Can this pumpkin banana bread be made with white flour?

I’ve only tested this recipe using whole wheat flour. White flour isn't as absorbent as whole wheat flour, so a 1:1 substitution will not work in this recipe.

Can pumpkin pie filling be used in place of pumpkin puree?

Pumpkin pie filling already has sugar and spices added, so it will make this bread too sweet and spicy. Be sure to use pumpkin puree or pure pumpkin.

Can homemade pumpkin puree be used?

I haven't tested this pumpkin bread with homemade pumpkin puree. As it can sometimes be a little watery compared to store-bought canned pumpkin, just be sure to drain any excess liquid if you decide to try it.

Can this bread be made vegan?

I haven't attempted making this bread vegan but you can check out this recipe for vegan pumpkin bread .

What size loaf pan is best to make this bread?

You'll need a 9x5 inch loaf pan for this recipe. If you use a 8 1/2 x 4 1/2 inch loaf pan, there will be too much batter for the pan and the bread will not rise properly.

Can this recipe be made into muffins?

Yes! Check out this recipe for pumpkin banana muffins . It's pretty similar to this loaf recipe!

Pumpkin Banana Bread (Dairy-Free)

Description

Pumpkin Banana Bread is dairy-free and oil-free made with whole wheat flour and sweetened with coconut sugar and chocolate chips.

Ingredients

1 3/4 cup (234g) whole wheat flour
2 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup (193g) mashed banana (about 2 bananas)
3/4 cup (190g) pure pumpkin (not pumpkin pie filling)
1/2 cup (120 ml) unsweetened almond milk
1/3 cup (90g) natural almond butter, room temperature
1/4 cup (40g) coconut sugar
1 large egg, room temperature
1 teaspoon vanilla extract
3/4 cup (145g) plant-based chocolate chips

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Instructions

Preheat oven to 350F. Grease and line a 9×5 inch loaf pan with overhanging parchment paper.
In a medium-sized bowl, whisk together the flour, pumpkin spice, baking soda and salt.
In a large bowl, whisk together the banana, pumpkin, almond milk, almond butter, coconut sugar, egg and vanilla.
Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix.
Stir in the chocolate chips, reserving some to place on top of the batter.
Pour the batter into a loaf pan and top with remaining chocolate chips.
Bake for 48-52 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs).
Remove from the oven and let cool for 10 minutes before removing from the loaf pan and transferring to a wire rack to cool completely.

Notes

You’ll need a 9×5 inch loaf pan for this recipe. If you use a 8 1/2 x 4 1/2 inch loaf pan, there will be too much batter for the pan and the bread will not rise properly.
If you have a kitchen scale, I’ve included measurements in grams for many of the ingredients. Since cup measurements can vary, this provides greater accuracy when measuring ingredients for recipes.
If you don’t have a kitchen scale, you’ll want to measure your flour using the spoon and level method. If you measure your flour by scooping it out of your flour container, it’ll be packed and you’ll end up with too much flour for the recipe.
Since natural almond butter is stored in the fridge, you’ll want to bring it to room temperature so it mixes easily with the other wet ingredients. I also like to bring my egg and almond milk to room temperature.
Just stir the wet and dry ingredients together until incorporated. If you over mix, the bread may turn out a bit chewy and dense.
This bread has a lot of moisture in it so be sure to bake it until a toothpick comes out clean. As ovens can vary, I suggest checking on the bread at around 45 minutes.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.