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Slice of pumpkin bread with a dollop of almond butter on a white plate. There are dates, cinnamon sticks, pecans and chocolate chips strewn around the sides of the plate.
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5 from 34 votes

Vegan Banana Pumpkin Bread

This vegan pumpkin loaf is fluffy, moist and packed with delicious pumpkin pie spice. It makes a delicious fall breakfast or healthy pumpkin dessert.
Prep Time8 minutes
Cook Time50 minutes
Total Time58 minutes
Course: Breakfast & Brunch, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 158kcal
Author: Debra Klein

Equipment

Ingredients

  • 1 cup canned pumpkin
  • 1 banana
  • ¼ cup maple syrup
  • 4 medjool dates pitted
  • ½ cup apple sauce
  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • ½ tsp baking powder
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon sea salt
  • ¼ cup dark chocolate chips
  • ¼ cup chopped pecans

Instructions

  • Preheat oven to 350 and prepare loaf pan by lining with unbleached parchment paper
  • To the bowl of a food processor or pitcher of a blender, add pumpkin, banana, apple sauce, maple syrup and dates. Blend until dates have been fully incorporated.
  • Put remaining ingredients (except for chocolate and nuts): flour, oats, baking soda and powder, pumpkin pie spice and salt into blender or processor and blend until just mixed. Do not over mix.
  • Stir in pecans and chocolate chips by hand. Save a few of each to decorate the top of the loaf.
  • Pour into loaf pan and bake for 45-50 minutes, until golden on top and toothpick comes back dry when inserted.
  • Let cool completely, then remove from pan by pulling up on the parchment paper. Slice and serve.
  • Pumpkin bread will last at room temp for 5 days, a week in the fridge or this loaf can be stored in the freezer (preferably uncut) for up to 3 months.

Notes

The extra pumpkin puree from that can you opened can be stored in a glass container in the fridge for up to a week. It is an awesome addition to smoothies, oatmeal or baked goods that call for mashed banana.
DATES: For the best quality, fresh moist dates, buy with the pits still in. Remove before using. If your dates are dry, soak in hot water for 10 minutes and then drain before using in this recipe.

Nutrition

Calories: 158kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.04mg | Sodium: 164mg | Potassium: 253mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3202IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg