This vegan banana pumpkin bread is the ultimate fall dessert! It's soft, moist, naturally gluten free and best enjoyed with a glass of Prestige Rosé. All you need is 10 simple ingredients and 1 hour to bake!
This blog post is sponsored by Taittinger. The only thing I love more than baked vegan desserts is pairing them with Taittinger’s Prestige Rosé for the ultimate treat. Taittinger is critically acclaimed for their high-quality production standards and sustainable practices.
This family owned and operated Champagne house also receives worldwide recognition among connoisseurs because Taittinger's uses a higher proportion of Chardonnay grapes in its blends compared with other large houses.
Why You'll Love this Recipe
- Gluten free. In addition to being vegan, this banana pumpkin bread is also gluten free. Perfect for serving guests of any dietary needs!
- Quick to make. You can have this delicious vegan quick bread in the oven in just 15 minutes. Great for last minute fall treats to serve with a glass of Taittinger's Rose.
- Extra soft and fluffy. A common complaint about baked vegan and gluten free treats is that they are dry, but not this banana pumpkin bread. This vegan treat is soft, fluffy and the most satisfying gluten free bread!
- Pairs well with Rose and Champagne. I recommend choosing a quality brand like Taittinger, distinguished for their production methods and extensive vineyard holdings of 752 acres. Plus, Taittinger's is naturally vegan and gluten free and perfect for pairing with vegan desserts!
Ingredients You'll Need
- Pumpkin puree - Canned pumpkin puree is widely available in the United States, especially in the fall. Make sure to use pumpkin puree, not pumpkin pie filling. These two products look very similar, but pumpkin pie filling is sweetened with sugar and contains added spices. If you cannot find pumpkin puree in stores, make your own homemade pumpkin puree with a couple of pie pumpkins.
- Mashed banana - Using extra ripe, spotty bananas is preferred for the best, naturally sweet vegan banana pumpkin bread. Extra ripe bananas are also very easy to mash.
- Gluten free flour - I use 1 to 1 Gluten Free flour blend by Bob's Red Mill to make this gluten free pumpkin chocolate chip bread. You can use another 1 to 1 gluten free flour blend, but avoid using gluten free flours like almond flour, oat flour, cassava flour, etc. These flours have not been tested. If you are not gluten free, substitute all purpose flour.
- Coconut oil - Melted coconut oil keeps this bread extra moist and makes it extra buttery and soft. This banana pumpkin bread does not taste like coconut, but if you do not like coconut, use refined coconut oil to make it extra neutral in flavor.
- Flax egg - The best egg replacer in vegan baking. All you need is ground flaxseeds and water. If you only have whole flaxseeds on hand, make sure to grind them in a coffee grinder or spice grinder before mixing with water.
- Maple syrup - Naturally sweetens this banana pumpkin bread without refined sugars. You can also use agave nectar. I do not recommend substituting the maple syrup with granulated sugars.
Step by Step Instructions
- Make the flax egg. In a small bowl, combine 2 tablespoons of ground flaxseeds with 6 tablespoons of water. Set aside for 5 minutes, or until gelatinous (similar to the texture of egg whites).
- Mash the bananas. In a separate, medium sized mixing bowl, mash the ripe bananas until mostly smooth.
- Mix together the dry ingredients. In a large mixing bowl, combine together the gluten free flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Mix to combine.
- Mix together the wet ingredients. In a separate, medium sized bowl, combine the pumpkin puree, melted coconut oil, flax egg, mashed banana and maple syrup until smooth and evenly distributed.
- Add the wet ingredients into the dry. Slowly pour the wet ingredients into the dry mixing gently as you go. A soft batter will form.
- Mix in chocolate chips and crushed walnuts. If using, gently fold the chocolate chips and walnuts into the batter until equally distributed.
- Transfer to a greased loaf pan. Pour the batter into a greased 9x5 baking pan and spread evenly until the top of the batter is smooth.
- Bake! Place in the oven on the middle rack and bake for 50-60 minutes, or until a toothpick inserted in the center of the bread comes out clean. Once baked, allow the vegan banana pumpkin bread to cool in the pan for 15 minutes before serving.
- Serve with Taittinger's Prestige Rosé! Celebrate fall with this elevated pumpkin dessert and a glass of my favorite Taittinger's.
This bread will store well in an air tight container in a cool, dry place for up to 5 days. You may also freeze the bread for up to 60 days -- allow it to thaw before cooking.
Time Saving Hacks
Make the batter for this vegan banana pumpkin bread ahead of time and bake it when you are ready. The batter will last for up to 24 hours in an air tight container in the fridge. Mix the batter before pouring it into the bread pan and baking it.
If your bread didn't rise, your baking powder may be too old. Baking powder has a relatively short shelf life and after about 6 months, it will lose its leavening properties. When in doubt, always bake with a fresh can of baking powder.
Chopped walnuts or pecans are the best nuts to add to pumpkin bread because they are naturally rich and buttery in flavor and compliment the sweetness of the vegan pumpkin bread perfectly.
No, vegan eggs do not have any cholesterol. Cholesterol is only found in animal based products, so vegan foods are all naturally cholesterol free!
Yes, this bread can be frozen! Allow it to cool completely, then tightly wrap in cling wrap and transfer to a freezer safe zip top bag for extra protection. Freeze for up to 2 months. Thaw completely at room temperature, then slice and serve as usual.
Tips for Success
- Mix the vegan pumpkin bread batter gently! Mixing quickly will whip air into the batter and over-activate the gluten. This will cause the bread batter to be tough, stringy and unpleasant. To ensure your pumpkin banana bread is soft and fluffy, mix the batter together gently until just combined.
- Eat a slice warm with vegan butter. Nothing is better than a homemade vegan banana pumpkin bread hot from the oven!
More Vegan Pumpkin Recipes You'll Love
Moist Vegan Banana Pumpkin Bread (GF)
- 2 cups flour I used Bob Red Mills 1-1 GF
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- ½ cup vegan chocolate chips optional
- ½ cup crushed walnuts optional
- 2 flax eggs 2 tbsp ground flax + 6 tbsp water
- 2 ripe bananas mashed
- ¾ cup pumpkin puree canned or homemade
- ¾ cup maple syrup
- ½ cup coconut oil melted or liquid version
- Begin by preheating your oven to 350 degrees F and greasing a bread pan.
- Make the flax egg by combining 2 tbsp of ground flaxseed with 6 tablespoons of water.
- Next, mash your ripe bananas until they are 90% smooth.
- Using a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, salt and mix until the ingredients are combined.
- Next, combine the melted coconut oil, maple syrup, flax egg, banana and pumpkin puree in a medium size bowl. Use a whisk to mix all ingredients together. It will be slightly thick.
- Slowly pour the wet ingredients into the dry, mixing as you go. A soft batter will form.
- Add in the chocolate chips and crushed walnuts then fold them into the batter so they are equally distributed.
- Pour the batter into the grease bread pan. You may need to use a spatula to get all of the batter out of the bowl because it will be a little thick.
- Smooth the top of the batter with a spatula or gently tap the bread tin down against the counter a few times to even out the top layer of the batter.
- Place in the oven and bake for 50-60 minutes, until you can insert a toothpick into the center of the bread and remove it cleanly.
- Let the pumpkin banana bread sit for 15 minutes before cutting.
- Enjoy with a delicious glass of Taittinger's Rose!