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.

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


  • 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


  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.