Dessert

Vegan Oatmeal Banana Pumpkin Bread Recipe

ByJack Voss December 15, 2025December 15, 2025

Introduction

This Vegan Oatmeal Banana Pumpkin Bread is a moist, naturally sweet loaf perfect for fall or any time you crave a cozy treat. Packed with wholesome ingredients like oat flour, pumpkin purée, and ripe bananas, it’s both nourishing and delicious.

A single loaf of brown bread with a rough, textured surface sits inside a metal bread pan. The top layer is sprinkled with green pumpkin seeds scattered unevenly across the bread's cracked, golden-brown crust. The loaf is resting on a black wire cooling rack over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup Pumpkin Purée
2 cups Oat Flour
2 Bananas
1/4 cup Nut Butter
2 tablespoons Ground Flaxseed
6 tablespoons Water
2 tablespoons Maple Syrup
1 tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Apple Cider Vinegar
1 teaspoon Ground Cinnamon
2 tablespoons Almond Milk

Instructions

Step 1: Make the flax eggs by combining the ground flaxseed and water in a small bowl. Stir well and set aside to thicken.
Step 2: Preheat your oven to 350°F (180°C).
Step 3: In a large mixing bowl, mash the bananas until mostly smooth with a fork or potato masher. A few small chunks are fine.
Step 4: Add the pumpkin purée, flax eggs, nut butter, maple syrup, and apple cider vinegar to the mashed bananas. Mix thoroughly.
Step 5: In a separate bowl, whisk together the oat flour, baking soda, baking powder, and ground cinnamon until evenly combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. If the batter is too dry, add 2 to 4 tablespoons of almond milk until it reaches a cake-batter consistency.
Step 7: Pour the batter into a greased and lined 8-inch loaf pan. Bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 8: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Wait until completely cool before slicing. Enjoy!

Tips & Variations

Use a mix of nut butters like almond or peanut for different flavor notes.
Add chopped nuts or vegan chocolate chips for extra texture and sweetness.
Make sure to measure oat flour properly for best results; you can grind oats finely if needed.
If you prefer a sweeter bread, increase maple syrup by 1 tablespoon.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze slices for up to 2 months. Reheat gently in a toaster or microwave before serving.

How to Serve

A golden brown loaf of bread sits in a rectangular baking pan with a slightly metallic light brown color. The bread top is rough and cracked with a textured crust, decorated with scattered pumpkin seeds that add a touch of greenish hue. The pan rests on a wire cooling rack above a white marbled surface. The image shows the bread from a top-down view. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, but the texture and flavor will change. Oat flour provides a nutty taste and keeps the bread moist. If using all-purpose flour, reduce the amount slightly and watch the texture.

How do I make sure the banana pumpkin bread is fully cooked?

Insert a toothpick or thin skewer into the center of the loaf near the end of baking. If it comes out clean or with just a few crumbs, it’s done. If wet batter sticks, bake for 5-10 more minutes and check again.