Cotter Crunch

Healthy Gluten Free Recipes One Bite at a Time!

Gluten Free Pumpkin Oatmeal Bread

92 Comments

Dairy Free Icon Dairy FreeGluten Free Icon Gluten Free
Jump to RecipePrint RecipeRate Recipe

Pumpkin Oatmeal Bread is a simple, yet wholesome breakfast or homemade gift to give for holidays. You can’t beat this delicious healthy combo; rolled oats, pure pumpkin, honey, cinnamon, and toasted nuts or dark chocolate chips to top. This pumpkin oatmeal bread is gluten free, dairy free, and ready in 45 minutes.

Pumpkin Oatmeal Bread is a simple, yet wholesome breakfast or homemade gift to give for holidays. You can't beat this delicious healthy combo; rolled oats, pure pumpkin, honey, cinnamon, and toasted nuts or dark chocolate chips to top. This pumpkin oatmeal bread is gluten free, dairy free, and ready in 45 minutes.

Hey friends! I hope your December is off to a nice start! Just letting you know this Gluten Free Pumpkin Oatmeal Bread recipe was originally published in December 2013 (GASP!). I retested and updated content and pictures. I really wanted to re-share this goodie of a Holiday recipe because it makes an amazing DIY gift or breakfast to enjoy with butter and maple syrup or honey. Just sayin… I hope you don’t mind me republishing. Thank you for following Cotter Crunch Y’all!

I have a small confession. It’s been a month since I actually bought a can of pumpkin. Remember that pumpkin quinoa porridge? Yep, that’s the last time I bought it. Shocking, I know. I guess you could say I’ve fallen short on the pumpkin train compared to last year’s pumpkin bread, pumpkin spaghetti squash pasta, pumpkin overnight oats, pumpkin spice trail mix. Okay pumpkin spice doesn’t really count as pumpkin, but you get my point. I”VE LET THE PUMPKIN PEOPLE DOWN!  Kidding. Kinda.

Anyways, it’s time to make up for my lack of orange in recipes, starting with ….

Gluten Free Pumpkin Oatmeal Bread!

Pumpkin Oatmeal Bread is a simple, yet wholesome breakfast or homemade gift to give for holidays. You can't beat this delicious healthy combo; rolled oats, pure pumpkin, honey, cinnamon, and toasted nuts or dark chocolate chips to top. This pumpkin oatmeal bread is gluten free, dairy free, and ready in 45 minutes.

But first, let be profess my three reasons why I decided to finally purchase a second can of pumpkin. I think it will entertain you. Maybe? Ha!

1. It was on sale. Ya’ll, pumpkin and oatmeal (gluten free) were half off right after Thanksgiving.And you know I’m sucker for budget friendly foods. I took this as an incentive to start making homemade holiday gifts (breads, muffins and dough balls, all the gluten free cookies, etc.).

2. The Kiwi (aka my husband) has decided to start running to work…. at 6am…. in the dark… downhill 6 miles… in 20 degrees and snow. Now if that isn’t something to tell our future kids, you know the whole walked to school in 10 feet of snow both way story, then I don’t know what is. Needless to say, he needed some QUICK wholesome breakfast fuel. Hence Gluten Free Pumpkin Oatmeal Bread. The homemade breakfast bread kinda makes me a more supportive wife, right?

3. And my last reason is kind of pathetic, but true. I burned the roof of mouth last weekend (dang that hot soup) and about the only thing I could eat for a few days was soft gluten free breads, pumpkin puree, smoothies, yogurt, oatmeal, and eggs. Not a bad diet if you ask me. But dang, I’d love some crunch into this Nacho salad right about now. First world problems… ahem… moving on.

Pumpkin Oatmeal Bread is a simple, yet wholesome breakfast or homemade gift to give for holidays. You can't beat this delicious healthy combo; rolled oats, pure pumpkin, honey, cinnamon, and toasted nuts or dark chocolate chips to top. This pumpkin oatmeal bread is gluten free, dairy free, and ready in 45 minutes.

