Pumpkin Banana Bread with Scotch Whiskey, Chocolate Chunks & Walnuts
Vegan Pumpkin Banana Bread with Scotch Whiskey, Chocolate Chunks & Walnuts
This Vegan Pumpkin Banana Bread is soft, moist, warmly spiced, and just a little unexpected thanks to a splash of rich Scotch whiskey. Made with pumpkin puree, ripe bananas, avocado oil, plant milk, walnuts, and chocolate chips, this easy pumpkin loaf has everything you want in a fall baking recipe.
The pumpkin and banana keep the loaf tender without eggs or dairy, while cinnamon, ginger, allspice, and nutmeg give it that classic cozy pumpkin spice flavor. A little Dalmore Scottish whiskey adds a subtle richness that makes this loaf feel especially good for a fall weekend breakfast, afternoon coffee, or dessert.
Pumpkin Banana Bread Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 cup canned pure pumpkin puree
2 very ripe bananas, mashed
½ cup avocado oil
½ cup plant milk
¼ cup Dalmore Scottish whiskey
2 teaspoons vanilla extract
¾ cup chocolate chunks or chips
½ cup chopped walnuts
Pumpkin Banana Bread Instructions
1. Prepare the oven and pan
Preheat oven to 350°F. Lightly grease a 9 x 5-inch loaf pan or line it with parchment paper.
2. Combine the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg.
3. Mix the wet ingredients
In a large bowl, mash the bananas until mostly smooth. Add the pumpkin puree, avocado oil, plant milk, Scotch whiskey, and vanilla extract. Whisk until well combined.
4. Make the batter
Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Do not overmix.
Fold in the chocolate chips and chopped walnuts, reserving a small handful of each for the top if desired.
5. Bake
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with the remaining chocolate chips and walnuts.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
If the top begins to brown too quickly, loosely cover the loaf with foil during the final 15–20 minutes of baking.
6. Cool
Allow the pumpkin banana bread to cool in the pan for about 15 minutes before transferring it to a wire rack. Let cool completely before slicing.
Tips
Use very ripe bananas: The riper the bananas, the sweeter and more flavorful the loaf.
Don't overmix: Stir the batter just until the flour disappears for a soft, tender loaf.
Let it cool: The texture becomes even better as the loaf cools and sets.
Make it extra chocolatey: Use dark chocolate chips or chocolate chunks.
For a beautiful finish: Sprinkle additional walnuts and chocolate chips over the top before baking.
Storage
Store the cooled loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Individual slices can also be wrapped and frozen for longer storage.
Recipe Notes
Diet: Vegan | Course: Breakfast, Brunch, Dessert | Cuisine: American
Keyword: vegan pumpkin banana bread, vegan pumpkin bread, pumpkin banana loaf, vegan pumpkin loaf, pumpkin bread with chocolate chips
