This vegan oatmeal pumpkin banana bread is moist, fluffy and packed with fall flavors. Super easy to make and only a handful of simple ingredients required. It is made without oil, and is naturally gluten-free!
Decided to mashup two of the most loved quick breads of all times to make this amazing vegan pumpkin banana bread! This combo might sound weird, but it is actually REALLY GOOD. Moist, tender and lightly sweetened, this bread has quickly became one of my family's all time favorites!
💚Why you will love this recipe
- Moist yet incredibly light and fluffy - You definitely have to give it a try! It is perfectly tender and moist without being overly heavy.
- Easy to make - This vegan pumpkin banana bread only calls for a few simple ingredients that you probably already have on hand! It is also fuss-free and beginner-friendly, too.
- Makes a great on-the-go breakfast - Make a batch of this during the weekends, and you will have breakfast ready to go on busy mornings! It is also easily portable and can be eaten warm or at room temperature.
- Filling and packed full of goodness - This oatmeal pumpkin banana bread is hearty, satisfying and loaded with fiber, keeping you full until your next meal.
🌾Making your own oat flour
Although this recipe calls for oat flour, you can easily make your own at home using either rolled oats or quick oats.
Place your oats into a high speed blender or food processor. Blend until it is finely ground and resembles the texture of flour. You can then use immediately, or store it in a sealed container for up to a month for later use.
1 cup of oats (90g) will yield about 1 cup of oat flour, but I do highly recommend using a scale to measure your oat flour, especially in baking for higher precision.
🎃What you will need
📃Notes/substitutions
- Pumpkin puree - You can either use store-bought ones, or make your own at home. It is actually pretty easy to whip up your own homemade pumpkin puree! Check out this post on how to make pumpkin puree for a more detailed instructions.
- Cashew butter - Feel free to use other nut or seed butter in place like peanut butter, almond butter or pumpkin seed butter. Keep in mind that the flavor of nut/seed butter used might affect the taste of your bread.
- Maple syrup - Can be substituted with other liquid sweetener like agave syrup or date syrup.
- Plant milk - Any kinds of plant based milk will work, with the exception of coconut milk due to its strong flavor.
- Gluten-free - Make sure to use certified gluten-free oat flour.
🔪How to make
Preheat oven to 180C/350F. Line a 8.5 x 4.5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, mash banana until smooth.
Mix in the rest of the wet ingredients into your mashed banana. Stir until everything is well incorporated.
In a separate bowl, combine together all dry ingredients and mix well.
Fold in dry ingredients into wet and mix until everything is totally combined.
Transfer mixture to the loaf pan and top it with chopped pecans and sunflower seeds, if desired. Bake for 55-60 minutes, or until a toothpick comes out clean when inserted into the middle.
Let it sit in the pan for 10-15 minutes, before transferring it to a wired cooling rack to let it cool down completely. Slice and enjoy!
✔Helpful tips
- Line your loaf pan with parchment paper. You can also choose to grease it with oil or non-stick spray. This ensures that your bread can be easily removed from the pan.
- It is highly recommended to use a food scale to weigh out your ingredients. The next best option is to measure your flour using the spoon and level method, in which you spoon flour into measuring cups and level off excess using a butter knife. DO NOT scoop flour out directly using your cups or pack it in.
- This bread is subtly sweet, so if you prefer your vegan pumpkin banana bread to be sweeter, feel free to add in 1-2 tablespoons of granulated sugar.
- Remember to remove loaf from pan after 10-15 minutes and transfer it to a cooling tray. If you let your bread cool completely in the pan, the bottom might turn soggy due to the accumulation of water vapor.
- Let bread cool completely before slicing, for at least an hour.
🍫Optional add-ins
Although this vegan pumpkin banana bread is pretty tasty as it is, you can throw in some of your favorite add-ins to give it more flavor and texture. Feel free to add up to ⅓ cup of add-ins.
- Additional spices like nutmeg, ground ginger or pumpkin spice blend. A little goes a long way, and a pinch or so should be sufficient.
- Chopped walnuts of pecans for some extra crunch
- Dried fruits like raisins and dried cranberries
- Chocolate chips or chunks
- About a teaspoon or so of vanilla extract
🥜How to serve
This vegan pumpkin banana bread is incredibly versatile, and you can have it for breakfast, as a snack or even for dessert!
For extra sweetness, spread on some pumpkin butter, apple butter or dark chocolate dessert hummus. You can also drizzle on some maple syrup.
Nut butter like almond butter, cashew butter and peanut butter pairs really well with this bread too! I especially love spreading on some freshly made coconut almond butter. Remember to top it off with some sliced bananas, berries or even chocolate chips!
Or, you can simply slather on some vegan butter for some extra creaminess.
Lastly, to serve it for dessert, pair with with a scoop of your favorite vegan ice-cream or some whipped cream!
❔Commonly asked questions
If your pumpkin banana bread turns out to be dense, first of all check if your baking soda and baking powder are still good to use.
You can do so by placing a small amount of either one of them in some hot water. Bubbles should start to form immediately and violently if your baking powder/soda is still active. If not, it is time to get some new ones.
Other than that, your batter might be too wet due to inaccuracies in measurements. It is best to measure out your ingredients using a weighing scale for the best result.
Lastly, you might have pull your bread out too early from the oven. As the bread has yet to fully in the middle, it might collapse while it cools.
The best way to test if your oatmeal pumpkin banana bread is done baking is by inserting a toothpick or cake tester down the middle. It should come out clean without any wet crumbs attached.