All this to say it was the week of pumpkin oatmeal bread baking! But I’m guessing you don’t mind because most about 95% of you out there are IN LOVE with pumpkin and oatmeal anyways.  Might as well keep feeding the addiction, right?

Pumpkin Oatmeal Bread is a wholesome healthy breakfast or homemade gift. This gluten free Pumpkin Oatmeal Bread is easy to make, dairy free, and delicious.

Here is my favorite pumpkin bread recipe I made this week. It’s superfood seasonal bread that’s lightly sweet, soft, delicious, dairy free, easy to make, and DIVINE!

Excuse my run on sentence and let’s get baking!

Gluten free PUMPKIN Oatmeal Bread

Pumpkin Oatmeal Bread is a wholesome healthy breakfast or homemade gift. This gluten free Pumpkin Oatmeal Bread is easy to make, dairy free, and delicious.

Print

Gluten Free Pumpkin Oatmeal Bread

★★★★

3.6 from 10 reviews
  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: 6-8 1x
Print Recipe

Description

Pumpkin is so heavenly to bake with! This Gluten Free Pumpkin Oatmeal Bread is great for holidays or as homemade gifts. Ready in under an hour. Dairy free.

Scale

Ingredients

  • 1 cup gluten free rolled oats (extra for topping).
  • 2/3 heaping cup gluten free all purpose flour (a 1:1 gluten free flour works best)
  • 1/2 cup coconut palm sugar or brown sugar
  • 1 tsp baking soda
  • 1/4 tsp of Kosher or sea salt
  • 2 tsp cinnamon
  • 1/4 cup coconut milk or almond milk of choice
  • 2 large eggs
  • 1/3 cup egg white
  • 1 cup pumpkin puree
  • 1 tbsp molasses (optional)
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar or lemon juice
  • Optional – handful of dark chocolate chips or dried fruit
  • 2–3 tbsp chopped nuts or seeds (to top)
  • Honey to drizzle

Instructions

  1. Preheat oven to 375F. Grease or line a bread pan. I used a smaller 8×4 so that the bread would rise higher. A 9×5 works as well. See notes.
  2. Place your oats in a blender or coffee grinder and blend until a mealy flour is formed. Pour into a large bowl.
  1. Next, add the rest of your dry ingredients to the ground oats; Gluten free flour, baking soda, salt, cinnamon. Mix together.
  2. In a blender or small bowl, whisk your egg and egg white to until fluffy. Place in a small bowl and add in your milk. Mix gently.
  3. Fold in your egg milk mix with the dry ingredients. Last, add your pumpkin puree, molasses, vanilla, and vinegar. Gently stir until batter until blended.
  4. Pour in a lined bread pan (square brownie pan will work too if you don’t have a bread pan)
  5. Add a few tablespoons of rolled oats and nuts/seed on top.
  6. Drizzle with honey
  7. Place in oven at 375F for about 30 minutes. Check a little earlier just in case your oven bakes faster.
  8. Cover with foil and bake and addition 10-15 minutes or until center of the bread comes out clean with a tooth pick.
  9. Remove from oven and let cool for 15 minutes.
  10. Remove from pan and slice to serve. Or keep for future. Wrap in foil and keep in fridge or freezer. See notes

Notes

Keeps well in fridge for 7-10 days or freezer for 6 weeks. If you are using a 9×5 pan, the bread will bake faster.

  • Category: bread/breakfast
  • Method: oven
  • Cuisine: bread/breakfast

Keywords: pumpkin bread, bread, gluten free, dairy free, oatmeal bread, healthy

Pumpkin Oatmeal Bread is a wholesome healthy breakfast or homemade gift. This gluten free Pumpkin Oatmeal Bread is easy to make, dairy free, and delicious.

Eat up, but be sure not to turn orange.

