My Healthy Pumpkin Oat Bread is a moist, fluffy loaf made with oat flour, quick oats, Greek yogurt, and pumpkin puree, naturally sweetened with honey and studded with chocolate chips. It's the kind of cozy fall bake I make on repeat all season, right alongside my healthy pumpkin bread and pumpkin baked oatmeal.
Jump to:
- Easy Healthy Pumpkin Oat Bread
- Why You’ll Love This Recipe
- Ingredients Needed To Make This Healthy Pumpkin Oat Bread
- Variations & Substitutions
- How to Make Healthy Pumpkin Oat Bread
- Erin's Expert Tips
- Frequently Asked Questions
- Storing Leftovers
- If you liked this recipe, you'll want to try these…
- Healthy Pumpkin Oat Bread
Easy Healthy Pumpkin Oat Bread
I look forward to fall treats that feel cozy but don't leave me in a sugar crash, and this pumpkin oat bread has become one of my go-tos for exactly that reason. It's made with oat flour and quick oats instead of all-purpose flour, Greek yogurt instead of oil, and just ⅓ cup of honey for sweetness. Everything mixes up in two bowls with no mixer needed!
The Greek yogurt is the secret to that super moist, fluffy texture, and the oats give it a hearty, wholesome bite. It's perfect for breakfast with a smear of almond butter, as an afternoon snack with a latte, or warmed up for a cozy dessert. If you love pumpkin baking as much as I do, you'll also want to try my healthy pumpkin muffins.
This loaf also slices and freezes beautifully, so it's great for meal prep breakfasts. And if you need more healthy fall bakes like this one, you're going to LOVE my Pumpkin Zucchini Bread or my Healthy Apple Cinnamon Bread!
Why You’ll Love This Recipe
- Naturally sweetened. Just ⅓ cup of honey sweetens the whole loaf; no refined sugar needed.
- Moist and fluffy. Greek yogurt keeps it soft and tender without any oil or butter.
- Made with oats. Oat flour and quick oats give it a hearty, wholesome texture.
- Easy to make gluten-free. Just use certified gluten-free oats and oat flour.
- No mixer needed. Everything comes together in two bowls with a whisk and a spatula.
- Great for meal prep. It freezes beautifully, so you can grab a slice anytime.
Ingredients Needed To Make This Healthy Pumpkin Oat Bread
Here's a little bit about everything that goes into this pumpkin oat bread:
- Eggs: Bind the batter and help the bread rise.
- Pumpkin puree: Adds moisture, color, and that classic fall flavor. Use pure pumpkin puree, not pumpkin pie filling.
- Plain Greek yogurt: The secret to a moist, fluffy crumb, plus a little extra protein.
- Honey: Naturally sweetens the loaf. Maple syrup works too.
- Vanilla: Rounds out the warm, cozy flavor.
- Quick oats: Give the bread a hearty texture and a little chew.
- Oat flour: Replaces all-purpose flour. You can buy it or blend old-fashioned oats until fine.
- Baking soda: Helps the bread rise and stay fluffy.
- Spices: Cinnamon, nutmeg, or pumpkin pie spice, and ground ginger for that classic pumpkin spice flavor.
- Salt: Balances the sweetness.
- Chocolate chips: Totally optional, but so good! Save a few to sprinkle on top.
Variations & Substitutions
This pumpkin oat bread is super versatile! Here are some easy swaps:
- Mix-ins: Swap the chocolate chips for chopped walnuts, pecans, or dried cranberries.
- Sweetener: Use maple syrup in place of honey.
- Dairy-free: Use a thick dairy-free yogurt, like coconut yogurt, and dairy-free chocolate chips.
- Gluten-free: Use certified gluten-free quick oats and gluten-free oat flour.
- Muffins: Divide the batter into a lined muffin tin and bake for about 18-22 minutes.
How to Make Healthy Pumpkin Oat Bread
Start by preheating your oven to 350°F and lining a loaf pan with parchment paper. Whisk the eggs in a bowl, then stir in the pumpkin puree, Greek yogurt, honey, and vanilla until smooth. In a separate bowl, mix the quick oats, oat flour, baking soda, spices, and salt.
