This easy Pumpkin Oatmeal Bread recipe is filled with pumpkin puree, pumpkin spices, oats, applesauce, and maple syrup for a healthy, gluten-free and dairy-free Fall breakfast.
Do you like oats in your breakfast?
I’m a massive oat-lover. It can be overwhelming to find a healthy alternative to all purpose gluten-free flour. Unlike regular white flour, which can easily be replaced with wheat flour. BUT, I think oats and oat flour are a great counterpart, if you can tolerate oats.
So often times I’m making classic quick breads and muffins with oat flour instead. Or, using a combination of gluten-free all purpose flour and oats. It’s super easy and will always hold together better than just oat flour.
And that’s one of the reasons I LOVE this Pumpkin Oatmeal Bread! It’s made with gluten-free all purpose flour (or regular white flour) AND oats. Which gives it a great texture and an extra filling boost of fiber.
And whether you eat gluten-free or not, oats are a great hearty addition to add to your diet and breakfast!
Besides the oats, this bread is also lightly sweetened with applesauce, maple syrup and brown sugar (or coconut sugar). And, of course, it’s filled with vegetables – hello pumpkin! 🙂
Last but not least, the pumpkin spice seasoning that takes this bread over the top. And you can easily add chocolate chips, walnuts, pecans, cinnamon chips, etc. (about 3/4 cup or so) to take this bread to the next level too.
So if you’re looking for a healthy pumpkin bread recipe, that’s simple, and can be gluten-free and dairy-free, THIS is the bread for you!
Let’s talk Pumpkin stuff.
First, be sure you use pumpkin puree (not pumpkin pie filling!).
For the pumpkin spice seasoning you can either use a store bought blend or you can make your own. I prefer to make my own (with 2 teaspoons cinnamon, 1/4 teaspoon each of ginger, nutmeg, allspice and cloves). I like to make my own with strong spices for a more intense spiced flavor (I LOVE spices!).
This bread can be made gluten-free, with the use of gluten-free all purpose flour and certified gluten-free oats. You can also make it with regular white flour and oats. We have mixed diets in our house so I’ll make both.
If you need this bread to be dairy-free, simply use coconut oil or a dairy-free butter substitute, and almond milk (or your favorite dairy-free milk).
This Pumpkin Oatmeal Bread is only lightly sweetened.
With applesauce, maple syrup (or honey) and brown sugar. If you want to use only applesauce and brown sugar, you can instead use 1 cup of brown sugar (and NO maple syrup).
If you don’t want to use brown sugar, you can use coconut sugar instead. I recommend using brown sugar though because the sugar content is already reduced in this bread. So, I think brown sugar gives the best flavor to this bread.
Lastly, let’s talk about those oats. I recommend using quick-cooking oats for the best texture for the bread. Quick-cooking oats will bake almost seamlessly into the bread, and you won’t be able to detect them much. If you prefer more texture though, you can use regular rolled oats. I like to make this bread with rolled oats and nuts for a great texture sometimes!
If you love Pumpkin Bread but are looking for a healthy recipe that’s still filled with simple ingredients, this is the bread for you!
And hey, don’t forget to let me know how your bread turns out! I love hearing from all of you! Either leave me a comment, below, or tag me on Instagram.
If you want even more Fall breakfast recipes, don’t forget to look at my gluten-free Apple Cinnamon Bread, Cinnamon Sugar Scones, Pumpkin Chocolate Chip Oat Pancakes, Apple Cinnamon Coffee Cake, Pumpkin Chocolate Chip Waffles, and Pumpkin Chocolate Chip Breakfast Cookies.
- 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)
To begin, preheat your oven to 350 and line a loaf pan with parchment paper (or spray with non-stick spray).
To a small mixing bowl, add your flour, pumpkin spice seasoning, baking soda, and salt and stir them together.
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.
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.
Bake in the oven for 60-70 minutes, or till the top of the bread is set and a toothpick inserted comes out clean.
Let cool entirely, then slice and devour!
Stored in an airtight container in the fridge this bread lasts about a week.