Recipe Image

Servings:

Vegan Oatmeal Banana Pumpkin Bread

This moist yet fluffy vegan oatmeal pumpkin banana bread makes a perfect breakfast or snack! It is a wonderful fall treat to have on hand.

Total Time

55min

0.0

0 Ratings

Author: My Plantiful Cooking

Servings:

Ingredients

•

1/3 cup

Pumpkin Purée

•

2 cups

Oat Flour

•

Medium Ripe Bananas

•

4 Tbsp

Nut Butter

•

2 Tbsp

Ground Flaxseed

•

1/3 cup

Water

•

2 Tbsp

Maple Syrup

or Liquid Sweetener of Choice

•

1 Tbsp

Baking Powder

•

1 tsp

Baking Soda

•

1 tsp

Apple Cider Vinegar

•

1 tsp

Simply Organic Cinnamon, Ground

•

2 Tbsp

Almond Milk

or Plant Based Milk of Choice

Cooking Instructions

Make the flax eggs by combining the Ground Flaxseed (2 Tbsp) and Water (1/3 cup) . Set aside.

Preheat oven to 350 degrees F (180 degrees C).

Start by mashing the Bananas (2) until smooth, using a fork or potato masher in a large mixing bowl. It is ok if small chunks are left.

Add in the Pumpkin Purée (1/3 cup) , flax eggs, Nut Butter (4 Tbsp) , Maple Syrup (2 Tbsp) , and Apple Cider Vinegar (1 tsp) . Mix well.

In another bowl, combine the Oat Flour (2 cups) , Baking Soda (1 tsp) , Baking Powder (1 Tbsp) , and Simply Organic Cinnamon, Ground (1 tsp) . Stir to combine.

Add the dry ingredients into the wet ingredients. Mix until a smooth batter forms. Add 2-4 tbsp of Almond Milk (2 Tbsp) if the batter appears to be too dry. It should resemble the texture of cake batter.

Transfer the batter to a lined greased 8-inch loaf pan. Bake until the top is golden brown and a toothpick comes out clean, about 40-50 minutes.

Let it cool in the pan for 10 minutes before transferring it to a cooling rack. Wait until it has cooled down completely before slicing it. Serve and enjoy!

Author's Notes

To make your own oat flour from oats, simply place 2 cups + 2 tbsp of oats in a high-speed blender. Blend until fine flour forms, about 20-30s.

If you prefer your bread to be sweeter, you can increase the amount of maple syrup used to about ¼ cup.

This recipe can last on the countertop for 2-3 days and in the fridge for up to a week. It can also be frozen for up to 3 months.

Nutrition Per Serving

CALORIES

297

FAT

9.9 g

PROTEIN

9.1 g

CARBS

45.6 g