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Vegan Oatmeal Banana Pumpkin Bread
Recipe

12 INGREDIENTS • 8 STEPS • 55MINS

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.
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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
8
us / metric
Oat Flour
2 cups
Oat Flour
Banana
2
Medium Ripe Bananas
Nut Butter
4 Tbsp
Nut Butter
Almond Butter, Peanut Butter, Cashew Butter, Sunflower Seed Butter or Pumpkin Seed Butter
Ground Flaxseed
2 Tbsp
Ground Flaxseed
Water
1/3 cup
Water
Maple Syrup
2 Tbsp
Maple Syrup
if you choose to use granulated sweetener, you may need to add more milk.
or Liquid Sweetener of Choice
Baking Powder
1 Tbsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Ground Cinnamon
1 tsp
Ground Cinnamon
Almond Milk
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
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Vegan Oatmeal Banana Pumpkin Bread
Save
author_avatar
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.
Cooking InstructionsHide images
step 1
Make the flax eggs by combining the Ground Flaxseed (2 Tbsp) and Water (1/3 cup). Set aside.
step 2
Preheat oven to 350 degrees F (180 degrees C).
step 3
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.
step 4
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.
step 5
In another bowl, combine the Oat Flour (2 cups), Baking Soda (1 tsp), Baking Powder (1 Tbsp), and Ground Cinnamon (1 tsp). Stir to combine.
step 5 In another bowl, combine the Oat Flour (2 cups), Baking Soda (1 tsp), Baking Powder (1 Tbsp), and Ground Cinnamon (1 tsp). 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 Tbsp) if the batter appears to be too dry. It should resemble the texture of cake batter.
step 6 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.
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 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!
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!
Tags
view more tags
Breakfast
Dairy-Free
American
Comfort Food
Bread
Snack
Healthy
Shellfish-Free
Vegan
Fall
Vegetarian
Pumpkin
Winter
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