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    Home » Instant Pot

    Pumpkin Oat Bread in the Instant Pot or Oven

    Published October 25, 2018. Last modified September 24, 2020 By Gary White

    585 shares
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    Banana Oat Bread

    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. Make it in the Instant Pot or in the oven.

    Pumpkin Oat Bread

    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 ½ 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:

    • Banana Oat Bread in the Instant Pot
    • Instant Pot Banana Bread with Peanut Butter and Chocolate
    • Instant Pot Frittata with Sausage, Mushrooms and Feta
    • Instant Pot Pumpkin Bread Made from Scratch

     

    ★ Did you make this Pumpkin Oat Bread ? Please give it a star rating below! ★

    Pumpkin Oat Bread

    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.
    4.50 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 16 slices
    Calories: 59kcal
    Author: Gary White

    Ingredients

    • 2 cups instant oatmeal gluten-free
    • 1 tsp. baking soda
    • 1 tsp. pumpkin pie spice
    • ⅓ cup sugar
    • 1 ¼ cups pumpkin purée
    • ¼ cup maple syrup
    • 2 large eggs
    • ½ teaspoon vanilla extract

    Instructions

    • Place oats in blender. Blend for 20 seconds until fine.
    • Add remaining dry ingredients to the blender, then add pumpkin, followed by all remaining wet ingredients. Blend until smooth and well combined.

    To cook in Instant Pot:

    • Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.
    • Add a 3-inch trivet to pot, along with 1 ½ 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. Remove pan, uncover, and allow to cool for 10 minutes before serving.

    To bake in oven:

    • Spray muffin, mini muffin, or loaf pan with nonstick cooking spray. Distribute batter evenly into 24-count mini muffin tin, 12-count standard muffin tin or loaf pan.
    • Bake for at following time and temperature:
      Muffins: 400 degrees F for 15 minutes.
      Mini muffins: 400 degrees F for 9 minutes.
      Loaf Pan: 350 degrees F bake for 30-35 minutes.

    Notes

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

    Nutrition

    Calories: 59kcal | Carbohydrates: 11g | Protein: 1g | Cholesterol: 20mg | Sodium: 93mg | Potassium: 76mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3010IU | Vitamin C: 0.8mg | Calcium: 17mg | Iron: 0.6mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

     

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. 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
      • Rachael

        October 25, 2018 at 9:19 am

        Thanks for pointing out that mistake! There are no bananas in this recipe, just pumpkin. We've fixed that error. It was a crossover from this similar recipe that does have bananas: https://thefoodieeats.com/banana-oat-bread/

        Reply
    2. 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
    3. Elcee

      December 15, 2019 at 2:38 pm

      4 stars
      I like the flavor and the amount of sweetness however the texture was gummy. If I make it again I'll try a cook time of 70 minutes instead of 60. Just curios if the knife test should be used when cooked in the instant pot?

      Reply

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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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