Welcome autumn with this fluffy and cozy vegan pumpkin pie quick bread. Sweetened with ripe bananas and maple syrup and topped with pumpkin seeds, it’s made with simple, wholesome ingredients that are abundant during the fall months. It’s nut-free, refined sugar-free, and oil-free.
Why you’ll love it
First of all, who doesn’t love fall? The weather, the flavors, the holidays. I love everything about fall. And this cozy vegan pumpkin pie quick bread is definitely going to be added to the list this year. Here are just a few reasons why you need to make this quick bread now.
First things first: We are using canned pumpkin. NOT pumpkin pie filling. Pumpkin pie filling is going to have added spices and sugar, both of which are things that we want to control. So, repeat after me, “I will not purchase pumpkin pie filling.” Good, now that we have that out of the way let’s discuss the differences between canned pumpkin and fresh, pureed pumpkin.
As someone who has used both canned as well as fresh, home-roasted pumpkin, I can honestly say that I don’t taste the difference. Now that’s just me. Perhaps my palate isn’t as delicate as others. If you prefer to purchase a whole pumpkin, deseed, roast, scoop, and puree it then certainly, go for it! However, if you, like me, cannot taste the difference or if you’re short on time, using canned pumpkin puree is just fine. Either way, you do you. Your bread is going to be awesome no matter which you use.
Pumpkin Pie Spice
If you’re making this bread during the fall months you should have no problem finding pumpkin pie spice in your local grocery store. If, however, it’s not the season of pumpkin everything, you can definitely make your own. And, if you’re using fresh spices, it will probably be better than the store-bought stuff. To make your own pumpkin pie spice check out the recipe below.
Part of the reason we only need to use 1/3 of a cup of maple syrup is because we are using SUPER ripe bananas in this recipe. I mean, falling-apart-barely-able-to-get-the-peel-off-because-you-might-squish-the-banana ripe. And when bananas are that ripe, you’re know they’re going to be at the peak of sweetness. Which is exactly what we want for baked goods.
Pumpkin Pie Spice
A fresh blend of spices that will help boost the pumpkin flavor of any pumpkin-based dish.
- 1½ tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- ½ tsp allspice
- ½ tsp cloves
Place all the spices in a small bowl and whisk to combine. Carefully transfer to a small glass jar. Store at room temperature out of direct sunlight.
If you don’t have all the spices on-hand, don’t worry! You can simply add in an extra 1/2 teaspoon of cinnamon. Your pumpkin banana bread will still taste delicious and fall-y.
Making the Pumpkin Pie Quick Bread
Begin by preheating the oven to 350°F. Prepare a loaf pan with cooking spray or parchment paper.
Prepare the flaxegg by whisking the flaxseed meal and 2½ tablespoons of water together in a small bowl. Set the mixture aside and it allow to thicken (about 10 minutes).
In the meantime, grab a large bowl. Add the flour, baking powder, baking soda, pumpkin pie spice, salt, and cinnamon and whisk to combine. You may also add in chopped walnuts, pepitas, or even chocolate chips to really take this bread to the next level.
To a separate small bowl, add the very ripe bananas and mash. Add the pumpkin puree, maple syrup, vanilla extract, and the prepared flaxegg. Stir to combine.
Then, pour the wet ingredients into the dry ingredients. Whisk everything together until it is just combined. Gently pour the batter into the prepared loaf pan. Finish by sprinkling the top with pumpkin seeds if desired. Bake the bread for 50-60 minutes or until a toothpick inserted into the center comes out clean and the top is browned.
Place the loaf pan on a wire rack and allow the bread to cool. Once it has cooled, remove the bread from the pan and slice using a serrated knife. You can store the pumpkin banana bread in an airtight container on the counter for 2-3 days (if it lasts that long). Or you may freeze the sliced bread for up to 6 months.
I certainly hope that you are as excited as I am about having this fluffy vegan banana pumpkin bread for breakfast this weekend as I am. It’s delicious, simple, and I know you will love it. Enjoy friends.
Ingredient Health Benefits
Banana- vitamin C, B6, fiber, potassium
Cinnamon- manganese, iron, calcium, and fiber
Flaxseed- Omega-3 fats, soluble and insoluble fiber
Pumpkin- fiber, potassium, selenium, vitamin A
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Cozy Vegan Pumpkin Pie Quick BreadCourse: Bread, BreakfastDifficulty: Easy
Welcome autumn with this fluffy vegan pumpkin banana bread. Sweetened with ripe bananas and maple syrup, topped with pumpkin seeds, and bursting with autumn spices. Made with simple, wholesome ingredients that are abundant during the cool autumn months. It’s nut-free, refined-sugar free, and oil-free.
1 tbsp flaxseed meal
1 cup whole-wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp cinnamon
2 medium, very ripe bananas
1/2 cup pumpkin puree (not pumpkin pie filling)
1/3 cup maple syrup
1 tsp vanilla extract
pumpkin seeds, optional for topping
- Preheat the oven to 350*F and prepare a loaf pan with cooking spray or parchment paper.
- Prepare the flaxegg. In a small bowl combine the flaxseed meal with 2 1/2tbsp of water. Whisk and set aside to gel for 5-10 minutes.
- In a large bowl, whisk together the whole-wheat flour, baking powder, baking soda, pumpkin pie spice, salt, and cinnamon.
- In a medium bowl, smash the bananas. Add the gelled flaxegg, pumpkin puree, maple syrup, and vanilla extract. Stir to combine.
- Pour the wet ingredients into the dry ingredients. Whisk until just combined and pour into the prepared loaf pan. Sprinkle with pumpkin seeds (optional).
- Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean.
- Once finished cooking, place the loaf pan on a wire cookie sheet and let cool.
- When cool, remove from the loaf pan and slice. Serve with coconut yogurt, a drizzle of maple syrup, a sprinkle of more pumpkin seeds or as is. Store in an airtight container on the counter for 2-3 days. Or freeze slices for up to 3 months.