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Close up of cut side of pumpkin banana bread.
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5 from 3 votes

Pumpkin Banana Bread (Vegan)

This easy to make Vegan Pumpkin Banana Bread makes perfect autumnal loaf. Definitely not your ordinary banana bread recipe full of pumpkin, nuts & chocolate too! Great addition to your lunch box or to enjoy with a nice cup of tea or coffee!
Course Breakfast, Cake, Dessert, Snack
Cuisine American, British, International
Keyword pumpkin banana bread, vegan recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 301kcal
Author Jo Allison


  • 250 g flour plain flour or mixture of plain and wholemeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • grating of fresh nutmeg
  • 200 g pumpkin puree homemade or tinned, as dry as possible
  • 1 small and very ripe banana 80-100g
  • 100 g light brown sugar
  • 55 g plant based yogurt
  • 100 ml rapeseed/olive oil
  • 50 g chopped walnuts or pecans
  • 75 g chopped vegan chocolate


  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Put all your dry ingredients (flour(s), baking soda, baking powder, ground cinnamon, ginger and nutmeg) in a large bowl and give them a gentle whisk. Alternatively, feel free to sieve them into the bowl instead.
  • In a separate bowl whisk together pumpkin puree, mashed banana, yogurt, oil and brown sugar until nice and smooth.
  • Pour wet ingredients mixture into the dry one and mix gently with a spatula until there are no visible specs of flour. Don’t worry about the lumps and try not to overmix the batter.
  • Once you’re almost done mixing, add your chopped nuts and chocolate and stir them in gently.
  • Prepare your loaf tin (approx 24x10cm) by oiling it lightly and lining with baking paper so that it overlaps on both sides.
  • Put your cake batter into the tin and smooth it out. The batter is quite thick so using spatula will make it easier.
  • Bake in preheated oven for approx. 50-55min or until skewer inserted into the centre of the loaf comes out clean.
  • Let it cool in a tin for a few minutes and then take it out onto the cooling rack to cool completely.
  • Slice and enjoy!


  • Nutritional information is approximate, per serving and should be treated as a guideline only. 
  • Feel free to use any mild tasting oil here including coconut oil. If you don't want your pumpkin banana bread tasting of coconut simply use refined coconut oil which is neutral in flavour.
  • Spices above can be replaced with mixed or pumpkin spice.
  • See more advice regarding substitutions in the post above.
  • Store in airtight container on the kitchen counter for up to 4 days. Freezer friendly for up to 3 months.  Pro Tips:
  • Make sure all your ingredients are at room temperature! 
  • Use dry and not watery pumpkin puree.
  • Don't overmix the batter!
  • Make sure to put your pumpkin bread in the oven as soon as the cake batter is ready (hence it’s important to preheat the oven ahead of time). 


Calories: 301kcal | Carbohydrates: 37g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Sodium: 131mg | Potassium: 190mg | Fiber: 4g | Sugar: 16g | Vitamin A: 3119IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg