Pumpkin Spice Banana Bread (Vegan & Gluten-Free)
Enjoy this easy Pumpkin Spice Banana Bread made with pumpkin puree, oat flour, and coconut sugar. This vegan, gluten-free loaf is full of fall flavors—perfect for cozy mornings or snacks!
Tis the season of turning everything pumpkin flavored! Since banana bread is one of my favorite treats, I thought a pumpkin spice banana bread would be the perfect way to celebrate the season of fall.
My traditional banana bread recipe is one of my more popular recipes on the blog, so if you loved that recipe, you’re going to adore this fall twist.
Vegan and gluten-free breads can sometimes turn out flat or dense, but not this one! It’s moist, fluffy, and has a light crumb. Plus, the caramel notes from the coconut sugar take the flavor to the next level.
The crust gets golden with a slight crunch and the inside has the softest crumb texture – like a pillow! And of course, the rich pockets of melty chocolate chips and crunchy pecans are the cherry on top.
Why You’ll Love It
- It’s made with simple healthy ingredients that are dairy-free, vegan, gluten-free, and refined sugar-free.
- This recipe comes together in one bowl—easy to make and even easier to clean!
- Each bite is full of warm spices with melty chocolate chips and crunchy pecans.
Ingredients Needed to Make Pumpkin Banana Bread
Scroll down to the recipe card to get the full recipe with measurements!
- Banana – ripe banana acts as the egg replacement, adding sweetness and binding the bread together.
- Pumpkin puree – adds flavor, moisture, and a healthy dose of vitamins.
- Oat flour – nutrient-dense and gluten-free, oat flour keeps this recipe wholesome. You can make your own oat flour by blending oats. Be sure to use certified gluten free oats if you have a serious gluten allergy.
- Coconut sugar – adds natural sweetness with caramel undertones.
- Non-dairy milk – I like to use unsweetened soy milk, but any dairy-free milk will work.
- Coconut oil – melted coconut oil adds the perfect amount of moisture. Be sure to use refined coconut oil as it doesn’t have any flavor.
- Apple cider vinegar – works with the baking agents to give the bread rise and fluff.
- Baking powder and baking soda – helps the bread rise.
- Vanilla extract – a banana bread essential.
- Spices – pumpkin pie spice, cinnamon, and salt.
- Vegan chocolate chips – this is optional, but I always love to add chocolate chips to my banana bread. I use Hu Kitchen chocolate chips since they’re vegan and refined sugar-free. You can shop with my discount code: booboo.
- Pecans – this is optional, but I like to sprinkle chopped pecans on top for crunch and added flavor. Pecans and pumpkin go hand in hand!
How To Make Pumpkin Banana Bread
- Preheat the oven to 350F and line a 9×5 inch loaf pan with parchment paper.
- Mix the wet ingredients, then stir in the dry.
- Pour the batter into the pan, sprinkle with chocolate chips and pecans, and bake for 60-65 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Tricks
- Use ripe bananas – the darker and spottier, the better!
- Pumpkin puree, not pumpkin pie filling – it makes a big difference!
- Let it cool completely – I know it’s tempting to dig in once you pull it out of the oven, but patience is key. If you cut into it before it’s cooled, it can be gummy and sticky. Banana bread retains heat after it’s pulled out of the oven, so cutting it while it’s still warm can cause a gummy interior.
Serving Suggestions
It tastes amazing on its own, but try it with a spread of vegan butter or nut butter for an extra treat. It’s also great with a dollop of yogurt on top.
Frequently Asked Questions
Why use ripe bananas?
Ripe bananas add natural sweetness and moisture, making the bread soft and flavorful.
Can I freeze this bread?
Yes! Once it’s completely cooled, slice and freeze in an airtight bag. Then, let it thaw overnight on the counter.
How do I make oat flour?
It’s really easy! Simply add oats (rolled oats or quick oats) to a blender or food processor and blend until a fine flour forms. If you have a serious gluten allergy, be sure to use certified gluten free oats.
How do I make pumpkin pie spice?
I usually buy mine from the store, but if you don’t have any on hand, it’s super easy to make! To make 1 tablespoon of pumpkin pie spice, just mix together: 1 teaspoon cinnamon and ½ teaspoon each of ground cloves, ground nutmeg, ground ginger and allspice.
Enjoy a slice of this pumpkin banana bread with a warm cup of my pumpkin spice chai latte for the ultimate fall treat.
More Healthy Pumpkin Recipes You’ll Love
Find all of my banana recipes here and all of my pumpkin recipes here.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Pumpkin Spice Banana Bread (Vegan & Gluten-Free)
Ingredients
- ¾ cup mashed banana
- ¾ cup pumpkin puree
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
- ⅓ cup vegan chocolate chips, plus more for topping
- ¼ cup pecans, chopped
Instructions
- Preheat the oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk together the mashed banana, pumpkin puree, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract and apple cider vinegar until combined.
- Mix in the oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and vegan chocolate chips until just combined.
- Transfer the batter to the loaf pan and top with more vegan chocolate chips and chopped pecans (if desired).
- Bake for 60-65 minutes, or until a toothpick comes out clean.
- Remove the bread from the oven and let it sit in the pan for 15 minutes. Then, transfer to a wire rack to cool completely (tempting, but this is very important!). Once cool, slice and serve!
This is so good! I replaced oil and used apple sauce. Delicious! I have made it 3 times over the holiday and my family loved it! Thank you for this recipe!
Awe that’s so wonderful to hear, and great to know it worked with applesauce for an oil-free version! Thanks for sharing 🙂
I made this!! This was a hit. So perfect!!! How do I store it?… if there’s leftovers haha
So happy you loved this recipe Abby! Pop any leftovers in an airtight container, it’ll keep at room temp for 3–4 days or in the fridge for 5–6 days. If you refrigerate it, I definitely recommend warming it up before enjoying a slice. Thanks so much for taking the time to leave a review!
I love the flavors and texture of this bread. Delicious!
I’m so happy to hear you liked it, Sandra! Thanks so much for sharing 🙂
I made it and turned out amazing, so delicious and soft, thank you Megan!!
Aw yay I’m so happy you enjoyed it, Ariadna! Thank you for sharing your lovely review 🙂