Pumpkin Oat Bread

oatmeal pumpkin bread

I’ve been working on making a healthy and flavorful pumpkin bread for Oliver (who loves pumpkin bread like you wouldn’t believe). This recipe was a hit with him. I used a fine-grain oat flour for this recipe. A whole-wheat pastry flour or all-purpose flour would work just as nice. This bread is lightly sweetened with honey, fragrant with Fall spices and moist from pumpkin puree. The perfect mid-day snack.

ollie eating pumpkin bread

Yes, those are tears in his eyes.  His nap was cut short, and as any mother knows, does not make for a happy toddler. This pumpkin bread came to the rescue. 😉

Oatmeal Pumpkin Bread Recipe – you can make your own oat flour by putting oatmeal into a food processor until it’s a fine powder. Whole-wheat pastry flour can be used in this recipe in replacement of the oat flour, or all-purpose flour.


1 cup oat flour

1/2 cup all-purpose flour

2 eggs

1/2 cup coconut oil, warmed to a liquid, if solid

1/2 cup honey

1/2 teaspoon pure vanilla extract

1 cup organic pumpkin puree, canned or homemade

2 teaspoons ground pumpkin spice blend

1 teaspoon ground cinnamon

1 teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

2 tablespoons of old fashioned rolled oats, for topping



Preheat oven to 350 degrees Fahrenheit.

In a  medium bowl, mix all of your wet ingredients: eggs, coconut oil, vanilla extract, honey and pumpkin puree. Set aside.

In a separate larger bowl, mix dry ingredients: spices, salt, flour, salt, baking soda and baking powder.

Slowly fold in the wet ingredients into the dry ingredients until fully incorporated (but do not over mix).

Pour batter into a greased bread pan and lightly sprinkle the top with rolled oats. Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.

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