Vegan Pumpkin Banana Bread

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My Vegan Pumpkin Banana Bread is so easy to make, with just 10 minutes of prep! It’s moist, full of flavor from ripe bananas, pumpkin puree, and warm pumpkin spices, and it’s naturally low in sugar, perfect for a quick breakfast, snack, or sweet treat any time of year.

When cozy season arrives, I love how everything gets infused with pumpkin, from savory dishes to sweet treats! What I don’t love, though, is how much sugar and processed ingredients are often packed into these seasonal favorites. That’s why I created this healthier pumpkin banana bread recipe filled with the subtle seasonal flavors I love, just like my pumpkin spice oatmeal.

My eggless pumpkin bread recipe is so easy to make, with a few secret swaps (like adding bananas!) to keep it naturally sweet without loads of sugar. It’s the perfect mashup of banana bread and pumpkin bread, making it a delicious treat you’ll crave all year round.

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🥘 Ingredients

My homemade eggless pumpkin banana bread is so easy to make and uses simple, everyday ingredients, I bet you already have most of them in your kitchen.

Chia Seeds: I use chia seeds as an egg replacement, they’re a game-changer for binding the batter. When mixed with water, they create a gel-like texture that works perfectly.

Pumpkin Puree & Banana: Pumpkin puree and ripe bananas make this bread super moist and naturally sweet. They also pack in extra nutrients, which is a bonus!

All-Purpose Flour: All-purpose flour gives this bread that fluffy, classic texture I love. It’s the perfect base for all the cozy flavors.

Pumpkin Spice & Vanilla: These are my go-to ingredients for warm, comforting flavors. They make every bite taste like a little piece of fall!

Coconut Sugar: Coconut sugar adds the perfect amount of sweetness without being overly refined. It’s my favorite way to keep this recipe healthier but still delicious.

🍲 Substitutions

Flaxseed: If I’m out of chia seeds, I make a flax egg using ground flaxseed, it works just as well!

Flour Options: I love experimenting with flours like spelt, oat, or white whole wheat for a heartier loaf. To make this gluten free bread, substitute the all purpose flour for a 1:1 gluten-free flour blend, gf oat flour, or buckwheat flour.

Sweeteners: While I prefer coconut sugar, I’ll occasionally switch it up with maple syrup or light brown sugar.

Oil: Instead of adding olive oil, use a 1/2 cup of unsweetened applesauce for an oil free pumpkin bread.

🔪 How To Make

You’ve got to give my vegan pumpkin banana bread a try, it’s so simple to make. Follow these easy steps, and you’ll have a delicious, crowd-pleasing breakfast ready in no time.

Prep Oven, Make Chia Egg: I start by preheating the oven to 320°F/160°C and lining a 4.5 x 9-inch loaf tin with parchment paper. Then, I mix the ground chia seeds with water to make a chia egg and set it aside to thicken while I get everything else ready.

Mix Dry Ingredients: In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and pumpkin spices. It’s super satisfying to see all those cozy spices blend together, it already smells amazing!

Mix Wet Ingredients: In a separate bowl, I whisk together the pumpkin puree, mashed banana, chia egg, almond milk, vanilla extract, oil, and coconut sugar. I love watching it all come together into a smooth, golden mixture.

Combine Wet & Dry Ingredients: Next, I gently fold the dry ingredients into the wet mixture, being careful not to overmix. It’s so satisfying to see the batter come together.

Bake: I pour the batter into the prepared loaf pan and smooth out the top to make it nice and even. Then, it goes into the preheated oven to bake for 50-60 minutes, my kitchen starts to fill with the most amazing pumpkin-spiced aroma!

Cool: Once the bread is done, I let it cool in the pan for about 5 minutes to set. Then, I transfer it to a wire rack to cool completely, it’s always so tempting to sneak a slice while it’s still warm.

Prep Glaze: To make the glaze, I add a cup of powdered sugar to a medium bowl and stir in a tablespoon of almond milk until it’s smooth and shiny. If I want a thinner glaze, I just add a little more almond milk, it’s super easy to adjust!

Drizzle & Serve: Once the bread has cooled, I drizzle the glaze generously over the top, it’s my favorite part! I let the glaze set for a few minutes (if I can wait!) before slicing and serving this delicious pumpkin banana bread.

📖 Variations

I love how versatile my Vegan Pumpkin Banana Bread is, you can easily switch it up with fun and delicious variations like my favorites below:

Try Different Toppings: I love to switch up the toppings for this bread! Cream cheese frosting or a cinnamon sugar streusel makes it extra special, while crushed nuts, pumpkin seeds, sunflower seeds, or dark chocolate chunks add a fun twist. For a banana nut pumpkin bread feel, I like to mix crushed walnuts right into the batter.

Oatmeal: Sometimes, I replace half of the all-purpose flour with rolled oats or oat flour. It adds a hearty texture and makes it feel like a whole new recipe.

Chocolate Chip: When I’m craving something a little sweeter, I stir 1/4 cup of vegan chocolate chips into the batter before baking. It’s the perfect healthier dessert option.

🍽 Serving Suggestions

What’s the best way to enjoy this vegan pumpkin banana bread?

I love pairing it with my morning coffee or tea, but when I’m craving something extra special, I’ll serve it with my hot chocolate with oat milk, or even with my beetroot latte. YUM!

For a bigger spread, especially during the holidays, I love to go all out and pair this pumpkin banana bread with some of my favorite vegetarian breakfast ideas. It’s such a fun way to create a festive, satisfying meal everyone will enjoy!

My personal favorite way to enjoy this eggless banana loaf is with a drizzle of vegan nutella on a warm slice! Or sometimes I keep it simple with a spread of vegan honey on top.

🫙 Storage Directions

Refrigerating: I always let the bread cool completely on a cooling rack before wrapping it in plastic wrap. Then, I add a second layer of aluminum foil or place it in an airtight container to keep it moist and fresh. It stores well at room temperature in a cool, dry place for 3-4 days.

Freezing: Freezing this vegan pumpkin banana bread is super easy! Once it’s cooled, I slice it and wrap each piece individually in foil or plastic wrap, then pop them into a freezer-safe bag or container.

Reheating: When I’m ready to enjoy it, I thaw a slice overnight in the fridge, then warm it up in the microwave or toaster oven. It tastes just as good as freshly baked!

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