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.
Banana and pumpkin bread may be some of the most popular sweet bread to date, but what if you combine the 2 of them ? It makes the perfect moist and delicious bread that in my opinion, is superior to any banana or pumpkin breads out there. Plus, this recipe is also super easy to make, oil-free and can be made gluten-free !
🍌 What you will need
- Both pumpkin puree made from scratch and canned pumpkin puree can be used in this recipe.
- Flax egg can be substituted with chia egg.
- I am using almond butter in this recipe, but feel free to use any kinds of nut / seed butter that are mild in flavor. ( Peanut butter, cashew butter, pumpkin seed butter or sunflower seed butter )
- If you do not have oat flour on hand, it is actually really easy to make your own at home ! All you have to do is blend some quick oats / rolled oats in a high speed blender for 20 - 30 seconds until a fine flour forms.
- Maple syrup can be substituted with other liquid sweetener. If you prefer to use granulated sweetener, you might need to add a bit more plant based milk to the batter.
- You can use more sweetener ( about ¼ cup ) if you prefer your bread to be sweeter.
- Sub the cinnamon for pumpkin pie spice to make it more festive !
🔪 How to make
Preheat your oven to 180c / 350f. In a large mixing bowl, mash the bananas using a fork or potato masher until smooth. It is ok to have small chunks of bananas left.
Add in the maple syrup, pumpkin puree, flax egg, nut/seed butter and vinegar into your mashed bananas. Mix well. In another bowl, combine all dry ingredients. ( Oat flour, cinnamon, baking soda and baking powder)
Pour in the dry ingredients into the wet. Stir until everything is just thoroughly incorporated. Be careful not to overmix the batter as it may cause the final bread to be dense and chewy.
Pour in the batter into a lined or greased 8 inch loaf pan. By using a spatula or the back of a spoon, smooth out the edges.
Bake it in the oven for 40-50 minutes, until the top is golden brown and a toothpick comes out clean. Baking time varies, so I recommend keeping a close eye on it after the 30 mins mark !
Let it rest for 10 minutes in the pan before transferring it to a cooling rack. After the bread has cooled down completely, you can then slice and serve them up !
🍽 How to serve
- Slather it with a thick layer of homemade coconut almond butter.
- Apple butter goes really well with it.
- Spread some vegan butter on it for that delicious sweet and savory combo !
- Top it with peanut butter and banana slices.
- For dessert, you can serve them with some vanilla ice cream drizzled with melted chocolate.
❄ Storing + Freezing
It can last on the countertop for 2-3 days, and in the fridge for up to a week.
This bread freezes really well to ! You can choose to freeze the whole loaf or slice it first. Allow it to cool completely before transferring it to freezer ziplock bags or freezable containers. It can last in the freezer for 3 months.
To reheat it, let it thaw overnight on the fridge. Then, sprinkle on some water ( to bring some moisture back as they tend to dry out in the freezer ) and heat it up in the oven at 150c / 300f for 5-8 minutes.
Alternatively, you can just reheat them in the microwave.
❔ Commonly asked questions
You can do so by simply using certified gluten-free oat flour or rolled oats if you are making your own.
Yes, but you will need to cook your pumpkin first. To do so, simply cut the pumpkin into 2 halves and roast them until they are fork tender. ( About 45-60 mins at 200c / 400f. ) Then, scoop out the flesh and puree it in the food processor until smooth.
No, as the filling version contains sugar. It might turn out to be too sweet. For optimum result, I strongly recommend sticking to the recipe and use pumpkin puree instead.
There are lots of factor going into it, but one of the cause is that you might overmixed the batter. You will also want to check if your baking soda / powder is still good. To do that, just place the baking soda / powder in hot water. It should start bubbling immediately. If not, then its time to buy a new one !
More healthy desserts
- Vanilla Coconut Bliss Balls with Dates and Cashews
- Vegan Peanut Butter Chickpea Blondies
- Sugar-free Vegan Black Bean Brownies
Vegan Oatmeal Banana Pumpkin Bread
- 2 cups oat flour *
- 2 medium ripe banana
- ⅓ cup pumpkin puree
- ¼ cup nut/seed butter**
- 2 tablespoon grounded flax seed + 6 tablespoon water
- 2 tablespoon maple syrup***
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1-2 teaspoon cinnamon powder
- 2-4 tablespoon plant based milk
- Make the flax eggs by combining the grounded flax seed and water. Set aside.
- Preheat oven to 180c / 350f. Start by mashing the bananas until smooth, using a fork or potato masher in a large mixing bowl. It is ok if small chunks are left.
- Add in the pumpkin puree, flax eggs, nut butter, maple syrup and apple cider vinegar.. Mix well.
- In another bowl, combine the oat flour, baking soda, baking powder and cinnamon powder. Stir to combine.
- Add in the dry ingredients into the wet ingredients. Mix until a smooth batter forms. Add 2-4 tablespoon of almond milk if the batter appears to be too dry. It should resembles the texture of cake batter.
- 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.
- 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 !