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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
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 16 slices
Calories 59kcal
Author Gary White


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


  • 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.


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


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