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Pumpkin Oatmeal Bread (gluten-free, dairy-free option)

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 259 kcal

Ingredients

  • 1 1/2 cups white flour or gluten-free all purpose flour
  • 1 tbsp pumpkin spice seasoning
  • 1 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1/3 cup butter, softened (or coconut oil, for dairy-free)
  • 1/3 cup maple syrup
  • 1/3 cup applesauce (sweetened or unsweetened)
  • 1/2 cup brown sugar (or coconut sugar)
  • 1/4 cup milk of choice (skim, 2%, whole or almond)
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 cup quick-cooking oats (certified gluten-free)

Instructions

  1. To begin, preheat your oven to 350 and line a loaf pan with parchment paper (or spray with non-stick spray).

  2. To a small mixing bowl, add your flour, pumpkin spice seasoning, baking soda, and salt and stir them together.

  3. To a large mixing bowl, add your butter, maple syrup, applesauce and brown sugar and whisk them together. Add your milk, vanilla and eggs and whisk them in. Now, add your pumpkin puree and whisk till everything is well incorporated.

  4. Add your dry ingredients to your wet ingredients and stir them together till well combined. Add your oats and gently fold them into your batter. Pour your batter into your loaf pan.

  5. Bake in the oven for 60-70 minutes, or till the top of the bread is set and a toothpick inserted comes out clean.

  6. Let cool entirely, then slice and devour!

Recipe Notes

Stored in an airtight container in the fridge this bread lasts about a week.