Pumpkin Oat Bread
This wholesome pumpkin oat bread combines smooth pumpkin purée, gluten-free oats, warm spices, and pure maple syrup in a naturally sweetened loaf. The batter is prepared entirely in a food processor, creating a tender, moist bread with minimal preparation.
Pin it to remember it!
Print Recipe
Ingredients
- 15 ounces pumpkin purée preferably plain canned pumpkin
- 1 teaspoon baking soda
- ⅓ cup pure maple syrup not pancake-flavored syrup
- ½ teaspoon vanilla extract
- 2 cups certified gluten-free old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 4 egg whites or 2 large whole eggs
- ½ teaspoon ground nutmeg freshly grated when available
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-by-5-inch loaf pan with parchment paper, leaving enough paper extending over the sides to serve as handles when removing the baked loaf.
- Place the pumpkin purée, rolled oats, egg whites, maple syrup, cinnamon, nutmeg, baking soda, and vanilla extract in a food processor.
- Process the mixture on high speed until the oats are finely broken down and the batter becomes smooth and evenly blended. Pause once during processing to scrape down the sides of the bowl, then continue blending until no visible lumps remain.
- Transfer the prepared batter to the lined loaf pan. Use a spatula to spread it evenly and level the surface.
- Bake for 30–35 minutes, beginning to test the loaf at the 30-minute mark. The bread is ready when a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and allow the bread to cool at room temperature for at least 1 hour.
- Use the parchment-paper overhang to lift the cooled loaf from the pan. Cut it into 10 evenly sized slices before serving.
Notes
Store leftover pumpkin oat bread in an airtight container in the refrigerator for up to 7 days to preserve its moisture and freshness.
For longer storage, freeze individual slices for up to 90 days.