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moist pumpkin banana bread

Moist Vegan Pumpkin Banana Bread - No Oil, Eggless, Dairy Free

Moist homemade pumpkin banana bread is a slowly baked bread in the oven which is delicious! This moist pumpkin banana bread is eggless, oil free, dairy free, vegan & it makes perfect, easy breakfast for fall or snack for holidays like Thanksgiving!
Course Breakfast, Snack
Cuisine American
Keyword moist pumpkin banana bread, pumpkin banana bread, vegan pumpkin banana bread
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 138kcal


Spice powders

  • ½ teaspoon cinnamon powder
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ginger powder optional


To make the pumpkin banana batter

  • Place the bananas in a large bowl and mash the bananas. Smaller chunks of mashed bananas are perfectly fine, which adds texture to the bread.
  • Add the pumpkin puree also to the bowl and mix it with the mashed bananas to form the basic pumpkin banana mixture for the bread.
  • Also add brown sugar and vanilla extract, mix well to combine with the pumpkin banana mixture evenly.
  • In a different bowl, add the dry self rising flour. Also add the spices - cinnamon powder, pumpkin pie spice and ginger powder, mix well so that the spices are evenly combined with the flour.
  • Combine the dry flour and the pumpkin banana mixture with spices slowly, to form the batter for the pumpkin banana bread. Do not mix too much, but make sure there is no dry flour left at the bottom of the bowl. Now the batter for eggless, dairy free & oil free, vegan pumpkin banana bread is ready!

To bake the pumpkin banana bread

  • Preheat oven to 350 degree Fahrenheit.
  • Once the oven is preheated, transfer the pumpkin banana batter to a prepared loaf pan lined with parchment paper (you may grease the pan with little oil or butter if needed).
  • Place the baking pan in the preheated oven and bake for about 55 to 60 minutes.
  • Then, once the top of the bread is cooked and the inside is not cooked through (if the oven temperature runs higher, it is a good idea to check early at about 45 minutes), cover the pan with aluminium foil, increase the oven temperature to 375 degree Fahrenheit and bake for another 15 to 20 minutes or until a toothpick inserted at the centre of the bread comes out almost clean.
  • The total baking time for this pumpkin banana bread could take anywhere from about one hour and few more minutes to one hour and 30 minutes, depending the oven temperature and other factors.
  • If there is any wet batter in the toothpick, it's not cooked through. However, a little sticky bread residue in the toothpick is fine since the bread is moist in texture.
  • Once the bread is baked, immediately transfer from the hot oven and allow the bread to cool down to room temperature.
  • Once cooled to room temperature, refrigerate the pumpkin bread for about 30 minutes, then slice and enjoy with a cup of hot tea, coffee or milk!
  • This moist, pumpkin banana bread is delicious even without adding any butter or jam or any spread, but you may add any of your favorite jelly or butter or any spread as you like!


Calories: 138kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 170mg | Fiber: 2g | Sugar: 17g | Vitamin A: 4780IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg