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    Home ยป Recipes ยป Breakfast ยป Loaves

    Vegan Gluten Free Pumpkin Banana Bread

    Published: Oct 7, 2017 ยท Modified: Oct 23, 2020 ยท By: Gwen Leron
    This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Can't decide between banana bread and pumpkin bread? Then make this Vegan Gluten Free Pumpkin Banana Bread which blends the flavours of both, perfectly.

    Can't decide between banana bread and pumpkin bread? Then make this Vegan Gluten Free Pumpkin Banana Bread which blends the flavours of both, perfectly.

    Two slices of Vegan Gluten Free Pumpkin Banana Bread on a plate with a glass of almond milk sitting behind it.

    If you're looking to add a little flavour twist to your next baking project, then I've got the recipe for you: Vegan Gluten Free Pumpkin Banana Bread.

    This recipe takes the best things about banana bread (banana flavour) and pumpkin bread (the spices) and mixes them together to give you this delicious pumpkin banana bread that you will want to make over and over again. Not just during the fall, but all year.

    I had been working on this vegan gluten free pumpkin banana bread recipe since last year. I made it once and liked it, but wanted to make it once more to be sure the recipe was perfect (I make all of my recipes multiple times, just to be 100% sure they work before sharing them with you!).

    I then got distracted with another fall recipe (these vegan gluten free apple cinnamon waffles!) and the holiday season quickly rolled in and I moved on to holiday recipes.

    This is just a tiny peek into the life of a food blogger...

    An up close shot of a loaf of Vegan Gluten Free Pumpkin Banana Bread with three slices in front of it.

    Then, a few weeks ago, I received an email from a reader asking if I had any recipes that included both pumpkin and banana and I remembered I had been working on this, so I went back to it. Thanks for the reminder, Nicole!

    So...have you been wondering?

    What does pumpkin banana bread taste like?

    I wondered the first time I heard about it, too.

    Even though this pumpkin banana bread has a whole cup of pumpkin puree in it, there isn't a whole lot of pumpkin flavour, but the distinct pumpkin spice flavour you'd get in regular pumpkin bread is very present. Because banana is such a dominant flavour, the bread does have a banana flavour.

    So if I had to describe the taste, I would say it tastes like banana bread but with pumpkin spice flavour. Which may seem a little odd, but you have to trust me on this.

    It's very good. So good, I've made it three times in the past few weeks!

    Overhead shot of Vegan Gluten Free Pumpkin Banana Bread, 2 slices sitting on a plate, loaf and a glass of almond milk over to the left and a pumpkin and banana over to the right.

    When it comes to add-ins, you have several options.

    You can go with walnuts, like I did in the pictures you see here. You can also choose chocolate chips, raisins, or pumpkin seeds. Chopped pecans would also work well.

    Or, you don't have to add anything in if you don't want to. (My favourite version is the one with raisins!)

    A slice of Vegan Gluten Free Pumpkin Banana Bread on a plate with a forkful taken out of it, fork is sitting on the side of the plate, a glass of almond milk is sitting to the left behind the plate.

    I hope you enjoy this little twist on banana bread and pumpkin bread, but if you prefer regular banana bread, try my Coconut Raisin Banana Bread or my vegan gluten free banana bread.

    And if you want pumpkin bread, try my Vegan Gluten Free Pumpkin Chocolate Chip Bread. or my Gluten-Free Chocolate Pumpkin Bread. I've got you covered no matter what you're looking for!

    If you like this pumpkin banana bread recipe, you may also like these:

    • Gluten-Free Banana Zucchini Bread
    • Vegan Banana Pancakes
    • Vegan Gluten Free Pumpkin Pancakes
    • Vegan Gluten Free Pumpkin Spice Muffins
    • Vegan Chocolate Banana Bread
    • Vegan Gluten Free Banana Muffins
    • Gluten-Free Pumpkin Chocolate Chip Cookies

    How to Make Vegan Gluten Free Pumpkin Banana Bread

    Two slices of Vegan Gluten Free Pumpkin Banana Bread on a small white plate on a brown wooden table, full loaf over to the left.
    Print Recipe Pin Recipe SaveSaved!
    4.75 from 4 votes

    Vegan Gluten Free Pumpkin Banana Bread

    Can't decide between banana bread and pumpkin bread? Then make this Vegan Gluten Free Pumpkin Banana Bread which blends the flavours of both, perfectly.
    Prep Time:15 minutes
    Cook Time:55 minutes
    Total Time:1 hour 10 minutes
    Author: Gwen Leron
    Course: Dessert, Snack
    Cuisine: Gluten-Free, Vegan
    Diet: Vegan
    Servings: 12

    Ingredients:

