This vegan and gluten free pumpkin banana bread is absolutely delicious! It's so moist, soft, and pillowy! It's the perfect autumn spin on a classic fluffy and moist banana bread!
Preheat oven to 375
In a large mixing bowl, mix the bananas, pumpkin puree, maple syrup, oat or almond milk, melted butter, apple cider vinegar, and vanilla. Mix. Then add the baking powder, baking soda, cinnamon, nutmeg, and ginger and mix.
Add the all purpose flour and mix until a batter forms. Don't over work the batter. Pour into a 9 inch loaf pan and bake for 35-40 minutes
Ingredients
Directions
Preheat oven to 375
In a large mixing bowl, mix the bananas, pumpkin puree, maple syrup, oat or almond milk, melted butter, apple cider vinegar, and vanilla. Mix. Then add the baking powder, baking soda, cinnamon, nutmeg, and ginger and mix.
Add the all purpose flour and mix until a batter forms. Don't over work the batter. Pour into a 9 inch loaf pan and bake for 35-40 minutes
12 Comments
Blanca
Posted on: September 4, 2020I hope you know how awesome you are! Thank you for ALL your always delicious recipes!
JillianGlenn
Posted on: September 4, 2020Blanca, you are so sweet! Thank you!
Cynthia Cox
Posted on: September 4, 2020Gluten free or all purpose used in this pic?
JillianGlenn
Posted on: September 4, 2020Gluten Free All Purpose from King Arthur!
Vampire79
Posted on: September 4, 2020Best pumpkin banana bread ever!!
JillianGlenn
Posted on: September 4, 2020That is wonderful to hear! Thank you!!
Annabelle
Posted on: September 4, 2020Hi! Will the bread still be good if I use coconut sugar instead of maple syrup?
Jillian
Posted on: September 4, 2020Hi there, I have not tried coconut sugar in this but I would image it would be delicious!
ekarmstrong731
Posted on: September 4, 2020Super yummy! Thank you for the east and delicious bread! My family loved it!!
Jillian
Posted on: September 4, 2020So happy to hear that! Thank you for trying my recipe!!
Jaclyn
Posted on: September 4, 2020Hi, thanks for sharing all of these amazing recipes! Love your posts.
If I don’t have enough vegan ingredients for a second loaf, any suggestions for substitutions? (i.e. Would it be possible to swap dairy butter, whole milk, etc and still use the same measurements?)
Any tips would be much appreciated. Thanks!!
Jillian
Posted on: September 4, 2020Hi Jaclyn, thank you so much! I’m so happy to hear that you like my recipes! Yes, regular dairy ingredients will work just fine in this recipe!