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RECIPE
12 INGREDIENTS8 STEPS55MIN

Vegan Oatmeal Banana Pumpkin Bread

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My Plantiful Cooking

I am Meesha, a vegan teenager living in the not so vegan friendly Asia.
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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.
55MIN
Total Time

My Plantiful Cooking

I am Meesha, a vegan teenager living in the not so vegan friendly Asia.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
2 cups
Oat Flour
2
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
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
Ground Cinnamon
2 Tbsp
Almond Milk
up to 4 Tbsp
or Plant Based Milk of Choice

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Nutrition Per Serving

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CALORIES
294
FAT
10.0 g
PROTEIN
9.2 g
CARBS
45.7 g

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 a fine flour forms, about 20-30s. <br/> If you prefer your bread to be sweeter, you can increase the amount of maple syrup used to about ¼ cup. <br/> This recipe can last on the countertop for 2-3 days and in the fridge for up to a week. It can also be freeze for up to 3 months.

Cooking Instructions

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Step 1
Make the flax eggs by combining the Ground Flaxseed (2 tablespoon) and Water (6 tablespoon). Set aside.
Step 2
Preheat oven to 350 degrees F (180 degrees C).
Step 3
Start by mashing the Banana (2) until smooth, using a fork or potato masher in a large mixing bowl. It is ok if small chunks are left.
Step 4
Add in the Pumpkin Purée (1/3 cup), flax eggs, Nut Butter (1/4 cup), Maple Syrup (2 tablespoon), and Apple Cider Vinegar (1 teaspoon). Mix well.
Step 5
In another bowl, combine the Oat Flour (2 cup), Baking Soda (1 teaspoon), Baking Powder (1 tablespoon), and Ground Cinnamon (1 teaspoon). Stir to combine.
Step 6
Add the dry ingredients into the wet ingredients. Mix until a smooth batter forms. Add 2-4 tbsp of Almond Milk (2 tablespoon) if the batter appears to be too dry. It should resemble the texture of cake batter.
Step 7
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.
Step 8
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!

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Nutrition Per Serving
Calories
294
% Daily Value*
Fat
10.0 g
13%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
45.7 g
17%
Fiber
7.5 g
27%
Sugars
7.4 g
--
Protein
9.2 g
18%
Sodium
314.1 mg
14%
Vitamin D
0.0 µg
0%
Calcium
141.1 mg
11%
Iron
3.0 mg
17%
Potassium
369.3 mg
8%
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