This vegan pumpkin banana bread will keep well at room temperature for 2-3 days, and in the fridge for up to a week in a sealed container. It is freezable too, and will stay well in the freezer for up to 3 months. You can either freeze the whole loaf or slices of it.
To freeze the whole loaf, first wrap it with plastic wrap. Then, you can either wrap it in foil, or place it in a large zip top bag before freezing. As for individual slices, simply portion them in sealed containers or freezer bags before keeping.
🍽More vegan breakfast recipes
If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉
📖 Recipe
Vegan Oatmeal Pumpkin Banana Bread
Ingredients
Wet ingredients
- 1 large ripe banana (about 150g/5 oz)
- ¾ cup pumpkin puree *
- ¼ cup cashew butter or other nut/seed butter
- ¼ cup maple syrup or other liquid sweetener
- ¼ cup plant milk
- 2 teaspoon apple cider vinegar
Dry ingredients
- 2 cups oat flour **
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
Instructions
- Preheat oven to 180C/350F. Line a 8.5 x 4.5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, mash banana until smooth.1 large ripe banana
- Mix in the rest of the wet ingredients into your mashed banana. Stir until everything is well incorporated.¾ cup pumpkin puree, ¼ cup cashew butter, ¼ cup maple syrup, ¼ cup plant milk, 2 teaspoon apple cider vinegar
- In a separate bowl, combine together all dry ingredients and mix well.2 cups oat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon powder
- Fold in dry ingredients into wet and mix until everything is totally combined.
- Transfer mixture to the loaf pan and top it with chopped pecans and sunflower seeds, if desired. Bake for 55-60 minutes, or until a toothpick comes out clean when inserted into the middle.
- Let it sit in the pan for 10-15 minutes, before transferring it to a wired cooling rack to let it cool down completely. Slice and enjoy!
Notes
- Line your loaf pan with parchment paper. You can also choose to grease it with oil or non-stick spray. This ensures that your bread can be easily removed from the pan.
- It is highly recommended to use a food scale to weigh out your ingredients. The next best option is to measure your flour using the spoon and level method, in which you spoon flour into measuring cups and level off excess using a butter knife. DO NOT scoop flour out directly using your cups or pack it in.
- This bread is subtly sweet, so if you prefer your vegan pumpkin banana bread to be sweeter, feel free to add in 1-2 tablespoons of granulated sugar.
- Remember to remove loaf from pan after 10-15 minutes and transfer it to a cooling tray. If you let your bread cool completely in the pan, the bottom might turn soggy due to the accumulation of water vapor.
- Let bread cool completely before slicing, for at least an hour.
To freeze the whole loaf, first wrap it with plastic wrap. Then, you can either wrap it in foil, or place it in a large zip top bag before freezing. As for individual slices, simply portion them in sealed containers or freezer bags before keeping.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Jennifer
Since I cook and eat with no added sugars, even maple syrup, my Plan: leave out the 1/4 c maple syrup & replace with either 1/4 c pumpkin puree, or 1/4 c unsweetened applesauce
(If replace w pumpkin, amount of pumpkin goes from 3/4 c to 1 full cup)
Meesha
It would be great if you could revert back if you do make the recipe this way! I am sure some people will find it helpful.😊
Joanna
Hi Meesha. I finally made this recipe today. I used peanut butter and made muffins instead of bread. Turned out amazing! So light and delicious!! We love cinnamon so I increased to 2 tsp. Thank you for the recipe.
Meesha
I am really happy to hear that! Enjoy your muffins.😁
Angel Cleary
Do you think I could replace the maple syrup with another banana?
Meesha
Sorry, I don't think it will work. However, you can substitute it with date paste if you want it to be sugar-free. 😉
Angel Cleary
Hi, Meesha! I went ahead with the maple syrup. It isn't a lot and, well, maple syrup is fabulous. =D I used peanut butter this time, but I think that I will try sunflower seed butter next time. It turned out beautifully! Thank you so much!
Rachel
Just made this! This is one of the most scrumptious breads ever! I topped it with sliced bananas and pecans. It is the perfect amount of sweet with just maple syrup. Thank you!!
Meesha
I am really happy to hear that!😊
Tori
can I make it without a nut or seed butter? if not then thinking of using sunflower seed
Meesha
I would not recommend omitting the nut/seed butter! Yes, sunflower seed butter will definitely work.😊
Swathi
Pumpkin banana bread looks delicious I like that it is vegan also with oatmeal addition.
meesha
Thank you !
Debra
So delicious. We loved this simple recipe.
meesha
Thanks ! I am really glad you like it
Leslie
Can't go wrong with a vegan and gluten-free bread! Especially with banana and pumpkin flavors!
meesha
Yes, I agree 🙋♀️
Chef Dennis
Oh now I am craving for this! Your Vegan Oatmeal Banana Pumpkin Bread recipe looks really mouthwatering!
meesha
Thanks !
Capri
The bread is so fluffy and flavorful! Thanks for the recipe!
meesha
Its my pleasure ! 😉
Rosario Arecco
This is delicious!
meesha
Tq !
Sue
Pumpkin bread meets banana bread - love this!
meesha
Glad you like it 🙂
Emily Flint
I love secretly healthy stuff and my kid is obsessed with all things bread right now. I will be making this for him for sure!
meesha
Yay ! Enjoy 😊
Kay
Fabulous, and thank you for the oat flour tip! I couldn't find any so I followed the advice to use a blender to create my own oat flour from oats!
meesha
Glad you find that helpful !
FOODHEAL
This is my choice of bread, it's vegan and gluten-free. I know it's super delicious and healthy...
meesha
It is ! Super yum yet secretly healthy 😉