The last time I made my vegan pumpkin bread, I received a suggestion from my dad. He thought it would be yummy to add some chopped dates to the bread for extra sweetness. So I found myself bored out of my mind the other day as the weather was gloomy and cold. No motivation to study Chem anymore so naturally I started procrastibaking. But this series of procrastibaking turned into something very productive because this recipe rocked my fuzzy socks off!
I was originally planning to bake the same pumpkin bread as last time but we had a lot of ripe bananas that had to be used so I tried modifying the recipe. Instread of using pumpkin, I subbed extra banana for extra natural sweetness. Keeping my dad’s request in mind, threw in those dates 🙂
- 1 1/4 cup oat flour
- 1 cup rolled oats
- 1/2 cup almond flour
- 1 1/2 T. ground flaxseed
- 2 large ripe bananas, mashed
- 4 oz. unsweetened applesauce
- 1 T. agave or maple syrup
- 2 tsp. baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- dash of ground ginger
- about 3/4 cup chopped pitted dates
First, mix ground flax into a large bowl and add 4 Tbsp. water and let sit for 5 minutes. Then add mashed banana, applesauce, agave and whisk.
Next, add baking soda, cinnamon, nutmeg, ginger, and 1/2 cup water and whisk again.
In another bowl, combine the oat flour, oats and almond meal. Add the dry ingredients to the wet and mix until fully combined. Then throw in the chopped dates and stir.
Pour into a parchment lined loaf pan and bake at 375 F for about 40 minutes and a toothpick comes out clean in the center.
Allow to cool in pan for at least 20 minutes before cutting. Keeps for up to a week in the fridge!
This bread is lightly sweetened because it contains no refined sugar, if you like things really sweet you can try adding any sweetener you would like but I don’t think it needed it!
As you can see, anything can be topped with peanut butter for good measure 😉