This vegan pumpkin banana bread–made with olive oil and spelt flour–is amazing. Despite being a bit of an autumnal dish, it is a year-round favorite due to being flavorful and easy to make. Plus, it can be made in just one bowl.
Though this is a healthier pumpkin bread recipe, it still tastes incredible. Shockingly, the top pumpkin bread recipes contain two cups of sugar while this bread has ¼ of that and is plenty sweet enough. Also, to keep this bread vegan, olive oil is used instead of butter and there’s no egg.
A quick note on spelt flour. Because it is a whole grain it has more fiber than all-purpose. It also yields a very similar texture to all-purpose, so you don;t need to fear it, even if it is a totally new ingredient for you.
- 2 spotty medium sized bananas – mashed
- 1/2 cup pumpkin puree (from a can, not pumpkin pie mix)
- 1/3 cup olive oil
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 2 tsp baking powder
- pinch salt
- 1 1/2 cups spelt flour (can sub all-purpose)
- Preheat oven to 350 degrees Fahrenheit.
- Add all ingredients to a bowl. Mix until just combined.
- Add batter to a loaf pan lined with parchment paper. Bake for 45-55 minutes, until a knife or toothpick comes out mostly clean. I have a run-of-the-mill oven and baked mine for 50 minutes on the dot.
- Let loaf cool for at least 30 minutes to set. Cut in and enjoy.
What can I substitute in this vegan pumpkin banana bread recipe?
Maple syrup can be subbed for vegan honey or another liquid sweetener. Olive oil can be subbed for another liquid oil. Spelt flour can be subbed with all-purpose flour or wholewheat, but nothing else.
How do I store leftover bread?
This bread is so good that it is doubtful you will have any leftovers. However, if you do, you can store the extras in a sealed container/bag in your fridge for 4-5 days or in your freezer for months.