Pumpkin Banana Bread with Sweet Soy Spread & Hungry Harry's AP Flour

Did you see our Don't Go Nuts x Hungry Harry's Giveaway Contest for World Kindness Day!? We were so excited, we thought we needed a treat to celebrate - so we teamed up with them again to create this deliciously seasonal Pumpkin Banana Bread!

Gluten-free, allergy friendly, and perfect for fall into the holidays, this recipe is sure to become a go-to!

Here's how to make it:

Batter ingredients:

1 banana, overripe
1 cup pumpkin puree
1/3 cup oil of choice
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons water
1 1/2 cups Hungry Harry's All Purpose Flour Blend
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons pumpkin seeds (optional)

Pumpkin Soy Spread for topping:

1 cup Don’t Go Nuts Sweet Soy Spread
2 tablespoons pumpkin puree
1 tablespoon coconut oil (melted)
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves


  1. Preheat your oven to 350°F. Grease a loaf pan.
  2. Combine all the wet ingredients in a large bowl.
  3. Combine all dry ingredients in a separate bowl.
  4. Fold the dry ingredients into the wet.
  5. Mix well.
  6. If using pumpkin seeds, fold them into the batter.
  7. Pour the mixture into your prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  8. While the bread bakes, prepare the Pumpkin Soy Spread topping by mixing all the ingredients with a whisk. Microwave 15 seconds, if the spread is too thick.
  9. Cool the loaf at room temperature.
  10. Slice, serve and top with spread topping!

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