Pumpkin Oatmeal Bread is a wholesome healthy breakfast or homemade gift. This gluten free Pumpkin Oatmeal Bread is easy to make, dairy free, and delicious.

 

Oh and by the way, if you want to see what this gluten free pumpkin oatmeal bread first looked like 5 years ago, in the first 2012 post, check out this picture.Haha, LOVE old posts/pictures.

[clickToTweet tweet=”Wholesome #glutenfree Pumpkin Oatmeal Bread! Healthy quick breakfast or Homemade gift idea. ” quote=”Wholesome Gluten Free Pumpkin Oatmeal Bread!”]

PUMPKIN PEOPLE! Have you kept up with the pumpkin this year? Pumpkin Oatmeal combo, love it? Do share your recipes!

Cheers Friends!

 

 

GLUTEN FREE PUMPKIN OATMEAL BREAD. Pumpkin Oatmeal Bread is a simple, yet wholesome breakfast or homemade gift to give for holidays.A delicious healthy combo; rolled oats, pure pumpkin, honey, cinnamon, and toasted nuts or dark chocolate chips to top. Dairy free, and ready in 45 minutes. www.cottercrunch.com

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

Have a question? Use ctrl+f or ⌘+f on your computer or the “find on page” function on your phone browser to search existing comments!

Reader Interactions

Comments

    Rate & Comment

    Your email address will not be published. Required fields are marked *

    ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  7. Angela @ Eat Spin Run Repeat says

    December 20, 2013 at 8:06 AM

    Yeah so that whole not turning orange thing… too late for this girl! 🙂 Between the pumpkin, carrots, squash and sweet potato, I was a goner long ago. But I’m not too worried because pumpkin is just so darn delicious!! Your bars sound delicious, and I just got a little love drop from Love Grown Foods so they may be what I choose to do with my Super Oats! My fave pumpkin uses: Smoothies, and mixed in with cinnamon, Greek yogurt, vanilla and a bit of stevia. SO good!

    Reply

  14. Holly @ EatGreatBEGreat says

    December 20, 2013 at 10:10 AM

    Burning the roof of your mouth is the most painful thing ever! Hope it’s feeling better!

    Love your pumpkin recipes!

    I’m a pumpkin freak! I love it this time of year. My favorite way to eat pumpkin is my pumpkin peanut soup recipe!

    Reply

  19. jobo says

    December 20, 2013 at 12:27 PM

    OUCH to burning your mouth!! that sounds so painful (read the comments how you did it lol). I’ve done that and it KILLS! I did LOL at that being a reason you got pumpkin! This looks yum!! must try 🙂

    Reply

    • LCCotter says

      December 20, 2013 at 1:20 PM

      shocking! well not really because it’s not a favorite of mine but i do like that it’s on sale and in a can and easy to throw together. haha. I also made this smoothie with squash!

      Reply

  21. Missy says

    December 20, 2013 at 1:01 PM

    That Run Wine Tee was designed with you in mind, right? I mean!

    PS- Stared at SUPEROAT for a really long time (what’s superoat?) and was about to google it…
    Then *lightbulb* LOL.

    Reply

  23. Katie says

    December 20, 2013 at 1:31 PM

    Good thing I bought two big cans of pumpkin so I can go make your bread this weekend! 🙂 Favorite way to use pumpkin… Here is coconut pumpkin bread, in my own homemade pumpkin spice lattes or the best yet- your pumpkin in Healthy bites 😉 MmM…

    Reply

  24. Abby @ Change of Pace says

    December 20, 2013 at 1:48 PM

    Ugh- I hate burning my mouth. Hope your’s feels better in time for good eats at Christmas!
    I don’t love pumpkin, but I do have a couple recipes with it that I love. I think I’ll have to give that oat back a try!

    Reply

  25. She Rocks Fitness says

    December 20, 2013 at 2:30 PM

    Totally making this bread when I get back to Houston! I haven’t used almond meal yet and this recipe is right up my ally. I need to restock on pumpkin and squash too. PS: you must have really burned your mouth. That’s the WORST!

