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Fluffy Dairy-Free Banana Pumpkin Bread Recipe

Fluffy Dairy-Free Banana Pumpkin Bread Recipe
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★★★★★

4.7 from 18 reviews

This fluffy dairy-free banana pumpkin bread is a moist, flavorful loaf perfect for fall or anytime you crave a wholesome treat. Made with ripe bananas, pure pumpkin, warm spices, and naturally sweetened with maple syrup, this bread is free from dairy and uses olive oil for healthy fat. It’s easy to make and yields a tender, aromatic bread great for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon

Wet Ingredients

  • 2 eggs
  • 3/4 cup mashed bananas (about 2 medium)
  • 1 cup pure pumpkin
  • 1/2 cup olive oil
  • 1/3 cup maple syrup

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan with a little oil or butter, then line it with parchment paper to prevent sticking. Set the pan aside while you make the batter.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, salt, and ground cinnamon until well combined. This ensures an even distribution of leavening and spices throughout your bread.
  3. Add Wet Ingredients: Make a well in the center of the dry ingredients. Add the eggs, mashed bananas, pure pumpkin, olive oil, and maple syrup into the well. Mix everything together with a fork or spatula until you achieve an even, smooth batter. Adding the wet ingredients directly into the well helps prevent overmixing and results in a tender loaf.
  4. Bake the Bread: Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Place the pan on the middle oven rack and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool and Finish: Let the bread cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely. For extra flavor, you can brush the top with a bit more maple syrup immediately after baking.

Notes

  • Use ripe bananas for the best natural sweetness and moisture.
  • Ensure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling.
  • You can swap olive oil for another neutral oil like avocado or canola if preferred.
  • For a nutty twist, add 1/2 cup chopped walnuts or pecans to the batter before baking.
  • Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition

Keywords: banana bread, pumpkin bread, dairy-free, vegan, healthy snack, fall recipes, easy baking

Find it online: https://amayaharis.com/fluffy-dairy-free-banana-pumpkin-bread-recipe/