My cookbook is here! 
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.
Thank you for stopping by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish. Now LOVE YOUR LIFE!
Healthy Pumpkin Oatmeal Bread
Ingredients
- 2¾ cups (225 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.
sounds yummy!
THanks Carolyn, I hope you try the recipe!!
I made two of these today (Thursday), and they came out great! I was thinking of saving one for a party on Sunday. Should I keep it on the counter until then? Or put in the fridge or freezer?
Hi Monica, definitely store in the fridge or freezer till then
This just about broke my blender. It was too thick to blend so I added more pumpkin and yogurt and used a hand mixer to try and salvage all the ingredients. It came out really heavy. The ratios must be off by quite a bit.
Hi Lori, I’m sorry the recipe didnt work for you
Looking forward to trying this! Is it feasible to use regular yogurt instead of Greek yogurt? Thanks
Hi Erin, yes you can sub in regular yogurt here – Enjoy!
I really enjoy your recipe and use them often, thank you
Hi Wilfred, I’m so glad! thank you for the kind message!
I don’t have a regular blender – is there another option?
Thanks
Would reducing the amount of maple syrup affect the integrity of the recipe other than making it less sweet? Want to make it for my diabetic husband.
Making your lazy spanakopita muffins today…lost count of how many times I’ve made these! Delicious!
If I use a muffin pan for this recipe how long would you suggest for cook time?
Hi Marianne, I would bake these 23-35 minutes in a regular size muffin tray!
I made this yesterday and I believe the pumpkin to oats ratio is off. My blender was smoking. When I added the full can of pumpkin it was much better. Similar recipes would call for 2 c of oats, not 3. It is a dense, flavorful bread!
The same happened to me. I ended up baking it as is and was so dense and heavy. I think the ratios may be off as well. More yogurt and or pumpkin, or less oats.
Hi Dana, I’m sorry the ratios didnt work for you. Sometimes the oats can be denser with certain brands. I have adjusted the oats by a bit since it seems to be a common issue here. I decreased to 2 3/4 cups instead of 3 cups. Thank you for your feedback.
Hi Cynthia, I’m glad you saved the bread! Made with oats, its definitey supposed to be a denser bread consistency though.
Thank you for your feedback!
can this be made in a muffin pan instead?
Hi Lisa, absolutely. For a regular 12 slot muffin tray, bake for 23-25 minutes
This looks yummy and I’d like to try it, but I only have 9″x13″ pan, so I need an adjusted recipe. Thanks though
Hi Arleen, bake for 30-35 minutes or until toothpick comes out clean in the center.
is there some alternative to using yogurt
Hi Lori, sour cream or whipped cottage cheese
Not sure what happened but I followed instructions and batter was very think. I thought it may bake ok but came out extremely dense. Seems as liquid ratio is off. The icing is delicious.
Hi Dans, I’m sorry this didnt work for you. However the batter is supposed to be dense since its made with oats. Make sure you are blending it enough or you can try reducing the oats sligntly.
looks amazing can’t wait to try it!!
Hi Christinem you are going to love this!
Love the YUM 🫶🏻
Same here Sheri!
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!
squeeze some of the water out of the canned pumpkin before using it, i found it to be slightly damping and heavy with the yogurt, or slowly add in a bit past the required amount of rolled oats to absorb some of the fluid.