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Cut up banana pumpkin bread loaf.

Vegan Pumpkin Banana Bread

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


Easy vegan pumpkin banana bread with chocolate chips is the ultimate twist of moist banana bread and cozy pumpkin spice spice flavour. Made with spelt flour and lightly sweetened with maple syrup.


  • 1 cup (250g) mashed ripe bananas
  • 1/2 cup (125g) pumpkin purée
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon allspice
  • 1/4 teaspoon salt
  • 2 teaspoon baking powder
  • 2 cups (240g) spelt flour or all purpose flour
  • Optional: 1/3 cup mini chocolate chips


  1. Preheat your oven to 350°F/ 160°C (fan forced) and line a loaf pan with baking paper.
  2. In a large bowl, combine the bananas, pumpkin puree, maple syrup, oil and vanilla until creamy.
  3. Mix in the flour, baking powder, spices and salt, and mix until just incorporated.
  4. Gently fold n the chocolate chips if using. Do not over mix.
  5. Pour the batter into the loaf pan and sprinkle with extra chocolate chips if desired.
  6. Bake for 50 – 55 minutes or until cooked through. Stick a toothpick in and when it comes out clean – it is ready!
  7. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.


  • Sub spices for 1 teaspoon pumpkin spice*.
  • Store in an airtight container on the counter for 2-3 days, then I recommend transferring it to the fridge.
  • Cut into slices and place in snap lock bags or freezer friendly bags for up to 3 months.

Keywords: pumpkin bread, vegan, banana bread