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–+ servings
5 from 5 votes

Pumpkin Banana Bread 

This vegan pumpkin and banana bread comes together in less than an hour, including baking time. And unlike more conventional quick breads, which are best left to cool completely before slicing, this one doesn't suffer when eaten warm. Don't underestimate applesauce for maximum tenderness. This aromatic quick bread makes a perfect afternoon treat or last minute dessert. Prepare a whole loaf or mini loaves. This recipe gives you two batches.
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Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, Canadian
Diet: Vegan
Keyword: applesauce, bananas, cinnamon, cloves, nutmeg, pumpkin purée, whole-wheat flour
Servings: 24
Calories: 116kcal
Author: Naïby

Equipment

  • Loaf pan.
  • Two standard 20 cm (8 in) loaf pans or four mini loaf pans of 15 x 7.5 x 5 cm (6 x 3 x 2 in).
  • Electric hand blender or food processor.
  • Mixing bowls
  • Measuring spoons and cups
  • Rubber spatula
  • Flour sifter, fine-mesh sieve or whisk

Ingredients

  • 3 tablespoon ground flaxseed or 4 ½ teaspoon Ener-G Replacer
  • ½ cup water or 6 tbsp/90 ml with Ener-G Replacer
  • 1 cup coconut sugar
  • 1 ½ cups unsweetened applesauce or ½ cup + ½ cup oil
  • 2 cups ripe bananas mashed (about 4-6 bananas)
  • 1 ½ cups pumpkin purée 1-14 oz/392 g can
  • 4 cups whole wheat flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 180°C (350°F or gas mark 4). Or line with parchment paper.
  • Lightly oil two 20 cm-(8 in-) loaf pans or four 15 x 7.5 x 5 cm (6 x 3 x 2 in) mini loaf pans.
  • In a food processor or in a bowl using a hand-held electric mixer, whip the flax and water until thick and creamy.
  • In a large mixing bowl, stir together the sugar, mashed bananas, pumpkin puree and flax mixture (flax eggs).
  • In a separate bowl, combine whole wheat flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt. Then add the dry ingredients to the wet. Stir until just combined.
  • Spoon batter into two standard loaf pans or four mini loaf pans. Bake for 55-60 minutes or a longer time, until a toothpick or knife inserted in the center comes out clean. If using mini loaf pans, check for readiness after 30 minutes.
  • Let cool on a cooling rack for at least 20 minutes. This is important because the bread is still baking and needs time to coalesce in the hot pan.
  • Placed in an airtight container, this pumpkin and banana bread will keep for up to 6-7 days.

Notes

  • Sifting flour promotes uniform crumb results by removing larger particles that could potentially result in a dense or even runny texture in the middle. Use a flour sifter, fine mesh sieve, whisk or fork.
  • If you  choose to add oil, it  can be olive oil or a neutral-tasting oil, like canola oil or sunflower oil.
  • Do not overmix the batter to avoid having a gummy, dense or hard texture. Combine the ingredients gently without over-stirring or whipping. Make gentle movements with a rubber spatula in one hand, while rotating the bowl with the other hand.
  • Dark colored loaf pans absorb more heat and may increase the baking process. Check for doneness 10 minutes before the suggested time. Light-colored pans reflect heat and may require the full cooking time indicated (or even a little longer). But it's worth inspecting your confection a bit beforehand anyway.
  • Place the load pans in the center of the oven, where the heat circulates more evenly. The baking goods will be the same on all sides.
  • If the dough sticks to the toothpick, consider baking the bread longer. 

Variations

  • Garnish the top. Sprinkle with other nuts as desired (almonds, pistachios, pecans, or dried fruits [coconut flakes] and leave to cool for 1 to 2 hours before serving.
  • Give it some panache. Place a cut banana in half lengthwise on the dough before baking
  • Pumpkin Banana Chocolate Chip Bread. Stir in at the end of the mixture 1 cup of chocolate chips to make pumpkin bread and with chocolate chips .
  • Pumpkin Banana Walnut Bread. Stir in 1 cup chopped walnuts or ground peanuts. This can be 1⁄3 cup each of a mixture of nuts: Chopped hazelnuts, pumpkin or sunflower seeds, pecans, slivered almonds… Pan-roast them for 10 minutes over low heat to give them more flavor. The options are endless
  • Pumpkin Banana Fruitcake. Add 1 apple cut into cubes, 1 cup small s fruits, such as blueberries or raspberries, or 1 cup pineapple chunks. 
  • Pumpkin Banana Bread with Salted Caramel Glaze. In a food processor, blend ½ cup dates or dried apricots, ¼ to ½ cup macadamia nuts, ½ cup maple syrup with 1 teaspoon maca and a pinch of salt. Coat the banana bread with it.
    • Or simply mix 4 tablespoons of almond butter, 1 tablespoon of maple syrup and 2 to 3 tablespoons of soy beverage.
 

Nutrition

Calories: 116kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 175mg | Potassium: 164mg | Fiber: 3g | Sugar: 8g | Vitamin A: 641IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
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