Pumpkin Oat Breakfast Bread
on Jun 04, 2019, Updated May 14, 2024
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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!
Orange Clove Almond Flour Loaf Cake
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!
Pumpkin Oat Breakfast Bread
Ingredients
- 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
Instructions
- 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!
So glad!!
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.
Enjoy!! 🙂
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.