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This pumpkin oat bread is healthy, delicious and made 5 minutes in a blender. It’s the ideal fall breakfast or snack!
This easy pumpkin oat bread is the ultimate wholesome fall treat, coming together in just 5 minutes using a blender. By whipping rolled oats, pumpkin puree, Greek yogurt, maple syrup, eggs, and a blend of cinnamon and pumpkin pie spice right in the blender pitcher, you get a silky, seamless batter.
Not only is this recipe unbelievably simple, but it is also a delicious, healthy option perfect for crisp fall mornings or cozy afternoon snacks. Packed with whole grain oats, high quality protein, and fiber rich pumpkin, it yields a delightfully soft texture. No need for white flour.
To elevate it into a cozy fall masterpiece, finish the baked loaf with a luscious brown butter glaze. It’s made from powdered sugar, ground cinnamon, melted butter, and a splash of milk. This sweet spice icing adds a glossy contrast and an extra layer of decadence to every single bite.
If you like this recipe, you will also love my Pumpkin Cream Cheese Bread or my Easy Pumpkin Almond Flour Bread.
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Healthy Pumpkin Oatmeal Bread
Ingredients
- 3 cups (245 g) rolled oats
- 1 cup (245 g) pumpkin puree
- 1/4 cup (50 g) Greek yogurt
- 1/2 cup (160 g) maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp baking powder
Brown Butter Icing:
- 1/2 cup (60 g) powdered sugar
- 1/8 tsp cinnamon
- 3 tbs butter, melted
- 1 tbs milk
- 1/4 tsp vanilla extract
- pinch salt
Instructions
- Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a blender, pulse together the pumpkin puree, oats, maple syrup, eggs, yogurt, vanilla, cinnamon, pumpkin pie spice, salt, baking soda and baking powder until combined. Transfer mixture to the loaf pan and spread out evenly. Bake for 45-55 minutes or until toothpick comes out clean. Let it set in the pan for 10 minutes and then transfer to a wire rack to cool completely before icing.
Brown Butter Icing:
- Melt your butter in a small pot, on low, for 4-5 minutes – until it turns golden brown in color.
- In a small bowl, whisk together the powdered sugar, cinnamon, brown butter, milk, vanilla and salt until smooth. Spread icing on top of cooled loaf.
Notes
- Store leftovers in an airtight container on your counter for up to 4 days.
- I used canned pumpkin puree. Make sure you DO NOT USE canned pumpkin pie filling!
- You can use 2 3/4 cups of oat flour and mix everything into a large mixing bowl instead of using rolled oats in a blender.
- You can use honey instead of maple syrup.
- Nutritional Info includes the icing.
Could you use coconut yogurt instead of greek? Can we use canned pumpkin?
Hi Vicki, I used canned pumpkin here.
Coconut yogurt should work great here as well!