The only thing better than pumpkin bread or banana bread is a delicious fusion of the two sweet classics! That's right, creamy pumpkin purée, sweet ripe banana, coconut sugar, maple syrup, cinnamon, and pumpkin pie spice all in one heavenly loaf. Enjoy a slice of this loaf with some coffee for a slightly sinful breakfast or warm one up and serve it with a scoop of raw vanilla ice cream for a post-dinner treat.

Spiced Pumpkin Banana Bread [Vegan, Gluten-Free]



  • 1 1/2 flax eggs (1 1/2 tablespoons flaxseed meal, plus 4 tablespoons water)
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 3/4 cup pumpkin purée
  • 1/2 of 1 medium ripe banana, mashed
  • 1/2 cup of coconut sugar
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup water
  • 1 cup plus 1 tablespoon gluten-free rolled oats
  • 1/2 cup plus 1 tablespoon almond meal
  • 1 1/4 cup gluten-free flour
  • Pumpkin seeds, for topping (optional)
  • Walnuts, for topping (optional)


  1. Prepare flax eggs in your large stand mixer bowl.  Preheat your oven to 375°F.  Line your loaf pan with parchment paper, spray with coconut oil, and set aside.
  2. After about 5 minutes of your flax egg sitting, add pumpkin, banana, maple syrup, and oil.  Whisk to combine.  Then add your dry ingredients – coconut sugar, soda, salt, pumpkin spice, and cinnamon – and whisk again.  Stop and scrape down the sides as necessary. Now, add water and whisk again. Add oats, almond meal, and flour. Blend again.
  3. Gently pour your mixture into the prepared pan and place in the preheated oven. If topping, sprinkle with your choice of nuts or seeds.
  4. Bake for about 40-50 minutes or until golden brown.
  5. After about 10 minutes, lift the parchment paper/bread out and place to finally cool on a rack. Don’t slice until completely cooled.


Store in an airtight container.