Dessert Gluten-Free Instant Pot Recipes Uncategorized

Pumpkin Oat Bread in the Instant Pot or Oven

Pumpkin Oat Bread
118 Shares

Pumpkin Oat Bread in the Instant Pot or Oven

This flourless pumpkin oat bread is the perfect heart healthy, low sugar breakfast for a fall morning.  With just two easy steps to follow, it can be prepped in under five minutes. Then bake it as bread, muffins, or mini-muffins, or pour it in a pan and bake it in your Instant Pot! You’ll find instructions for all baking options in the recipe card below.

This bread is lightly sweetened. But you can easily bump up the sweetness by adding more sugar. However, we’ve found this to be the perfect level of sweetness for our family. Even our toddlers approve!

 

The Process

Pumpkin Oat Bread

Add all dry ingredients to blender.

 

Pumpkin Oat Bread

Add remaining ingredients. Close blender and blend until smooth.

 

Pour batter into greased 7-inch pan and spread until evenly distributed. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure. Once cook time is complete, quick-release pressure and remove pan from pot. Remove tin foil and allow bread to cool before removing from pan.
* See recipe card for oven instructions.

 

And this is the AMAZING Result…

Pumpkin Oat Bread

More Instant Pot breakfast recipes:

And as Always… Please Pin & Share the Love!

Banana Oat Bread

★ Did you make this Pumpkin Oat Bread ?

Please give it a star rating below! ★

Pumpkin Oat Bread

This lightly sweetened pumpkin oat bread is the perfect fall breakfast or snack. It's healthy, low sugar, and gluten-free! Make it in the Instant Pot, or in the oven.

Course Breakfast
Cuisine American
Keyword oat bread, pumpkin
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 16 slices
Calories 59 kcal
Author The Foodie Eats

Ingredients

  • 2 cups instant oatmeal
  • 1 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1/4 cup sugar
  • 1 1/4 cups pumpkin purée
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1/2 tsp vanilla extract

Instructions

  1. Add all dry ingredients to the blender, then add pumpkin, followed by all remaining wet ingredients on top. Blend until smooth and well combined.

To cook in Instant Pot:

  1. Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.
  2. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure.
  3. Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.

To bake in oven:

  1. Spray muffin, mini-muffin, or loaf pan with nonstick cooking spray. Distribute batter evenly into 24-count mini muffin tin, or 12-count standard muffin tin. Bake mini muffins for 9 minutes at 400 degrees F. If making standard muffins, bake at 400 degrees F for 15 minutes, or until a toothpick inserted in the center comes out clean. If baking in a loaf pan, bake for 30-35 minutes at 350 degrees F.

Recipe Notes

*Gluten-free when prepared with gluten-free oats.

Nutrition Facts
Pumpkin Oat Bread
Amount Per Serving
Calories 59
% Daily Value*
Cholesterol 20mg 7%
Sodium 93mg 4%
Potassium 76mg 2%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 6g
Protein 1g 2%
Vitamin A 60.2%
Vitamin C 1%
Calcium 1.7%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

118 Shares

You Might Also Like

5 Comments

  • Reply
    Donna Maas
    October 25, 2018 at 8:42 am

    The instructions calls for bananas but there are no bananas in the ingredients. How many do you use?

  • Reply
    Barb
    October 27, 2018 at 5:06 pm

    I buy giant containers of Quaker Oats from Sam’s Club. I believe they’re old fashioned oats. Will that work in this recipe? I’m not sure if they’re significantly different from instant oatmeal.

    • Reply
      Rachael
      October 27, 2018 at 8:35 pm

      Old fashioned should work, though the bread may not be quite as moist. You could add an additional two tablespoons of pumpkin if you find it’s not moist enough.

  • Reply
    Pumpkin Recipes | Instant Pot Resources
    October 28, 2018 at 8:07 pm

    […] Pumpkin Oat Bread […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.