Pumpkin Oat Breakfast Bread
I made this Pumpkin Oat Breakfast Bread for Ruthie with what I had on hand a couple of weeks ago and holy moly she LOVED it! Making a breakfast bread and an egg bake at the beginning of the week has been savings my mornings lately. Now that we have cut out Ruthie’s morning bottle in preparation for her turning one, I need breakfast ready as soon as she is up. Having just a couple things ready makes a world of difference at 7 am. I just take out a piece of this bread and a piece of egg bake (which i’ll share a recipe for soon) and I cut them into little pieces, microwave for like 10 seconds, then she gobbles them up!
I love how easy this is to make, just throw everything in a bowl, into a loaf pan and bake. Then you have a nutritious breakfast or snack ready for any hungry person in the house. It is gluten free because I used oats and almond flour for the base, dairy free and refined sugar free. I hope you love this quick bread as much as our house does lately!!
Ruthie definitely ate almost 3 pieces right when I was finished shooting this… we had to take it away from her!!
Breakfast loafs, breads, bakes they are all delicious and we all need more in our lives!
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Nutrition for Pumpkin Oat Breakfast Bread
This bread is so hearty for breakfast. Did you know Oat Breakfast Breads are very high in protein, plus this recipes has 3 eggs in it! Oats also are high in fiber, which helps slow down the digestion of carbohydrate, help the guy stay healthy and lastly help with sustaining throughout the day as the fiber will keep you full! This bread also has pumpkin in it, which is very high in Vitamin A and Vitamin C, just like sweet potatoes! A nice addition is the fact that each slice is relatively low in calories! Check the nutrition facts label below!Print
- 1 cup quick oats
- 1 cup almond flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- 3 eggs
- ⅓ cup pumpkin
- 1 tsp vanilla
- ¼ cup coconut oil, melted
- ⅓ cup coconut sugar
Preheat oven to 350 degrees. Combine all ingredients in a bowl and then pour into a parchment paper lined loaf pan. Bake for 30-35 or until it doesn’t look soft at all on top.