Moist, fluffy, and perfect for fall. This Vegan Pumpkin Spice Banana Bread is an easy bake you can make for breakfast, snack, or dessert!
If you’re looking for more banana bread recipes, check out my Eggless Mini Chocolate Chip Banana Bread, Blueberry Banana Bread, or my Maple Brown Sugar Banana Bread.
Why You’ll Love This Recipe
With pumpkin season going strong, I thought I would share this easy Vegan Pumpkin Spice Banana Bread recipe with you all. If you love banana bread and you love pumpkin bread, then you will want to know how to make Vegan Pumpkin Spice Banana Bread!
This simple homemade snack using pumpkin is a healthier version of a lot of sweets, as it has no icing or glaze on top. Instead, I like to top this Vegan Pumpkin Spice Banana Bread with a pad of butter for a mid-morning or afternoon treat.
I’m not vegan, but this simple homemade snack using pumpkin is so good I don’t even know it’s vegan. I top mine with regular butter, but you could also add a pad of vegan butter on top, or eat it plain too!
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So, let’s learn how to make vegan pumpkin spice banana bread. This simple homemade snack using pumpkin also uses coconut oil, pumpkin pie spice mix, vanilla bean almond milk, and a few more simple ingredients that I’m sure you already have in your pantry.
FAQ’s
Can I use another kind of milk besides almond milk?
Yes, you can substitute the almond milk for coconut milk or oat milk. And if you are not vegan, you can also substitute it for regular whole milk.
Can I use light brown sugar in place of dark brown sugar?
Light brown sugar and dark brown sugar are interchangeable as far as the recipe goes, it will not alter the science of the recipe. But they do have different flavors, with dark brown sugar having more molasses than light brown sugar. This results in a different tasting recipe. If you were to use light brown sugar in place of dark brown sugar in this recipe, it would be a lighter tasting bread.
How should I store this Vegan Pumpkin Spice Banana Bread?
This is a soft and moist bread, just like traditional banana bread. So, it needs to be stored in an airtight container. That can be a Tupperware or a Ziploc bag. It will also keep for longer if stored in the fridge, but it does not have to be refrigerated.
Ingredients I used to make this recipe for Vegan Pumpkin Spice Banana Bread
Costco Kirkland Organic Coconut Oil
Costco Kirkland Organic Cane Sugar
Organic large bananas, blackened!
Three Trees Organic Vanilla Bean Almond Milk
Cairnspring Mills Organic All Purpose Flour
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Try this Vegan Pumpkin Spice Banana Bread when you are craving a simple homemade snack using pumpkin!
Ingredients
113 grams (1/2 cup) organic coconut oil, melted
113 grams (1/2 cup) packed organic dark brown sugar
57 grams (1/4 cup) organic cane sugar
1 teaspoon organic pumpkin spice
113 grams organic pumpkin purée
2 organic large bananas
1/2 cup organic vanilla bean almond milk
191 grams (1 1/2 cups) organic all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Directions
- Preheat the oven to 350°F. Line a 1-pound (8 1/2 x 4 1/2-inch) loaf pan with parchment paper, letting it fold over the sides for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, dark brown sugar, cane sugar, pumpkin spice, pumpkin purée, and bananas and mix on low until combined and the banana have combined completely.
- Add the almond milk, all purpose flour, baking powder, and sea salt in that order. Mix on low until combined. Transfer the batter to the prepared baking pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
Notes
- High Altitude – Bake at 350°F for 1, or until a toothpick inserted in the center comes out clean.
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Make sure to check out my Vegan Dark Chocolate Almond Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!
