This healthy quick bread with rolled oats is deliciously moist, and full of pumpkin flavor! Ready in just 45 minutes, it’s the perfect gluten-free breakfast or snack.
Healthy Pumpkin Bread
This is a staple recipe come fall and makes for a delightful holiday gift. This quick bread is made with the simplest ingredients and so flavorful and filling.
This is the perfect choice for QUICK wholesome breakfast fuel. Especially if the weather is fall-like and a bit chilly. When you need ALL of the morning energy, like I do! Plus, it also packs perfectly into a lunch box or backpack for afternoon snacking. Breakfast, snack, or dessert, you choose!
There’s plenty of ways to use canned pumpkin around here—rosemary pumpkin bread, pumpkin overnight oats, or pumpkin dessert dip!
Pumpkin Oat Bread Ingredients
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Gluten-free rolled oats – Rich in B Vitamins and soluble fiber.
- Gluten-free 1:1 flour – I like Bob’s Redmill.
- Maple syrup and/or raw sugar – Unrefined sugars have nutrients! Maple syrup is also a great.
- Canned pumpkin (pumpkin puree) – Fiber filled and rich in vitamin A.
- Eggs – Rich in Choline and protein.
- Cinnamon – Helps with digestion and obviously, FLAVOR! A soothing spice with anti-inflammatory properties.
- Unsulphured molasses – Molasses is another unrefined sugar that add a robust flavor as well as plant based iron.
How to Make Gluten-Free Pumpkin Oat Bread
Prep the Dry Ingredients
- Place your oats in a blender or coffee grinder and blend until a fine flour is formed.
- Place the oat flour and gluten free flour in a large bowl and whisk together. Then add the remaining dry ingredients; baking soda, and salt. Set aside.
Prep the Wet Ingredients
- In a small bowl, whisk together your egg and egg whites. And then gently whisk in milk.
Combine and Bake
- Combine the wet batter in with the dry ingredients. Fold in the pumpkin puree, molasses, vanilla, and vinegar. Gently stir until batter is well combined.
- Pour batter into a lined 8×11 bread pan. Sprinkle a few tablespoons of rolled oats and nuts/seed on top.
- Bake at 350°F on center rack for about 30 minutes. After 30 minutes, rotate pan, cover with foil, and bake and addition 10-15 minutes or until center of the bread comes out clean with a toothpick.
- Remove from oven and let cool OR drizzle sugar free vegan sweetened condensed milk on top and eat it hot out of the oven. My personal favorite. Just sayin.
Serving and Storage
I highly doubt that you will need to store this for long, but should the need arise, store it in an airtight container.
It’s okay to leave at room temperature, but it will last a few days longer in the fridge.
More of Our Favorite
Gluten-Free Pumpkin Recipes
Gluten-Free Pumpkin Oat Bread Recipe
- Total Time: 55 minutes
- Yield: 8–10 1x
- Diet: Gluten Free
Description
This healthy pumpkin bread is deliciously moist, and full of pumpkin flavor! Make this quick bread recipe in just 45 minutes, for a gluten free breakfast or snack! It’s dairy free, too!
Ingredients
- 1 cup (92 grams) gluten free rolled oats (extra for topping)
- ⅔ heaping cup gluten free all purpose flour (a 1:1 gluten free flour works best)
- 1 teaspoon baking soda
- ¼ teaspoon of Kosher salt
- 2 teaspoons cinnamon
- ½ cup raw sugar or brown sugar (granulated sugar free substitute may be used)
- 2 large eggs
- ¼ cup egg whites (2 -3 egg whites)
- ¼ cup non dairy milk of choice
- 1 cup pumpkin puree
- 1 Tablespoon molasses (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
Instructions
- Preheat oven to 350 F. Grease or line a bread pan. I used a smaller 8×4 so that the bread would rise higher. A 9×5 pan may also be used. See notes.
- Place your oats in a blender or coffee grinder and blend until a fine flour is formed. Pour into a large bowl.
- Next, add the gluten free flour, baking soda, and salt. Whisk/sift together until combined. Add the cinnamon and sugar. Mix again. Set aside.
- In a small bowl, whisk together your egg and egg whites. Add in the milk and mix again, gently.
- Combine the egg-milk batter in with the dry ingredients. Fold in the pumpkin puree, molasses, vanilla, and vinegar. Gently stir until batter is well combined.
- Pour batter into a parchment paper lined (or well oiled) bread pan. Sprinkle a few tablespoons of rolled oats and nuts/seed on top.
- Place in oven on center rack 350 F for about 30 minutes. After 30 minutes, rotate pan, cover with foil, and bake and addition 10-15 minutes or until center of the bread comes out clean with a toothpick.
- Remove from oven and let cool for 15 minutes. Remove from pan and slice to serve. Or keep in fridge until ready to serve. Wrap in foil and keep in fridge or freezer.
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.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: bread/breakfast
- Method: oven
- Cuisine: bread/breakfast
Nutrition
- Serving Size: 1 slice
- Calories: 157
- Sugar: 12.2 g
- Sodium: 208.3 mg
- Fat: 1.2 g
- Saturated Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2.5 g
- Protein: 4.4 g
- Cholesterol: 41.3 mg
I loved it! So easy to make and so delish!
Yaay! Glad you loved it!
There is so much to love about this bread! Absolutely delicious and really easy to make. The whole family enjoyed it!
This is SO delicious! I used 3 egg whites and it came out perfectly!
So glad you enjoyed it! Thanks, Lauren!
I’m officially drooling…
Good! Mission accomplished 😉
There’s nothing quite like homemade bread. I’d love a loaf for Xmas. Hint hint jk. 🙂
This looks like the perfect bread for breakfast or snacking! YUM!
I would love a piece right now! This looks 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!
Im still all about some pumpkin bread and this one looks so 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. 🙂
I could eat pumpkin all year long, and you have such a knack for making healthy food look amazing!
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!
Seriously LOVE this oatmeal bread!
YUM! This bread looks absolutely amazing! So soft and moist I just have to try it soon!
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!
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.
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?
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
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?
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!
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!
That smoothie sounds awesome!!! It is so hot here right now all I want is smoothies!
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.
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
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.
Thanks for posting the recipe! Looks easy peasy – I can’t wait to try it!
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
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!
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 🙂
Pumpkin and mango… that actually sounds fantastic!! Thanks for sharing, I do believe we have a can of pumpkin hiding in our cupboard.
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!
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!
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!
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 🙂
Mmmm pumpkin! I love pumpkin mostly in baked goods – muffins, bread, cookies, etc.
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?
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!
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 🙂
oh my gawd. that smoothie sounds awesome!
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!
I am not tired of pumpkin AT ALL. Sorry about your mouth but glad you were able to create some yummy dishes!
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.
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!
Pumpkin is always good no matter that time of year! Great recipes!
true that! 😉
I see nothing wrong with Pumpkin Palooza! But I hope you’re able to eat more foods this week… 😉
My mouth hurts for your mouth! Hope it’s feeling better with all that pumpkin goodness! 🙂
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
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!
I love pumpkin with fruit – never thought about mango though. Actually… that would make really good balls!!!
totally brother from another mother recipe
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 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! 🙂
i bought 2 cans of pumpkin this season and only used one!
haha maybe it’s a linz thing
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?
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!
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!
Pumpkin love! The Superoat Bake looks amazing!