Name: Vegan Oatmeal Banana Pumpkin Bread
Total time: PT3300.0S
Yield: 8
Ingredients: 1/3 cup Pumpkin Purée; 2 cup Oat Flour; 2 Banana; 1/4 cup Nut Butter; 2 tablespoon Ground Flaxseed; 6 tablespoon Water; 2 tablespoon Maple Syrup; 1 tablespoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Apple Cider Vinegar; 1 teaspoon Ground Cinnamon; 2 tablespoon Almond Milk

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Vegan Oatmeal Banana Pumpkin Bread

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My Plantiful Cooking

Hi, I am Meesha! My goal is to make plant-based cooking more approachable and to prove that healthy, wholesome meals can also be delicious and flavorful at the same time.

https://www.myplantifulcooking.com/

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.

55MINS

Total Time

$1.10

Cost Per Serving

Ingredients

Servings

US / Metric

1/3 cup

Pumpkin Purée

2 cups

Oat Flour

Medium Ripe Bananas

1/4 cup

Nut Butter

Almond Butter, Peanut Butter, Cashew Butter, Sunflower Seed Butter or Pumpkin Seed Butter

2 Tbsp

Ground Flaxseed

1/3 cup

Water

2 Tbsp

Maple Syrup

if you choose to use granulated sweetener, you may need to add more milk.

or Liquid Sweetener of Choice

1 Tbsp

Baking Powder

1 tsp

Baking Soda

1 tsp

Apple Cider Vinegar

1 tsp

Ground Cinnamon

2 Tbsp

Almond Milk

up to 4 Tbsp

or Plant Based Milk of Choice

Nutrition Per Serving

VIEW ALL

Calories

297

Fat

9.9 g

Protein

9.1 g

Carbs

45.6 g

Add to plan

Vegan Oatmeal Banana Pumpkin Bread

Save

My Plantiful Cooking

Hi, I am Meesha! My goal is to make plant-based cooking more approachable and to prove that healthy, wholesome meals can also be delicious and flavorful at the same time.

https://www.myplantifulcooking.com/

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.