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If you’re looking for a low-calorie, low-fat and gluten-free snack this fall, you’ve got to try this Pumpkin Oatmeal Bread recipe. Creating nutritionally balanced meals and snacks is my passion, and this healthy pumpkin bread is exactly that. With just 1 gram of fat and 8 grams of sugar per slice, this is one snack that you can enjoy without feeling guilty.
For me, fall is about slowing down and enjoying the simple things in life. Like starting mornings with a healthy breakfast of pumpkin protein pancakes, digging into a bowl of comforting low calorie minestrone soup for lunch, and ending the day with a hearty Crock Pot turkey chili.
And if you can’t do without your snack or dessert and love pumpkin as much as me, this pumpkin oat bread is always a winner!
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Why You’ll Love This Pumpkin Oatmeal Bread Recipe
- Easy to make: It’s actually one of the easiest recipes ever! All you need is your ingredients, a trusty food processor and your oven!
- Soft and delish: One of my favorite things about this healthy pumpkin bread with oats is its texture. It’s perfectly moist, soft and fluffy.
- High fiber: Because this recipe calls for the use of oats instead of flour, it is much higher in fiber too!
Ingredients
- Pumpkin puree: Make sure you use canned pumpkin puree, not pumpkin pie filling. And of course, you can always make homemade pumpkin puree if you want to.
- Rolled oats: I used gluten-free rolled oats here. If you’re not sensitive to gluten, you could use regular rolled oats too.
- Egg whites: These give structure to the bread plus it gives the bread its higher protein content while keeping the calories lower. You could also use 2 whole eggs in place of the egg whites if you want to, but it does change the nutrition.
- Maple syrup: For a bit of extra sweetness. I am not sure how the texture of the bread will change using coconut sugar or brown sugar instead.
- Vanilla: To lend the bread that beautiful aroma and sweetness.
- Spices: I used a mix of cinnamon and nutmeg to add to the fall flavor of the bread. You could use pumpkin pie spice too.
- Baking soda: To help the bread rise and make it nice and fluffy.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Make it chocolatey: Pumpkin and chocolate go so well together! Add some dark chocolate chips into the mixture to make the best chocolate chip pumpkin bread.
- Use oat flour: I used oatmeal here, but if you could totally use oat flour instead to make some delicious oat flour pumpkin bread.
- Nuts and dried fruit. Chopped nuts can also be a great mix-in or topping option. Walnuts and pecans are my favorite, as they’re an amazing source of healthy fats. You can also add some dried low sugar cranberries.
- Use another flour: Don’t have oat flour? Other flours won't work the same but if you have almond flour, simply try my sugar-free pumpkin bread recipe instead.
- Sweetener swap: If you don’t have maple syrup, use honey, coconut sugar, brown sugar or monk fruit sweetener to lend the bread some sweetness.
How to Make Pumpkin Oatmeal Bread
Start by preheating your oven at 350 F and preparing your 9x5 bread loaf pan by lining it with parchment paper, letting some paper hang off the sides. Secure with clips if needed.
Step 1: Blend it. Add all the ingredients to a food processor and blend on high until the oats break down.
Step 2: Process. Scrape the mixture off the sides and blend again until you get a uniform mixture.
Step 3: Time to pour. Pour the mixture into the bread loaf pan and top with pumpkin seeds or your choice of toppings.
Step 4: Bake time. Bake the bread for about 30-35 minutes or until you see a golden brown color on the top. Allow it to cool down completely and then slice and serve.
Storage Directions
- Storing: You can store your leftover oatmeal pumpkin bread in the refrigerator for up to 7 days. Use an airtight container for storage to keep it fresh. If you want it to last longer, you can freeze the individual slices on a baking tray lined with parchment paper, and then transfer the frozen slices in a freezer-safe bag or container and store them for up to 3 months in the freezer.
- Reheating: Enjoy the healthy pumpkin bread cold, at room temperature or warmed up in a toaster oven!
Serving Suggestions
This delicious and healthy pumpkin oatmeal bread is my favorite snack! I love teaming it up with my cup of coffee with a splash of healthy pumpkin spice coffee creamer or skinny gingerbread coffee creamer.
And if you’re serving these for a small get-together you’re hosting, team them up with some other breads like chocolate butternut squash bread, coconut pineapple bread or gluten-free honey oat bread.
Expert Tips
- Temperature matters: As with most baked goodies, it is best to start with room temperature eggs in this recipe. Doing this helps you get the perfect structured bread, and it also becomes easier to incorporate air into the whisked eggs.
- Let it cool: Resist the temptation to start slicing the pumpkin bread with oats once it is out of the oven. Let it rest for a few minutes and cool down. Doing this can help prevent a soggy bottom.
- Check for doneness: The best way to check if the bread is cooked is to insert a toothpick in the center. If it comes out clean, the bread is cooked.
More Delicious Pumpkin Recipes
If you tried this gluten-free pumpkin bread recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthy Pumpkin Oat Bread
Ingredients
- 15 oz pumpkin Puree
- 4 Egg Whites or 2 whole eggs
- ⅓ cup Maple Syrup
- ½ teaspoon Vanilla Extract
- 2 cups Gluten Free Rolled Oats
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
Instructions
- Preheat oven to 350 F. Prepare a 9-inch x 5-inch loaf pan with parchment paper.
- Add all the ingredients to a food processor and blend on high until fully commbined and oats are broken down. Transfer the batter to the prepared loaf pan and smooth evenly.
- Bake 30-35 minutes or until a toothpick can removed clean. Remove the pan from the oven and set aside to cool at room temperature 1 hour. Slice into 10 pieces and enjoy!
- Store the healthy pumpkin bread in the refrigerator up to 7 days or in the freezer up to 90 days.
Notes
Nutrition
Mine turned out dense and moist and was worried it wasn’t fully cooked after 35 mins , i realize the texture is going to be different than flour. I used all recommended ingredients and with egg whites , did i do it correctly?
Yep - sounds like it! The texture is supposed to be dense and moist with this bread.
Can I substitute maple syrup with honey or sugar?
Yes with honey. No with sugar. You need the liquid for this. Even with the honey this may be more dense than normal.
What is the serving size ?
The recipe card has this info next to the bake time. There's 10 slices total so one serving equals one slice.
Can I sub the rolled oats for kodiak power cake mix? (Wanting this for protein purposes)
I have not tried kodiak power cake mix with this recipe so I cannot say how it would turn out.
Thanks for sharing! Does it keep freeze well?
This looks so good! What a fun gift to make for family or friends!
I used coconut sugar instead of maple syrup and replaced eggs with apple sauce (egg intolerant) and it still turned out yummy! I will definitely be using maple syrup next time though
I’d love to make these vegan. (Egg intolerance). Have you ever tried making these with a flax/chia egg?
I have not tried that so I'm not sure what the results would be.
can i make these into muffins? what would the cook time be?
Yes, you could probably make them into muffins. I haven't yet, generally the rule of thumb is half the time as the bread. I would do 15 minutes then check if they are done.