Best Pumpkin Banana Bread (vegan/plant-based + gluten-free option)

Luscious in texture, gently spicy and molasses-y in flavor–without molasses (except in brown sugar)–this stir-together one-bowl treat will keep you warm all winter.

Feel free to add nuts, chocolate chips, struesel topping, or plant-based cream cheese frosting, but I think all it needs is a cup of chai tea…and maybe some Silk vanilla Greek style yogurt.

Pumpkin Banana Bread

1 cup canned pumpkin puree (not pumpkin pie filling)
1 medium banana, peeled (and mashed, if not using electric mixer)
1/2 cup organic granulated sugar
3/4 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon sea salt
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups gluten-free 1:1 baking mix (make sure it is 1:1) or unbleached all-purpose flour

Preheat oven to 350 degrees. Oil a standard 5 x 9″ loaf pan. In large mixing bowl, whisk together all ingredients except flour until completely combined. (If using an electric mixer, beat pumpkin and banana together until smooth and creamy. Then add remaining ingredients except flour and blend on medium-low until completely combined.) Next, add flour one half-cup at a time, stirring or mixing just until incorporated. Transfer to prepared pan, gently smoothing top. Bake 55 to 60 minutes. Cool for 10 minutes in pan. Remove from pan and let cool on wire rack covered with a dish towel.

Note: It will slice nicely warm if made with all-purpose flour, but if made with gluten-free flour, slice when it is just barely warm to the touch, or it will tend to break apart a bit.