    • 2 tablespoons ground flax seeds
    • 6 tablespoons water
    • 2 cups gluten-free flour blend **see important note about flour below**
    • 3 teaspoons baking powder
    • 1 teaspoon baking soda
    • ยฝ teaspoon salt
    • 1 ยผ teaspoons cinnamon
    • ยพ teaspoon ground nutmeg
    • ยพ teaspoon ground ginger
    • ยฝ cup melted coconut oil
    • โ…” cup coconut sugar
    • 1 cup unsweetened pumpkin puree
    • ยพ cup pureed very ripe bananas (approximately 3 small bananas)
    • 2 teaspoons vanilla extract
    • ยพ cup walnuts, pumpkin seeds, chocolate chips, pecans, or raisins (optional)

    Instructions:

    • Preheat oven to 325 degrees.
    • Grease a 5" x 9" (1.5 quart) loaf pan.
    • Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
    • In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger together.
    • In a small bowl, mix the melted coconut oil, coconut sugar, pumpkin puree, pureed bananas, vanilla, and flax mixture together.
    • Pour wet ingredients into dry ingredients and mix well to combine.
    • Fold your add-in of choice (walnuts, pumpkin seeds, chocolate chips, or raisins)
    • Pour into greased loaf pan.
    • Bake for 50 minutes to 1 hour or until a tester comes out clean. See note.

    Recipe Notes:

    • Baking times will vary slightly, depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe. Start checking around the 50 minute mark.
    • It's important to know that different gluten-free flour blends use different ingredients and ratios, so results can vary if you substitute. I've never used any other brand of flour to make this recipe (other than Bob's Red Mill in the red bag, not the blue! Click that link to see the correct one), so please know that your results may not be the same as mine if ingredients are substituted.
    • This recipe will NOT work with coconut flour.
    • Make your own pumpkin puree instead of buying the canned stuff! Learn how to make homemade pumpkin puree here.
    • Nutrition info listed below is for 1 of 12 slices, with no add-ins, and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.

    Nutrition Info:

    Serving: 1slice | Calories: 196kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 188mg | Potassium: 265mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1700IU | Vitamin C: 4.1mg | Calcium: 60mg | Iron: 1.3mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!

    More Vegan Gluten-Free Loaves / Quick Breads

    • Vegan Gluten Free Apple Bread
    • Cranberry Orange Bread
    • Vegan Gluten Free Zucchini Bread
    • Gluten Free Sweet Potato Bread

    Reader Interactions

    Comments

    1. Danielle says

      October 20, 2020 at 3:12 pm

      If I wanted to use eggs instead of flax, how many would I use?

      Reply
      • Gwen Leron says

        October 20, 2020 at 4:00 pm

        Hi Danielle, the flax eggs in this recipe replace 2 regular eggs.

        Reply
    2. Aleta N says

      September 07, 2019 at 9:10 pm

      5 stars
      After literally 2 years of on and off again trying to make various gluten free, vegan breads, this was my first actual success!! This recipe is great!!

      Reply
      • Gwen Leron says

        September 07, 2019 at 9:51 pm

        Your comment made me so happy, Aleta! I'm so glad to know that you like the recipe and that you've finally had success after all this time. I'm glad you found my recipe, I have many others where that one came from ๐Ÿ™‚ Take care and thanks very much for taking the time to leave your note, it's very much appreciated.

        Reply
    3. Kelly says

      January 14, 2018 at 2:43 pm

      5 stars
      Hey there! I used this exact recipe and put the batter into coconut oil greased donut pans and it made AMAZING cake like donuts!!!!! So delicious, thanks for the recipe!

      Reply
      • Gwen @ Delightful Adventures says

        January 15, 2018 at 2:20 pm

        Oooh, I didn't think to make this in my doughnut pan but now you have me curious! I'm going to try that next time! And I'm so happy to hear you like the recipe, Kelly! Happy that they turned out so well for you ๐Ÿ™‚ I have a few doughnut recipes on the website, search for "doughnuts" and you'll find them ๐Ÿ™‚

        Reply
    4. Christina says

      November 21, 2017 at 6:43 pm

      Sounds yummy! Do you think this recipe could be made into muffins?

      Reply
      • Gwen @ Delightful Adventures says

        November 22, 2017 at 6:05 pm

        Hi Christina! I haven't tried to make muffins with this recipe, but I do think it would work just fine. If you try, let me know how it goes! ๐Ÿ™‚

        Reply
    5. Toune' says

      October 28, 2017 at 7:15 pm

      4 stars
      Very good! I just made it. The only thing is that its a little too sweet for me and a tinsy bit grainy but that's probably because used Trader Joes all-purpose gluten free flour.

      Reply
      • Gwen @ Delightful Adventures says

        October 29, 2017 at 10:10 am

        Glad you like it, Toune! The finished loaf should not be grainy at all, so yes, that texture issue would likely be because of the flour you used. As for the sweetness, that will vary depending on how ripe your bananas are, the more ripe, the sweeter it will be. (I don't like overly sweet baked things, myself!)

        Reply
    6. Nicole Smith says

      October 09, 2017 at 10:30 am

      Hi Gwen!
      I am excited to try this!

      Reply
      • Gwen @ Delightful Adventures says

        October 09, 2017 at 10:49 am

        I hope you like it, Nicole! Thanks for the reminder ๐Ÿ™‚

        Reply

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