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Healthy Pumpkin Spice Oat Bread

Healthy Pumpkin Spice Oat Bread

Easy Edible Holiday Gifts

This recipe makes four delicious and healthy mini loaves, which are perfect for sharing or freezing during the holidays. This is an easy, gluten-free, crowd pleaser—serve with a holiday brunch, gift to a teacher or neighbor, or slice and enjoy with coffee or chai tea for a morning snack.

Watch the Recipe Reel to see how to make and wrap Pumpkin Bread. 

Elyse’s Pumpkin Spice Oat Bread has half the sugar of typical pumpkin bread recipes and is free of refined flours. Simply grind gluten-free rolled oats in a blender or food processor to get fresh oat flour. Oats are heart-healthy and high in beta-glucan and fiber to help balance blood sugar levels and keep us energized and satiated. Pumpkin is packed with vitamins and minerals and is especially high in vitamin A and antioxidants. Add some chocolate chips and even picky kids will love this recipe.

Check out our complete list of recipes for festive edible gifts

Recipe: Pumpkin Spice Oat Bread

  • 1 ¼ cups oat flour (gluten-free if sensitive)
  • 1 cup rolled oats (gluten-free if sensitive)
  • 1 cup almond meal or almond flour
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 3 eggs
  • 1 can (15-ounce) pumpkin puree, unsweetened
  • ½ cup (1 stick) butter, softened (or 1/3 cup virgin coconut oil)
  • ½ cup coconut sugar (or cane sugar)
  • ½ cup chopped walnuts or chocolate chips, optional 

Position a rack in the center of the oven. Preheat the oven to 350°F. Butter or oil the mini loaf pans.

In a medium bowl, combine the oat flour, oats, almond flour, pumpkin pie spice, ginger, baking powder, baking soda, and salt.

In a large bowl, combine the eggs, pumpkin, butter (or coconut oil) and sugar. Use a hand mixer with beaters attached and blend until the butter (or oil) is fully incorporated. (If the butter sticks to the beaters, stop mixing and scrape down with a rubber spatula.)

Pour the dry ingredients over the wet ingredients and use a rubber spatula to combine. Add the walnuts or chocolate chips (if using) and stir to combine.

Pour the batter into the prepared loaf pans and shake the pan to spread the batter evenly. Decorate the tops with a few more chocolate chips, if desired. Bake until the top and edges are deep golden-brown and the bread is firm to the touch, 35 minutes for the mini loaf.  

Allow bread to cool before transferring to a wire rack to cool completely.

Store the bread, covered, at room temperature for up to 3 days or in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.


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