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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Grain Free Toasted Coconut Carrot Cake Loaf
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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
Pumpkin Oat Breakfast Bread
- 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.
What if they are regular rolled oats instead of quick oats?
Just throw the regular oats in a blender or food processor for a few seconds to break them down a bit!
In general you can use slow oats anywhere quick oats are used if you let them soak in the wet ingredients for ~10 mins. No need to process them!
Can you substitute almond flour for regular flour and veg oil and reg sugar?
I haven’t tried that but it should work!
This really does sound wonderful…and easy!! Any suggestions to substitute the pumpkin though?
Mashed banana works!
Love this quick pumpkin bread! My almost 2 year old gobbled it right up! She did call it a cookie, but I was going to correct her. A great recipe to make and eat together!
This was delicious!! Can I freeze this?!
Yes you can!!
Made this for my 2 year old and my husband and I ended up eating half of it! We all looooved it! I made it into 10 muffins and cooked it for about 17 minutes and turned out great! Thanks for the recipe!
I am so glad!!
We are expecting our first baby at the end of July, and I’ve already made 3 loaves of this bread for our freezer! I have it sliced, and it thaws perfectly. I know it’s going to be a great breastfeeding snack or addition to my breakfast for those hectic mornings.
Ah that is a great idea!!
Hi! I bought almond flour just for this recipe. So good and my kids ate it! I’m planning to make more since I have more pumpkin.
I’m so glad!!
Looks so good! Thank you for sharing. Can’t wait to make this for a travel weekend for a healthy breakfast on the road.
This looks delicious! My little guy has an egg sensitivity. Do you think substituting unsweetened applesauce would work? If not, any suggestions?
Maybe a flax egg?
Just Incase you haven’t tried a product called “just egg” … I’ve tried every egg sub as we’re vegans and it’s the best and closest thing to real egg. Pricey but worth it… great for baking too.
I made this into muffins and sprinkled some pecan pieces on top. They are SO good!!! Thank you for sharing this recipe, it’s definitely a keeper!!
So glad you like it!
I’ve been making this bread on repeat! So yummy!
Delicious, got lots of compliments on this bread when I shared it with friends and my son loved it, too.
Sooo dang yummmyyy
I make this often for my toddler. I make these into mini muffins and bake for 12 minutes. I’ve substituted the egg with Bob’s egg replacement since daycare is egg free and it works well. Have also substituted applesauce for pumpkin when I haven’t had it on hand. Truly a staple in our household!
That egg replacer is great!!
This is so good! My 10 year old made this with small direction from me!
Can’t wait to make this! Is there something else I could use instead of sugar? Or do you think it would turn out if I left the sugar out? Thanks!
It would probably be fine texture-wise just not taste as good!
Look forward to making this! I cannot have sugar so I usually substitute maple syrup.
Using maple syrup should work fine, you might have to add more oats because the syrup adds more moisture then the coconut sugar.
This has the most amazing texture. Nobody could believe it doesn’t have flour in it. A new daily staple in our home. Can’t wait to try it with banana or apple. Thank you!
Such a perfect staple!
Delicious, quick and easy!
Made these as muffins (x 2!) on the traeger grill as per your Instagram post. So so so good. We all loved them, children and baby included. The only substitution I made was using maple sugar instead of coconut sugar. I definitely intend to make again very soon (next time in bread form). Thank you for such a simple, quick, and delicious recipe.
So glad you loved!
I made these into cookies and added chocolate chips. I just baked them for shorter amount of time. Came out so good!!!
What size loaf pan should I use for one batch? thanks!
A standard 8×4 loaf pan is perfect!
I have extra butternut squash from another recipe. Could I use that instead of pumpkin?
That should work!
I’ve made three loaves this weekend! We loved it so we made some to give away. On two of them, I added some pecans. My granddaughter is four months old so I’m learning from you what we can make her that’s healthy and yummy (I’ll leave the pecans out of hers ☺️) when she’s ready to eat.
Soo exciting! Enjoy the fun!
I love this recipe.. I tweaked it though- I added twice as much pumpkin and coconut sugar, and I also added a little nutmeg. I substituted melted butter for the coconut oil and used regular rolled oats, not quick cooking. The bread had an amazing texture and bite- I’ll be making this often!!
That sounds delicious!
This is my go-to recipe for quick breakfasts. Cool, slice, freeze individually. Thaw or microwave its perfect for when you are running out the door. And completely 100% delicious!
Yes, love it!
Can I use unsweetened applesauce instead of coconut oil?
Yes, it might turn out a little different but give it a shot.
Can i use avocado oil instead of coconut oil?
Do you think maple syrup would work in place of coconut sugar? Can’t wait to make this!
I am not sure because I haven’t tried it but if you do, let me know!
Can you add more pumpkin? If so how much and do I need to remove something else?
If you wanted to add more pumpkin I would take an egg away. To much pumpkin would make it too soggy, you could also add more oats.
This is delicious!! I made it for breakfasts this week and it’s perfect with some fruit. I will totally make it again!
That is great!
How long should I bake it i am making mini loaves? And should I adjust the temperature as well? Excited to try these out! Thank you!
No need to adjust the temp, but I would start with 12 min and check to make sure they are cooked.