Pumpkin Crumble Banana Bread (Vegan)
A moist, tender and delicious Pumpkin Crumble Banana Bread made with real pumpkin puree, pumpkin spices and topped with a pecan and cinnamon crumble top. This cake is ideal for cosy season.
If you love banana bread and pumpkin spice desserts, then this is the bake for you. It’s moist, tender and warming with cosy spices just like any pumpkin-themed recipe, while the base is a moist and delicious banana loaf. The topping is a great addition, with spices, pecans and flour to make a crumbly golden mix, which makes the bakes great warm or cold. It’s great for the colder months and is an ideal lazy Sunday bake or make it for having people over to serve with tea or coffee.
Why will I love this cake?
This is amazing:
- Moist, tender and fluffy
- Spongey, sweet and spiced
- With pumpkin spices and a cinnamon top
- Delicious with a sticky icing sugar glaze
- With real pumpkin puree
- Sweetened with mashed banana
- The main cake comes together in one bowl
- Naturally vegan, egg-free and dairy-free
- Easily nut-free
- Try with gluten-free flour, too
- Everyone will love it
- Ideal for cosy season
- Delicious all day long – try it for breakfast, a snack or dessert
- Warm up or toast slices to serve with ice cream or custard!
- A great combo of banana bread and pumpkin cake
- Great for autumn and fall baking
- Ideal for making ahead of time
- Stays moist for 3-5 days
- You can freeze the loaf, too
If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the crumble top:
- Plain flour: to make the crumble. Use GF flour where needed.
- Golden granulated or coconut sugar: use a crunchy sugar for the best texture.
- Pecans: to add a delicious nutty crunch. Swap these for oats to make it nut-free.
- Cinnamon: to flavour the topping.
- Softened coconut oil: to make the mix “buttery” and crumbly.
As for the loaf:
- Pumpkin puree: this is 100% pumpkin from a tin.
- Mashed banana: use riper bananas for the best flavour.
- Light olive oil: to add moistness.
- Light brown and caster sugar: both sugars combine to add sweetness, richness of flavour while keeping it light.
- Ground flaxseed: to bind the batter and add fibre.
- Vanilla extract: to add a lovely flavour.
- Plain flour: to make it moist and fluffy. If making this gluten-free, use a GF blend of flour you trust and add ½ tsp xanthan gum if it doesn’t already contain it.
- Pumpkin spices: use your own blend of cinnamon, ginger, nutmeg, ground clove and allspice.
- Baking powder and bicarbonate of soda: for the rise.
- Salt: to enhance the flavours.
Drizzle the cake with a glaze made of icing sugar, water and vanilla bean extract.
Is this gluten-free and nut-free?
I have not made this gluten-free, but I can imagine using a GF flour blend with xanthan gum (or add 1/2 tsp of your own) will work. To make it nut-free, swap the pecans for oats in the topping.
How do I make this?
This is ready in a few steps:
- Combine the dry ingredients for the crumble: and mix.
- Add in the coconut oil: and mash together to form a crumbly mix.
- Combine the wet ingredients for the banana bread: until smooth.
- Sift in the dry ingredients: and whisk until smooth.
- Pour the batter into the loaf tin: and smooth out.
- Sprinkle over the topping: and press down lightly.
- Bake in the oven for about an hour: until well-risen, golden and an inserted skewer comes out clean.
- Allow to cool in the tin and then on a wire rack: and cool fully for the neatest slices.
- Drizzle with the icing glaze: and enjoy.
How long will it last?
This will keep for 3-5 days in a sealed container or freezer for 1 month, wrapped well. Allow to defrost before eating.
What other recipes can I try?
For more seasonal cakes and banana bread recipes:
- Carrot Cake Banana Bread
- Baklava-Style Banana Bread
- Caramel Latte Banana Bread
- Pumpkin Spice Chocolate Chip Layer Cake
- Pumpkin Spice Caramel Banana Bread
Pumpkin Crumble Banana Bread (Vegan)
A moist, tender and delicious Pumpkin Crumble Banana Bread made with real pumpkin puree, pumpkin spices and topped with a pecan and cinnamon crumble top. This cake is ideal for cosy season.
Ingredients
For the Crumble:
- 25g plain flour
- 25g golden granulated or coconut sugar
- 20g pecans, chopped small
- ½ tsp cinnamon or pumpkin spice
- 15g softened coconut oil
For the Banana Bread:
- 240g pumpkin puree
- 2-3 ripe bananas, 240g once mashed
- 80ml light olive oil
- 60g light brown sugar
- 60g caster sugar
- 1 tbsp ground flaxseed
- 1 tsp vanilla extract
- 250g plain flour
- 2 tsp pumpkin spices*
- 1 ¼ tsp baking powder
- ½ tsp bicarbonate of soda
To Serve:
- 100 icing sugar
- 1 tbsp water
- Pinch vanilla bean extract
Instructions
- Preheat the oven to 160Fan/180ºC and line a 9x5-inch loaf pan with parchment paper.
- Make the crumble first. Add the flour, sugar, pecans and cinnamon or spices to a bowl and stir. Add the coconut oil and work in with your hands to make a crumble mix.
- Into a mixing bowl, add the pumpkin puree, mashed banana, olive oil, both sugars, flaxseed and vanilla and whisk to combine.
- Sift in the flour, pumpkin spices, baking powder and bicarbonate of soda and add the salt. Whisk to a smooth, thick batter.
- Pour the batter into the tin and smooth over the top. Sprinkle over the crumble mix.
- Bake in the oven for 55-60 minutes until an inserted skewer comes out clean and it’s well-risen and golden all over.
- Allow to cool in the tin for 10 minutes then carefully lift out to cool fully on a wire rack.
- For the glaze, add the icing sugar, water and vanilla toa small bowl and stir to a thick consistency.
- Drizzle the icing sugar over the loaf and slice to serve.
- Keep leftovers in a sealed container for 3-5 days in the fridge overnight. You can freeze the loaf for 1 month, wrapped well, and allow to defrost before enjoying.
Notes
*1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, ¼ tsp ground clove, ¼ tsp allspices.
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Stay in touch
I look forward to hearing what you think of this Pumpkin Crumble Banana Bread so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pumpkin love x
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