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.
Super delicious. I have various stomach and health issues. This fits the bill perfectly and was so tasty. Thank you.
Hi Linda, I’m so glad you found the recipe and loved it!
I haven’t tried it yet, but I’ll assume that we don’t use quick oats right?
Hi Jodie, since its pulsed in the blender, yes you can use quick oats
I followed the recipe exactly and it is delicious! All your recipes are wonderful. Thank you for sharing this with us.
Thanks so much Anna! I’m glad you enjoyed the recipe!
Worst thing I’ve ever tried to make. Waaay too dense, even after I adjusted the oats down to 2.5 cups and doubled the pumpkin puree. The icing was great; the bread was not. Probably needs more liquid and leavening.
HI Rob, I’m sorry the recipe didnt work for you
Well, it sounds like he didn’t actually use the recipe, so there’s that… 🤷♀️ I’m going to try it for a bonfire dinner with a dear friend this weekend.
Hey Shar, I hope you guys enjoy the bonfire and the pumpkin bread!
Doubling the pumpkin puree and then cutting the oats would seem to make it gummy or dense. Doesn’t make sense to do that.
Very good! Blend the oats into flour before adding the other ingredients. I will be making again.
Hi Elizabeth, I’m so glad you liked the bread… and thank you for coming back to share your feedback with us!
There is no flour in the recipe so how much did you add and did you decrease the amount of oats?
For me recipe was good, but I amended part of recipe, also, I would add half sugars next time.
Thank you for the feedback! I’m glad you loved the pumpkin bread!
Would almond flour work?