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.
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!
Yay!
Delicious, got lots of compliments on this bread when I shared it with friends and my son loved it, too.
That’s great!
Sooo dang yummmyyy
Great!!
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!
Amazing!
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!
That’s great!!
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!