Vegan Banana Pumpkin Bread (Gluten-free)

Partially sliced bread on a board with milk, oats and cup of coffee in the background.

4.92 from 25 votes

Vegan Banana Pumpkin Bread (Gluten-free)

Moist, fluffy, and warmly spiced, this vegan banana pumpkin bread is the perfect cozy fall treat. An easy one-bowl recipe that is naturally gluten-free, healthy, and low sugar.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast, brunch, Snack

Cuisine: American

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: slices

Calories: 190kcal

Author: Meesha

Ingredients

Wet ingredients

1 large ripe banana (about 150g/5 oz)
¾ cup pumpkin puree homemade or canned
¼ cup cashew butter or other nut/seed butter
¼ cup maple syrup or other liquid sweetener
¼ cup soy milk or another plant-based milk
2 teaspoon apple cider vinegar

Dry ingredients

2 cups oat flour * (180g)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon powder

US Customary - Metric

Instructions

Preheat oven to 180C/350F. Line a 8.5 x 4.5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, mash banana until smooth.
1 large ripe banana
Mix in the rest of the wet ingredients into your mashed banana. Stir until everything is well incorporated.
¾ cup pumpkin puree, ¼ cup cashew butter, ¼ cup maple syrup, ¼ cup soy milk , 2 teaspoon apple cider vinegar
In a separate bowl, combine together all dry ingredients and mix well.
2 cups oat flour , 2 teaspoons baking powder, 1 teaspoon baking soda , 1 teaspoon cinnamon powder
Fold in dry ingredients into wet and mix until everything is totally combined.
Transfer mixture to the loaf pan and top it with chopped pecans and sunflower seeds, if desired. Bake for 55-60 minutes, or until a toothpick comes out clean when inserted into the middle.
Let it sit in the pan for 10-15 minutes to set before transferring it to a wired cooling rack to cool further.
Allow to cool completely before slicing and serving!

Notes

*Oat flour - If you don't have it on hand, make your own by blending some rolled or quick oats in a high-speed blender until they turn into flour.

Helpful tips

Weigh ingredients for the best result – For the highest accuracy, weigh out ingredients using a food scale. The next best method is to measure flour using the spoon and level method. Do not scoop flour out directly or pack flour into cups.
Take care not to overbake loaf – This recipe is lower in fat and might dry out quickly if baked for too long. Check for doneness at the 50-minute mark with a toothpick test.
Cool bread on a cooling rack – After 10 minutes, transfer bread from the pan to a wire rack to cool. This prevents the bottom from turning soggy.
Allow bread to cool before slicing – Warm bread tends to crumble easily. Waiting for the bread to cool down completely gives cleaner slices.

Storing - Banana pumpkin bread can be refrigerated for 5 days in an airtight container. You can also freeze the entire loaf or slices of bread for 3 months. Allow frozen bread to thaw overnight in the fridge before reheating.

Reheating

Oven – Heat them in an oven preheated to 350°F (180°C) for 5-10 minutes, covered with foil to prevent drying out the bread.
Microwave – Microwave on high at 15-second bursts, or until the pumpkin banana bread is warm.
In a skillet - Melt some vegan butter. Toast bread for 1-2 minutes on each side.

Nutrition