Indulge in the cozy flavors of fall with our vegan pumpkin banana bread recipe. Moist and infused with pumpkin pie spice, it's a slice of autumn heaven. Drizzle with a sweet maple glaze for the ultimate treat!
Preheat the oven to 350°F. Arrange a rack in the middle of your oven, this is because bread takes a longer time to cook. Line a loaf pan with parchment paper and let it hang over long sides for easier removal later on!
Meanwhile finely mash a Banana. Make sure not to leave big chunks, small chunks are fine. They will add some texture to the bread.
In a septate bowl stir soy milk and apple cider vinegar and let it curdle. This is called vegan buttermilk and works wonders in vegan baking.
In a large bowl whisk aquafaba until foamy. Add mashed banana, pumpkin puree, Oil, vegan buttermilk and mix well to combine.
Next, add brown sugar and whisk until sugar is completely dissolved.
Once done, add dry ingredients to the mixture. All-purpose flour, baking soda, pumpkin spice, and salt.
Mix well with a silicon spatula. Gently fold the dry ingredients just enough to combine everything. Do not over mix the mixture some lumps are normal.
Fill the bread tin with the mixture and slightly tap the tin to remove air bubbles from the mixture.
Bake at 350ºF for 50-60 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs.
Prepare the Glaze
In a small bowl take icing sugar, add cinnamon powder and maple syrup, and mix. if the mixture is too thick you can add some more maple syrup or a few drops of soy milk.
Once the bread is baked remove it from the oven and leave the bread over a cooling rack. Do not cut the bread while it is still warm.
Let it cool down completely and then spread the glaze over it.
Slice and serve.
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Notes
For soft and tender bread, it is important to gently stir the wet ingredients into dry, do not over mix! The more you do, the stronger gluten will develop. This leads to a tough rubbery texture in your pumpkin banana bread.
If you do not have pumpkin pie spice, use 1 teaspoon ground cinnamon and half a teaspoon of ginger and nutmeg powder.
To make it gluten-free use a 1.1 ratio of gluten-free flour.
Never put the glaze on a warm loaf of bread and never slice the warm bread.
Make sure you let your bread cool down for 30 minutes on a cooling rack. Do not let it rest in the bread tin otherwise, it will get soggy.