Vegan Banana Pumpkin Bread

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This Vegan Banana Pumpkin Bread is fluffy, moist, and packed with pumpkin pie spices. This easy recipe is naturally sweetened with dates and maple syrup, perfect for a delicious fall breakfast, snack, or healthy dessert.

Slices of pumpkin bread with chocolate chips and pecans on a piece of parchment on a cutting board. In the foreground there is a white rimmed plate with a slice of pumpkin bread and a dollop of almond butter on top.

This post has been updated from the original, published October 4, 2016.

I love all things pumpkin…I even have a great recipe for pumpkin pie spice substitute so you can make all the delicious pumpkin recipes with out having to run to the store!

I have perfected the vegan pumpkin loaf so it’s the tastiest recipe out there…AND made it a dump everything into the blender kinda thing. Yes, this EASY pumpkin banana bread recipe is here to win your heart over in every category.

OMG….you’re going to love this cozy fall recipe for Vegan Pumpkin Bread with chocolate chips and pecans. It’s soft and chewy…the perfect texture…and loaded with pumpkin pie spices….you know, tastes incredible….hard to believe it’s healthy, with no oil and no sugar either.

Ingredients and Substitutions

Labeled ingredients for pumpkin bread: rolled oats, whole wheat flour, pecans, chocolate chips, spices, pumpkin puree, maple syrup, applesauce, dates

ROLLED OATS: A whole grain with soluble fiber. They help with blood sugar control and also with helping you to feel full and satisfied. Plus, they add great texture to this pumpkin loaf. I use sprouted oats for an easy to digest source of vitamins, minerals and antioxidants. I like to use Thrive Market Organic Oats or One Degree Organic Sprouted Oats. Whatever brand you use, be sure they are non-GMO and glyphosate free.
WHOLE WHEAT FLOUR: Any whole grain flour is a good choice. I have also used gluten-free all purpose flour with great results.
BANANA: The added potassium and fiber make this a good choice for natural sweetness.
PUMPKIN PUREE: Not pumpkin pie filling. Look for a brand that has just one ingredient: pumpkin.
APPLESAUCE: Excellent choice in oil free and vegan baking. Look for a brand with no added sugar or make it yourself with just apples in this easy applesauce recipe.
MAPLE SYRUP: Just ¼ cup is all that’s needed.
MEDJOOL DATES: Buy them with the pits still in for the best quality and freshest dates.
BAKING POWDER AND SODA: Important to help this vegan loaf rise.
PUMPKIN PIE SPICE: Bold, warm and flavorful for a delicious pumpkin loaf.
PECANS: For nut allergies, just skip the nuts. You could also use pumpkin seeds. Other good choices for nuts would be walnuts or hazelnuts.
CHOCOLATE CHIPS: I used dark chocolate chips from Thrive market. You could also chop a bar of high quality dark chocolate.

Why this pumpkin loaf is better than the rest:

slices of pumpkin bread with chocolate chips on a white plate

Just the right amount of cozy fall spices.
So easy to make. Blend in under 5 minutes and then bake.
No refined sugar added…naturally sweetened with dates, applesauce and banana.
Perfect texture…so satisfying.
Applesauce pumpkin bread is soft and moist without any added oils.
Pumpkin bread made from scratch will fill your home with cozy fall vibes.

How to make this pumpkin loaf:

Place pumpkin puree, banana, applesauce, dates and maple syrup into a food processor or blender.
Blend until dates are fully incorporated.
Add dry ingredients: oats, flour, and spices. Process until just blended. Do not over mix.
If using chocolate chips and nuts, stir them in by hand.

Pumpkin bread batter in a loaf pan lined with parchment

Pumpkin Bread batter in a loaf pan lined with parchment. Sprinkled on top with chocolate chips and chopped pecans.

Pour batter into loaf pan lined with unbleached parchment. Sprinkle with additional nuts and chocolate. Bake for 45 minutes.

Pumpkin bread on a cutting board, sliced

Cool in loaf pan. Carefully remove from pan by pulling on both sides of the parchment paper at once. Discard parchment paper and slice. For moist storage, cut into slices as needed. Pumpkin bread will stay good at room temperature for 5 days, in the fridge for a week or freeze for up to 3 months.

Debra’s Pro Tips

Slices of pumpkin bread with one slice on a plate with peanut butter.

Do not overmix when adding the dry ingredients.
A thick strip of parchment is all that’s needed to help lift the loaf out of the pan without needing any oil.
A shmear of almond butter on top makes a great breakfast with a cup of tea.
Stir in the nuts and chocolate by hand.
The chocolate will be gooey…if you don’t wait for the pumpkin loaf to cool completely, be careful not to burn yourself when slicing.

Vegan Pumpkin Loaf: FAQs

Can you use pumpkin pie filling to make pumpkin bread?

No. Use pumpkin puree to make this easy pumpkin bread. Look for a brand that contains just one ingredient: pumpkin.

Can you use this batter to make pumpkin muffins?

Yes, this batter makes terrific muffins. Line muffin tins with unbleached liners and bake for 17 minutes.