This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
Healthy Pumpkin Oat Bread made flourless with gluten free oats and lightly sweetened. A naturally low calorie, low fat, low sugar snack. Low Calorie + Gluten Free
If you’re one of those people who love pumpkin as much as me, it will be easy for you to fall for this healthy pumpkin bread. It’s super moist and balanced in nutrition so your hormones won’t cause you to crave more and more.
Click here to pin this recipe!
Why This Pumpkin Bread Is Healthier
It’s lightly sweetened and lower fat. Typical pumpkin bread is loaded with these two things. This bread has just 1 gram of fat and 8 grams of sugar per slice. 8 grams may seem like a lot, but most recipes have 15 to 30 grams. The sugar in this recipe comes from oats, pumpkin and maple syrup. All real foods your body recognizes!
Because this recipe use oats instead of flour, it is higher fiber which most people are severely deficient in. If you want to eat treats, I always recommend you look for high fiber ones. It will help with the blood sugar response.
What You Need for Healthy Pumpkin Bread
- Pumpkin puree
- Egg Whites
- Maple Syrup
- Vanilla Extract
- Gluten Free Rolled Oats
- Baking Soda
- Cinnamon
- Nutmeg
How To Make Pumpkin Bread with Oats
The first step is to blend all the ingredients together in either a food processor or blender. Even if you use gluten free oat flour, I recommend still blending everything this way.
The next step is to transfer the batter into a prepared loaf pan. I like to line mine with parchment paper for easy removal.
Then bake, slice and enjoy!
Substitutions for Pumpkin Bread
There are many ways to customize this pumpkin bread to your dietary needs and tastebuds. Here are a few ideas:
- Egg Whites – Using egg whites gives the bread higher protein content and keeps the calories lower. If you want to use whole eggs, you can substitute this recipe with two. This will increase the calories and change the nutrition.
- Maple Syrup – You can substitute honey in this recipe. Coconut sugar, brown sugar, monk fruit etc. I have not tried, but suspect it may cause the bread to be very dense versus fluffy.
- Oats – You can substitute rolled oats for gluten free oat flour. I have not tested other flours with this recipe, but gluten free baking flour I’m guessing will work. Coconut flour will not work. If you need an almond flour pumpkin bread recipe, try this one.
- Add-Ins – Chocolate chips, nuts, seeds, low sugar cranberries would all be delicious add-ins.
- Spices – You can use 1 1/2 teaspoons of pumpkin pie spice if you do not have nutmeg.
How To Store Pumpkin Bread
This low fat pumpkin bread won’t last long in your house! I love to snack on it with coffee and my homemade turmeric pumpkin spice coffee creamer.
I recommended storing the bread in the refrigerator as it will last longer and stay fresh. You can freeze the bread in an airtight container or plastic bag. To thaw, place in the refrigerator overnight or pop it in the microwave for 1 or 2 minutes.
More Low Calorie Bread Recipes
- Coconut Pineapple Bread
- Healthy Chocolate Banana Bread with Greek Yogurt
- Honey Oat Bread
- Banana Carrot Cake Bread
- Dark Chocolate Butternut Squash Bread
Click here to pin this recipe!
Hungry for More? Subscribe to get insider tips delivered to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Healthy Pumpkin Oat Bread
Healthy Pumpkin Oat Bread made flourless with gluten free oats and lightly sweetened. A naturally low calorie, low fat, low sugar snack. Low Calorie + Gluten Free
Ingredients
- 15 oz pumpkin puree
- 4 egg whites or 2 whole eggs
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 2 cups Gluten Free Rolled Oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp 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.
Recipe Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my cookbook for more delicious recipes!
Love my recipes?
Check out my cookbook!
What I Used For The Recipe
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.
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.
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
This looks so good! What a fun gift to make for family or friends!
Thanks for sharing! Does it keep freeze well?