Add the dry ingredients to the wet and stir just until combined, then fold in the chocolate chips, saving a few for the top. Pour the batter into your pan and bake until a toothpick comes out clean. Let it cool before slicing so it holds together nicely.
- Step 1: Preheat the oven to 350°F and line a loaf pan with parchment paper or spray with nonstick spray. In a small bowl, whisk the eggs. Add the pumpkin, Greek yogurt, honey, and vanilla, and stir until combined. In a large bowl, mix the oats, oat flour, baking soda, spices, and salt.
- Step 2: Add the dry ingredients to the wet mixture and stir until combined. Fold in the chocolate chips, reserving some for the top. Pour into the loaf pan, top with the remaining chocolate chips, and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil if the top browns too quickly.
Erin's Expert Tips
Start checking at 35 minutes. Ovens vary, so insert a toothpick in the center early. It should come out clean.
Use pumpkin puree, not pie filling. Pie filling has added sugar and spices that will throw off the balance of the recipe.
Tent with foil if needed. If the top is browning faster than the inside is cooking, loosely cover it with foil for the rest of the bake.
Don't overmix. Stir just until the flour disappears for the fluffiest texture.
Let it cool before slicing. Oat flour breads are delicate when warm, so give it at least 20 minutes in the pan.
Frequently Asked Questions
Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yes! This loaf is made with oat flour, Greek yogurt, and just ⅓ cup of honey, so each slice is about 165 calories with 4 grams of protein.
It can be! Oats are naturally gluten-free, but they're often processed alongside wheat, so use certified gluten-free quick oats and gluten-free oat flour.
Yes, but the bread will be a bit chewier. For a softer texture, pulse old-fashioned oats in a blender a few times before adding them.
Absolutely. Blend old-fashioned or quick oats in a high-speed blender until they turn into a fine powder.
Yes! Divide the batter into a lined muffin tin and bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean.
Storing Leftovers
Store cooled pumpkin oat bread in an airtight container in the fridge for up to 5 days, or at room temperature for 1-2 days. To freeze, wrap individual slices in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. Thaw on the counter or warm a slice in the microwave for 15-20 seconds.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
If you liked this recipe, you'll want to try these…
Healthy Pumpkin Oat Bread
Ingredients
Method
- Preheat oven to 350F and prepare loaf pan with parchment paper or nonstick spray.
- In a small bowl, whisk eggs.
- Add pumpkin, greek yogurt, honey and vanilla and stir till combined.
- In a large bowl, mix together oats, oat flour, baking soda, spices, and salt.
- Add dry ingredients to wet and stir till combined. Stir in chocolate, saving a few chips for the top.
- Bake in oven for 45-50 minutes or until toothpick comes out clean. May need to cover with aluminum foil to prevent top from browning.
Nutrition
Notes
- Start Checking at 35 Minutes: Every oven runs a little differently, so start testing for doneness earlier than you think you need to. Insert a toothpick in the center — it should come out clean.
- Use Pumpkin Puree, Not Pumpkin Pie Filling: They look almost identical on the shelf, but pie filling has added sugar and spices already mixed in, which will throw off the balance of the recipe. Double-check the label before you crack open that can!
- Tent with Foil If Needed: If the top of the loaf is browning faster than the inside is cooking through, loosely lay a piece of aluminum foil over the top for the last stretch of baking. This slows down the browning without affecting how the inside bakes.
Tried this recipe?
Let us know how it was!Recipe by Erin Morrissey and Photos by The Mindful Hapa
Teresa Duncan says
I’ve made your pumpkin muffins! However I didn’t not add the chocolate chips, but I made a glaze using confectioners sugar, plain yogurt and water and cinnamon. These are a hit!! I will certainly make again. But today I’m going to make your Healthy Pumpkin loaf for I’ve been looking for a recipe with yogurt in the mix. We can’t wait to try this one!!
