Description
This Vegan Oatmeal Banana Pumpkin Bread is a moist, flavorful, and wholesome treat perfect for breakfast or a healthy snack. Made with natural sweeteners, oats, bananas, and pumpkin puree, it’s packed with fiber and nutrients. Free from dairy and eggs, this bread uses flax eggs and almond milk to keep it vegan and tender with warm cinnamon spice enhancing every bite.
Ingredients
Scale
Wet Ingredients
- 1/3 cup Pumpkin Purée
- 2 Banana
- 1/4 cup Nut Butter
- 2 tablespoon Ground Flaxseed
- 6 tablespoon Water
- 2 tablespoon Maple Syrup
- 1 teaspoon Apple Cider Vinegar
- 2 tablespoon Almond Milk
Dry Ingredients
- 2 cup Oat Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
Instructions
- Make the flax eggs: Combine 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Stir well and set aside to thicken for about 5 minutes.
- Preheat oven: Set your oven to 350°F (180°C) so it’s ready for baking the bread.
- Mash bananas: In a large mixing bowl, mash the 2 bananas with a fork or potato masher until mostly smooth with small chunks remaining for texture.
- Mix wet ingredients: Add the pumpkin purée, prepared flax eggs, nut butter, maple syrup, and apple cider vinegar to the mashed bananas. Stir well until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the oat flour, baking powder, baking soda, and ground cinnamon.
- Make the batter: Add the dry ingredients to the wet mixture. Stir until a smooth batter forms. If the batter is too thick, gradually add 2 to 4 tablespoons of almond milk until it resembles cake batter consistency.
- Prepare to bake: Grease and line an 8-inch loaf pan. Pour the batter into the pan, spreading evenly.
- Bake: Place the pan in the preheated oven and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your vegan pumpkin banana bread!
Notes
- Use ripe bananas for natural sweetness.
- Oat flour can be made by grinding rolled oats in a blender if you don’t have store-bought.
- Nut butter can be almond, peanut, or your preferred variety.
- Store the bread in an airtight container for up to 4 days or freeze slices for longer storage.
- Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: vegan pumpkin bread, banana bread, oat flour bread, dairy free bread, healthy snack, vegan breakfast
