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–+ servings

Moist Vegan Banana Pumpkin Bread (GF)

Chelsea Peachtree
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!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine American
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Servings 16 slices
Calories 208 kcal

Ingredients
  

Dry ingredients

  • 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

Wet Ingredients

  • 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

Instructions
 

  • 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! 

Notes

Serving Ideas:
I love toasting my bread in the toaster oven then smothering vegan butter on top of it and enjoying it with a glass of Taittinger's Rose! 
Raspberry jam, as well as peanut butter also taste great on this bread. Of course, it is delicious on its own as well. 
Substitutions:
I used Bob Red Mill's 1-1 GF flour, but if you are not GF, you may use regular flour.
Agave syrup may be used in place of maple syrup.
Time saving hacks:
Make the batter for this 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.
Storage:
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.
 

Nutrition

Serving: 1sliceCalories: 208kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 7gSodium: 134mgPotassium: 140mgFiber: 2gSugar: 14gVitamin A: 1798IUVitamin C: 2mgCalcium: 52mgIron: 2mg
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