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.
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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: 59kcal
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

  • 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:

  • 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 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. 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, 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.

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