    Reply

  26. Brooke says

    December 20, 2013 at 3:05 PM

    I don’t really like pumpkin by itself, but I put it into everything. I swear I’ve gone through a dozen cans, at least, since September! I love pumpkin protein pancakes, pumpkin n’oats, and any kind of pumpkin bread. (Although, that grain free apple coffe cake recipe of yours? Yeah, I’m completely addicted!)
    And I was on a similar soft food diet last week after biting my cheek, HARD. Chewing even hurt! Definitely not fun!

    Reply

  30. Danielle @ LabelsAreForTinCans says

    December 20, 2013 at 5:20 PM

    That smoothie sounds fantastic! I’ve never put mango in pumpkin smoothies before but I bet it adds such a nice sweetness. Recently I’ve been eating pumpkin in my smoothie concoction: chocolate chia goodness, avocado, pumpkin, blackstrap molasses, frozen banana

    Reply

  33. Jody - Fit at 56 says

    December 20, 2013 at 6:57 PM

    YIKES on your mouth!! How did you do that? Like me? – I like hot food hot so sometimes – well, you get it! 😉

    I like pumpkin spice too but not so much the pumpkin in a can thing too!

    Those recipes look amazing!!!!!!!

    Reply

  34. Maria @ Little Miss Cornucopia says

    December 20, 2013 at 7:28 PM

    I’m curious..how ever did you burn your mouth so badly? I do silly things like that all the time..bite my tongue, my lip, the inside of my cheek..so i know the feeling 🙂

    Love both of these recipes btw! Last year was the first year I really got into the madness of all things pumpkin..this year not so much. I did love pumpkin in a smoothie though..but never thought of adding mango..sounds delicious! 🙂

    Reply

  36. GiGi Eats Celebrities says

    December 20, 2013 at 11:36 PM

    HOLY PUMPKIN SPICE YOU NEED TO TRY MY Pumpkin & Sun WARRIOR BAKE now that you have this can o pumpkin – well, you probably don’t anymore thanks to making your deliciousness above… BUT GO AND BUY ANOTHER before the sale is up! Just mix the sun warrior warrior blend, vanilla, with some pumpkin and some powdered stevia and a few drops of vanilla extract, bake and WAAAAABAMMMMMMMMM you’ve got some deliciousness dancing in your mouth. No joke. 😉 You can thank me LATER!!!

    Reply

  39. Katie says

    December 27, 2013 at 2:13 PM

    Just so you know this has been added to the list “breakfast additions” I had 3 (oatbran w/nut butter, protein pancakes & breakfast cookies) but now this is the fourth one.

    Reply

  40. Jen says

    January 24, 2016 at 4:25 PM

    I made this yesterday and it was a complete epic fail. It was complete mush. I followed the directions verbatim. Next time I won’t make a recipe until at least ONE of the reviews are from someone who’s actually made it.

    ★

    Reply

  41. Emily Swanson says

    December 6, 2017 at 10:23 AM

    Wow your husband is intense; running to work in the snow?!? That’s amazing. O_O

    And this looks so fluffy and soft; I’ve loved seeing all the updated recipes; it’s so cool that you have such a big store of recipes in order to update them and re share them. 🙂

    Reply

  42. Christina says

    December 6, 2017 at 1:09 PM

    Yes, yes, YES! Our friends are coming to visit and one of them has a gluten allergy but loves baked goods. I can’t wait to make him this recipe, he is going to flip for it (me too ) 🙂

    Reply

  49. Cassie Autumn Tran says

    December 7, 2017 at 6:50 PM

    Pumpkin is fabulous! It’s the best ingredient for anything. I love making pumpkin pie, pumpkin soup, and pumpkin muffins! This loaf looks super delicious too. Imagine having it with some jam and a nice cup of tea. Perfect breakfast!

    Reply

freebie!

Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook

freebie!

Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook

shares