Dairy Free
Gluten FreePumpkin 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!
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.
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?
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
Gluten Free Pumpkin Oatmeal Bread
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Prep Time: 10 min -
Cook Time: 40-45 min
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Total Time: -25667451.5833 minute
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Yield: 6-8 -
Category: bread/breakfast -
Cuisine: bread/breakfast
Print Recipe
Pin RecipeDescription
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.
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
- 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.
- Place your oats in a blender or coffee grinder and blend until a mealy flour is formed. Pour into a large bowl.
- Next, add the rest of your dry ingredients to the ground oats; Gluten free flour, baking soda, salt, cinnamon. Mix together.
- 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.
- 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.
- Pour in a lined bread pan (square brownie pan will work too if you don’t have a bread pan)
- Add a few tablespoons of rolled oats and nuts/seed on top.
- Drizzle with honey
- Place in oven at 375F for about 30 minutes. Check a little earlier just in case your oven bakes faster.
- Cover with foil and bake and addition 10-15 minutes or until center of the bread comes out clean with a tooth pick.
- Remove from oven and let cool for 15 minutes.
- 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.
Eat up, but be sure not to turn orange.
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.
Wholesome Gluten Free Pumpkin Oatmeal Bread!Click To TweetPUMPKIN PEOPLE! Have you kept up with the pumpkin this year? Pumpkin Oatmeal combo, love it? Do share your recipes!
Cheers Friends!
Pumpkin love! The Superoat Bake looks amazing!
Yes for pumpkin all year round! That smoothie sounds wonderful.
Favorite way to use pumpkin is as pumpkin bread or pumpkin oats! Happy weekend pretty lady!
mmm…. I’m orange from all my pumpkin! 🙂 Whooops. Looks awesome girl! I need to make those bars for Luvy!
o hyes! luvy will love these. Add a little nut butter on top and it’s divine!
It must be super early – I kept reading Pumpkin SuperBOAT Bake. Regardless, it looks awesome!
haha it’s kinda like a boat of SUPER goodness, right?
i bought 2 cans of pumpkin this season and only used one!
haha maybe it’s a linz thing
I can’t seem to get enough pumpkin, it’s just such a great mix-in for everything. Yummy!! Both of these recipes sound yummy, even if they were inspired by a burned mouth. I hate when that happens! 🙂
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!
maybe pumpkin eating is the new tanning? LOL!
I love pumpkin with fruit – never thought about mango though. Actually… that would make really good balls!!!
totally brother from another mother recipe
Yummm those pumpkin bars sound delicious! I love pumpkin spice cookies! I went to a cooking club dinner, and one of the girls that came is a professional pastry chef! Obviously, her cookies were amazing 😉
um, ya, i would love her cookies too!
That looks yummy! How did you burn your mouth? I hate it when that happens 🙁
it was soup… i tasted it from the pot too soon–> my whole roof of my mouth burned. BRUTAL
My mouth hurts for your mouth! Hope it’s feeling better with all that pumpkin goodness! 🙂
I see nothing wrong with Pumpkin Palooza! But I hope you’re able to eat more foods this week… 😉
Pumpkin is always good no matter that time of year! Great recipes!
true that! 😉
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!
oh i must make that!
Those bars look fantastic. I have all the ingredients. I randomly buy pumpkin too. I have cans and cans of it stashed and I keep buying it LOL.
I am not tired of pumpkin AT ALL. Sorry about your mouth but glad you were able to create some yummy dishes!
Anything pumpkin is good in my mind, so I’m excited to try both of these recipes. And if pumpkin is on sale this time of year, I better get to stocking it up!
oh my gawd. that smoothie sounds awesome!
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 🙂
I don’t love pumpkin, but I DO love winter squash. YUM.
Smoothies, bread, etc….allthingsSQUASH!!
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!
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.
tee hee. I like to run words together for hashtag reasons. ALthough someone else thought it said super BOAT. Which could work, yes?
Mmmm pumpkin! I love pumpkin mostly in baked goods – muffins, bread, cookies, etc.
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…
oh my, can i come over for the coconut bread?
yes please. Drake & I love visitors 🙂
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!
you can easily use sweet potato. Let me know if you try it!
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!
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!
Pumpkin and mango… that actually sounds fantastic!! Thanks for sharing, I do believe we have a can of pumpkin hiding in our cupboard.
Like you, I don’t often use pumpkin in my baking or cooking. I have yet to by some this year. Recipe looks fabulous…as usual 🙂
I like pumpkin pudding with pumpkin and coconut cream…through in some eggs, and pumpkin spike and bake. That must have been SOME burned mouth. Yikes!
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
Thanks for posting the recipe! Looks easy peasy – I can’t wait to try it!
Both those recipes look great- I’m yet to try pumpkin in a smoothie though! Ha, the perks of being naturally tanned. No beta carotene glow.
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!!!!!!!
it was the soup! i tried it when it was way to hot. OUCH
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! 🙂
i was making soup and sampled it too early from the pot. OUCH! boiling in my mouth. yes, silly me.
That smoothie sounds awesome!!! It is so hot here right now all I want is smoothies!
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!!!
ohh i have total vegan protein, will that work? No other additions? how long do i bake?
I don’t see why Total Vegan Protein wouldn’t work 🙂
No other additions, just the powder, the pumpkin, the vanilla and powdered baking stevia! I bake it for about 30 to 45 minutes. It gets a little crust – but it’s still pretty moist. Soo good, I have eaten it for lunch for the past 3 days, LOL!
oh i’m on it sista!
YUM! I want that smoothie bowl! I hate when I burn my mouth like that. Hope you’re feeling better! I started using pumpkin puree to make a chocolate microwave cake for a while that was delicious! Can’t wait to try these recipe!
Sales and buy one get one always hook me. My favorite pumpkin thing would be bread for sure.
i just made some GF pumpkin cocoa bread! okay it’s cake, but still, it’s good! come over! p.s. how are the healthy bites working out?
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.
you know i love that! i adore that! thank you friend. xxoo
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.
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Oh no! I’m sorry. I’ve had several people make it and I make it a lot. Maybe it was too much pumpkin? What kind of oats did you use?
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. 🙂
haha yes, I’m the oldest blogger ALIVE! and my husband is brave.
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 ) 🙂
Wonderful! I baked this at altitude so the times might vary. It’s lightly sweet so all you need is a little butter, jam, or honey to serve. Keep me posted!
YUM! This bread looks absolutely amazing! So soft and moist I just have to try it soon!
Seriously LOVE this oatmeal bread!
Well, I for one am happy you’re back on the pumpkin train Lindsay because this bread looks fabulous! I wish pumpkin was more of a year round thing because I LOVE it!
I could eat pumpkin all year long, and you have such a knack for making healthy food look amazing!
I still have a pumpkin on my counter from September. Maybe I;ll finally get around to roasting it and making some of these delicious looking bread.
Oh and tell the Kiwi he’s banana shorts. 🙂
Im still all about some pumpkin bread and this one looks so amazing!
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!
I would love a piece right now! This looks amazing!
This looks like the perfect bread for breakfast or snacking! YUM!
There’s nothing quite like homemade bread. I’d love a loaf for Xmas. Hint hint jk. 🙂
I’m officially drooling…
Good! Mission accomplished 😉