Can’t get enough pumpkin lately. I have been mixing it into oatmeal, homemade mac + cheese for Anna and yogurt at 3pm when I need an easy snack. This bread was a creation that came from two black bananas that Brady was trying to throw away. How dare him.
The bread didn’t last long because it’s so moist and tasty; Anna loved eating it for breakfast before preschool yesterday!
Vegan Pumpkin Bread
3/4 c. pumpkin (canned, not pie filling)
2 very ripe bananas
2 T. melted coconut oil
1 t. pumpkin pie spice
1 c. almond milk
2 c. Trader Joes (or other brand) multigrain baking mix
4 T. stevia baking blend (NuNaturals or other brand) or sugar/sweetner – honey, maple syrup
1 T. vanilla
Preheat oven to 375.
In a medium bowl, mix pumpkin, ripe bananas, melted coconut oil, pumpkin pie spice, almond milk, stevia or sweetner, almond milk and vanilla. Stir well to combine.
Add baking mix and stir to combine.
Batter should be wet. Spray a loaf pan with canola oil and pour batter into the pan evenly.
Bake bread for 25-35 minutes or until middle is cooked through. I like bread softer and more doughy than most, so feel free to continue baking.
Great for kids, perfect for taking as a snack, easy to pack, comforting and cozy!