Cinnamon Pumpkin Banana Bread

Recipe by CoffeeB

This taken from our local press. This can be refrigerated for one week or sliced and frozen. ETA. upon reading reviews, either make 1 1/2 times the recipe for two full loaves or 1 loaf and a few muffins.

Top Review by Prose first of many pumpkin yummies for the fall season! It made the whole house smell wonderful! I made this vegan by using Ener-G Egg Replacer instead of eggs, and also made it gluten-free by using Bob's Red Mill Gluten-Free All Purpose Flour. The recipe held up really well to my modifications. The oatmeal and flax seed gave it a wonderful nutty flavor and texture. Instead of pumpkin pie spice, I just used cinnamon. I might double the spice next time. I poured half the batter in a loaf pan and half in a muffin tin. The muffins were done in about 25 minutes. I found that the bread and muffins were delicious served warm with margarine and cinnamon sugar sprinkled on top. Made for Veg*n Swap 14.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Coat 2 standard loaf pans with cooking spray.
  3. In a food processor, combine the pumpkin puree, bananas, vanilla and eggs.
  4. Process until smooth, scraping down the sides as needed.
  5. Add the flour, rolled oats, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice.
  6. Process until thoroughly blended, about 30 seconds, stopping to scrape the sides as needed.
  7. Transfer the batter to the prepared loaf pans.
  8. Bake for 45-50 minutes.
  9. Upon removal from pans, let cool completely before slicing.

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