Healthy Pumpkin Oat Bread

Pumpkin oat bread on a plate with a piece sliced to show the inside.

5 from 19 votes

This pumpkin oatmeal bread is made using gluten-free oatmeal and is lightly sweetened. This is truly one of the healthiest pumpkin bread recipes out there.

Prep Time5

Cook Time30

Resting Time1

Total Time1 35

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings: slices

Calories: 113kcal

Author: Megan Olson

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

US Customary - Metric

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

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. I recommend using egg whites for this recipe, but you could use 2 whole eggs instead. Just note the bread may not be as fluffy with that substitution.

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.

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.

Nutrition