Pumpkin Banana Nut Bread {Vegan}

It’s that time of year and I have pumpkin recipes GALORE planned for you…starting with this one!  Pumpkin Banana Nut Bread.  Served warm (or cold), this is a really moist version that is amazing just with a bit of vegan margarine on it.

What’s unique is that this recipe combines a traditional banana bread with the flavors of pumpkin bread.  Two of my favorites all wrapped up into one 🙂

I topped it with a mixture of chopped walnuts and brown sugar, but you could choose to use pecans if you prefer.  Additionally, you could choose to spice this up more than I did.  Nutmget, ginger, etc. along with the cinnamon.

Pumpkin Banana Nut Bread

Pumpkin Banana Nut Bread


Pumpkin Banana Nut Bread {Vegan}
Serves: 1 loaf
  • [u]FOR THE BATTER:[/u]
  • 1/8 C Oil (Coconut, Grapeseed, Canola, etc.)
  • 1/4 C [url href=”http://sodeliciousdairyfree.com/products/cultured-almond-milk”]Greek Style Cultured Almond Milk Yogurt[/url] (we love the [url href=”http://sodeliciousdairyfree.com/products/cultured-almond-milk”]So Delicious Dairy Free[/url] brand) – you could use any plain non-dairy yogurt (coconut, almond, etc.)
  • 2/3 C Brown Sugar
  • 1 C Pumpkin Puree (not pumpkin pie mix)
  • 1 C Banana, mashed
  • 2 Tbl Orange Juice
  • 1 tsp Vanilla Extract
  • 1 C Whole Wheat Flour
  • 3/4 C All Purpose Flour
  • 2 Tbl Ground Flax Seed + 6 Tbl Water (allow to sit in the refrigerator for 1 hour – most of the water will be absorbed by the flax and it should be very gelatinous)
  • 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • [u]FOR THE TOPPING:[/u]
  • 1/2 C Chopped Walnuts or Pecans + 1 Tbl Brown Sugar for the topping
  1. Preheat oven to 350 degrees.
  2. Spray an 8″ loaf pan with Cooking Spray (or mini loaf pans as we did here)
  3. Combine the brown sugar and chopped walnut mixture. Set aside.
  4. In the bowl of an electric mixer, combine all ingredients for the batter. It should be very thick like a traditional banana bread. Do not overmix.
  5. Pour into desired pan(s) and top with the sugar/walnut mixture. Press into the batter. As they rise during baking, the nuts tend to get pushed out a bit and will fall off. We want them to adhere to the batter so they are embedded after baking.
  6. Bake until a toothpick inserted comes clean. About 50-60 minutes for a full loaf, and maybe half of that for the mini loaves.


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