Healthy Pumpkin Oatmeal Bread
This pumpkin oat bread is healthy, delicious and made 5 minutes in a blender. It's the ideal fall breakfast or snack!
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 8x4 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
You may also like this Healthier Pumpkin Banana Bread
- Store leftovers in an airtight container on your counter for up to 4 days.
- 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.
Calories: 216kcal, Carbohydrates: 36g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 42mg, Sodium: 208mg, Potassium: 198mg, Fiber: 3g, Sugar: 17g, Vitamin A: 3968IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 2mg
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