Healthy Pumpkin Oatmeal Bread
This easy Healthy Pumpkin Oatmeal Bread is one of my guilt-free Fall favorites! It is gluten-free, sweetened with only maple syrup, and has the perfect amount of pumpkin spice!
Meet our newest obsession. I have been on a processed sugar detox the last few weeks and (as you can probably guess) it has not been easy for my sweet tooth, especially heading into my favorite season for baking. When I got the urge for pumpkin bread, I knew I couldn’t be the only one wanting a healthy version!
This recipe is gluten-free, perfectly pumpkin spiced, sweetened with maple syrup, and a healthier guilt-free option when you’re craving pumpkin bread. It is also super easy to make!
Ready to make some?!
Healthy Pumpkin Oatmeal Bread Ingredients
- Old-fashioned oats – We will turn these into a fine oat flour with either a blender or food processor.
- Pumpkin pie spice – Hello September!
- Baking soda – Of course
- Salt – I use a fine sea salt
- Pumpkin puree – Time to stock up for Fall!
- Almond milk – I use an unsweetened almond milk, but your favorite kind of cow’s milk will work as well.
- Coconut oil – You can substitute your favorite mild-flavored oil if you prefer.
- Maple syrup: This is where we get our bit of sweetness!
- Eggs – Just two
- Vanilla extract – Just a tad
- Pumpkin seeds – These are optional, but I do love the extra little crunch that they give on top!
I have used these nonstick loaf pans for years and highly recommend them, but any 1 pound loaf pan will do. Just make sure you grease the pan for a perfect release.
How To Make Pumpkin Oatmeal Bread
To make this pumpkin oatmeal bread recipe, simply:
- Make your oats into flour – Pour your oats into a food processor or blender and pulse until they have reached the consistency of flour. This shouldn’t take more than a minute.
- Combine all dry ingredients – Add the pumpkin pie spice, salt, and baking soda in with the oat flour and pulse to evenly combine.
- Whisk together all wet ingredients – In a large bowl, whisk together the pumpkin puree, almond milk, coconut oil, maple syrup, eggs, and vanilla extract until combined.
- Combine – Fold the dry ingredients into the wet until just combined. Avoid over stirring.
- Fill your pan – Pour your batter into a well greased loaf pan and spread evenly. Sprinkle the top with pumpkin seeds.
- Bake – For 40-45 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Serve straight out of the oven or store in a sealed container or wrapped tightly in plastic wrap for up to 4 days. Also, can freeze for up to 3 months.
- Nuts – I’m thinking pecans or walnuts would be excellent.
- Seeds – I use a mix of pumpkin and sunflower seeds, but really any will work.
- Dried Fruits – Raisins or cranberries… yum!
- Chocolate – Who wouldn’t love this?
- Glaze Topping – My grandpa’s favorite addition to any bread!
- 3 cups old-fashioned oats
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon sea salt
- 1 1/2 teaspoons baking soda
- 1 cup pumpkin puree
- 1 cup almond milk (or your favorite cow's milk)
- 3 tablespoons melted coconut oil (or your favorite oil)
- 3/4 cup maple syrup
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- Desired seeds for topping (I used a mix of pumpkin and sunflower)
- Preheat oven to 375°F. Grease your loaf pan with baking spray and set aside.
- Place oats into blender or food processor and puree until they are the consistency of flour.
- Add pumpkin pie spice, baking soda, and sea salt in with the oat flour and pulse until combined.
- In a large mixing bowl, whisk together pumpkin puree, almond milk, coconut oil, maple syrup, eggs, and vanilla extract until combined.
- Fold the dry ingredients into the wet until just combined. Avoid over stirring.
- Pour batter evenly into prepared loaf pan and sprinkle the top with seeds.
- Bake for 35-45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow to cool on cooling rack for 5-10 minutes before cutting into.
- Serve straight out of the oven or store in a sealed container or wrapped tightly in plastic wrap for up to 4 days. Also, can freeze for up to 3 months.
Did you make this recipe?
I can’t wait to hear what you think of this Healthy Pumpkin Oatmeal Bread recipe! When you make it, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!