Thank you for such delicious healthy recipes!!
Erin says
Hi Teresa, so happy you loved them and made them your own! 🙂
Erin N says
Delicious and a great breakfast! 🙂
Erin says
Hi Erin, so glad you enjoyed it! 🙂
HB says
I used almond flour instead of oat flour, equal ratios, and it came out great!
My oven cooks fast and this was done at 42 mins!
Erin says
Hi, so happy you loved it and made it your own! 🙂
monique says
how does adding vanilla greek yogurt change the consistency?
Dee says
This recipe is super easy to make and I usually have these ingredients on hand except for chocolate chips, which I leave out. It’s fine without them! If a little too plain for your taste, you can sprinkle a bit of sugar and cinnamon on top of the loaf, and that will fix it.
Erin says
Hi Dee, so happy you like the bread and great ideas!!
Gail T ONeil says
I've made this twice now (today a double batch). It is very easy and forgiving if your ingredient list is lacking something.
Very yummy. I've added nuts and seeds and kept the honey at a minimum. I even used pumpkin pie mix cuz that's what I had. Yum yum yum.
Erin says
Hi Gail, so happy you liked it and made it your own!!
Diana says
My family loves this! Great easy recipe. Thank you for sharing ♥️
Erin says
Hi Diana, so happy it is such a hit!! 🙂
Diana Ballard says
This is delicious! No refined sugar. Made 2 loaves. Will definitely make it again. Thanks for sharing♥️
Erin says
Hi Diana, so happy you love it so much!!
Carolyn says
I have made this a half-dozen times. Always a hit! I admit I've dabbled with it in different ways by using old-fashioned oats (makes the bread deliciously chewy), using flavored yogurt (vanilla or coconut) and adding cream cheese frosting. Tomorrow I'm going to substitute the eggs with applesauce for my vegan friend. Hope it works!
Erin says
Hi Carolyn, so happy you loved it and make it your own!!
Nicole says
First time making it! I had vanilla Greek yogurt on hand and it was delicious 🧡🧡🧡 cannot wait to make this again!
Erin says
Hi Nicole, so glad you loved it so much and made it your own! 🙂
Rachel Rose says
Carolyn did you blend the oats at all or just use whole oats instead of flour?
Ashley says
I love this loaf and make it almost every week in the fall! I've noticed that 45 min is way too long of a bake for us. At first I thought it was my oven, but we moved recently and I've run into the same thing at our new house. 35-38 min seems to be the sweet spot or the loaf comes out over-baked. I don't run into this with any of the other recipes, so just thought I would share 🙂
Erin says
Hi Ashley, so glad you loved it and makes sense! Every oven is different so glad you found what works for yours!!
Carolyn says
I agree. I set the timer for 30, and watch it closely from there.
Michelle says
This was delicious! Substituted maple syrup for the honey. I also increased the spices significantly. I did 1 tbls of cinnamon and 1 tsp of ginger and nutmeg. Recipes never have enough cinnamon for me! I did not add chocolate chips.
Erin says
Hi Michelle, so glad you enjoyed it and made it your own! 🙂
Marion says
Hi! Do you think the quick oats could be omitted from the batter?
Erin says
Hi Marion, hmm they could but I haven't tried it like that yet and might be a little too wet without them. I might add a little more oat flour depending on the consistency. Feel free to give it a try and let me know how it comes out!
Laura says
Really liked this recipe with oats. The oat flour I had also had rice and garbanza flour. Made a few modifications to reduce sugar, increase eggs, add flaxmeal, and more fresh grated ginger and nutmeg. Liked the raisins in mine. Had to make another loaf when done with first to share with others.
Erin says
Hi Laura, so glad you loved it so much and made it your own!! 🙂
Debbie Bancer says
I used 1/2 cup more of oat flour, omitted the oats and added 1/2 tsp baking powder and it was way less dense! Light and fluffy . I also used maple syrup instead of honey ..
Erin says
Hi Debbie, so happy you liked it and made it your own!!