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This healthy pumpkin oat bread is naturally sweetened with honey, and is made from simple ingredients like Greek yogurt and oatmeal. This bread is fluffy and moist and can easily be made gluten free.
Three claps for fall because IT IS HERE!!
I act like I’m super excited about it, which I am when it comes to the food and all the fall flavors, but man I am a summer loving girl for sure.
Give me shorts, tank tops, open toed shoes, beach towels, and the warm sun. The summertime weather always has made me happiest, and even though this summer was one of the hottest ones on record, I still loved every single minute of it!
So it’s safe to say that I’m not quite ready to trade in my summer clothes for fall clothes, because that means winter is close behind, and that doesn’t excite me…
Since I already have a healthy pumpkin bread recipe on my site, I knew I wanted to create one that was a little bit different but still provided that amazing pumpkin flavor.
I ran into the newly opened Sprouts market last weekend to pick up a can of pumpkin to make this bread with. Are you familiar with Sprouts market?
It’s an awesome new-to-Philadelphia super market with lots of stores all throughout the United States. They focus on the idea that healthy living is a journey and every meal you make is a choice. The produce is at the center of the market, is displayed for everyone to see, and everything comes at an amazing price.
I personally couldn’t get over the pineapples that were 88 cents! Everything is so reasonably priced and I can’t wait to make it my new favorite grocery store!
I love the addition of oats in baking because I know it makes the bread nuttier and a little but more chewy, and while baking with whole wheat flour is delicious, it calls for lots of moisture because that flour is very “thirsty”.
So if I’m forced to do fall…I want to be forced like this. With healthy pumpkin oat bread!
Healthy Pumpkin Oat Bread
This healthy pumpkin oat bread is naturally sweetened with honey, and has simple ingredients like from greek yogurt and oatmeal. This bread is fluffy and moist and can easily be made gluten free.
Ingredients
- 2 eggs
- 1/2 cup pumpkin puree (purchased at Sprouts)
- 1/2 cup plain greek yogurt
- 1/3 cup honey
- 1 tsp vanilla
- 3/4 cup quick oats
- 1 cup oat flour
- 1 tsp baking soda
- 1 teaspoon cinnamon
- 1/4 tsp nutmeg (or pumpkin pie spice)
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 3/4 cup chocolate chips
Instructions
- 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.
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ashley says
I make this weekly and figured it was time for a review. 10/10 recommend making this! We eat it for breakfast & dessert.
★★★★★
Erin says
Hi Ashley, I am so happy you love it!!
Margaret Hollendoner says
I loved this recipe, thank you Erin! I’m always looking for healthy baking that my two tween boys will love and this one was a big hit!! I doubled the recipe, and used a whole can of pumpkin (since I hate having leftover!) And put it in a bundt dish, and served it as pumpkin cake (not telling anyone it was healthy) and everyone thought it was full on unhealthy cake! I’m making it for a second time today. Thank you!
★★★★★
Erin says
Hi Margaret, I am so happy you and your family loved the bread!! Thanks for sharing! 🙂
alexis says
what if I don’t have quick oats? can I just use regular old fashioned oats?
Erin says
Hi Alexis, that should be fine! Let me know how it comes out!!
Kelly says
Really moist and delicious with a smear of almond butter on top!
★★★★★
Erin says
Hi Kelly, so glad you loved it and great idea!
Heather says
Sooooooo good! I used Siggi’s vanilla yogurt (it’s what I had on hand). My favorite pumpkin bread recipe by far. Thank you!
★★★★★
Erin says
Hi Heather, so happy you loved the bread and great idea!!
Colleen says
Really liked this! The pumpkin wasn’t too overpowering and it wasn’t super sweet which I liked. I’ll be making this again!
★★★★★
Erin says
Hi Colleen, so glad you loved it!!
Jackie says
I love this pumpkin bread! I have made it a few times over quarantine (especially in the fall season!!) and love it. Erin has a few pumpkin bread recipes on her page that are great but I love the use of oats as I always have them on hand. So yummy!
Erin says
Hi Jackie, so glad you loved it so much!!
Sarah says
I’ve tried so many different pumpkin bread recipes and I think this is my favorite! I will definitely be making this again.
★★★★★
Erin says
Hi Sarah, so glad you loved it!!
Joe Mondo says
I tried a variation on this and loved it. The less-than 2 cups of grain (oats and oat flour) seemed ridiculously inadequate. I kept adding, through two tries, and ended up with 1 cup oat flour, 3 cups quick oats.
That worked beautifully and I am very happy with the end result. Thank you!
★★★★
Erin says
Hi Joe, so happy you loved the bread and made it your own!!! Thanks for sharing! 🙂
Beka says
I omitted the greek yogurt and added 1/2 cup of pumpkin + 1tbsp coconut oil. Instead of honey I used 1/2 cup of coco sugar + another 1/2cup of pumpkin. I added walnuts as well. It turned out great! Thanks for the recipe, Erin!
Erin says
Hi Beka, thanks for sharing! So glad you liked it and made it your own!! 🙂
Maddie says
My all time favorite pumpkin bread recipe! Low sugar and so so tasty.
★★★★★
Erin says
Hi Maddie, so happy you loved it!
Niki says
Can I use frozen pumpkin puree that I thawed out or will it be too watery?
Erin says
Hi Niki, yes that should work! Let me know how your bread comes out!
Kathy says
I was looking to use up some pumpkin that I had roasted. Plus I had some oats….I follow Keto but was tired of almond and coconut flour. So I had all of your listed ingredients except for chocolate chips….I’m an expat in Croatia so I don’t always have access to USA ingredients. I added dried cranberries! I topped the loaf with salted pumpkin seeds! I’m liking it! I smeared the slice with cream cheese!
★★★★★
Erin says
Hi Kathy, thanks for sharing! I am so glad you enjoyed it and made it your own! 🙂
Sande says
I love this recipe! I added walnuts and it was fabulous!!! This will be my go to recipe for pumpkin bread. Thanks, Erin.
★★★★★
Erin says
Hi Sande, ah that sounds delicious! I am so happy you enjoyed it!
Ashley says
Love this pumpkin oat bread!! I made it with nonfat plain Greek yogurt because that’s all I had and it turned out great! Should this be stored in the fridge or on the counter? Thank you!
★★★★★
Erin says
Hi Ashley, thank you so much! You can leave on the counter for up to 48 hours, and then I would move it to the fridge! Enjoy!
Christa Kemp says
I love this recipe and will give it another try with the recommended oat flour rather than the coconut flour I used. It was all I had in the pantry and thought the coconut would be a delicious complement to the pumpkin. My loaf came out dry and crumbly. 🙁 Next go round I may use a little extra yogurt too. Have to say I’m new to this site and super glad I found it. I love the recipes and look forward to trying many of them.
★★★★
Erin says
Hi Christa, thank you so much for your kind words!! I’m sorry it didn’t come out well. Did you look up the oat flour to coconut flour ratio before baking? Let me know how it comes out next time you make it and thanks for being part of my community! 🙂
Brooke says
This was so yummy!
★★★★★
Erin says
Hi Brooke, I am so happy you love the bread!!
Lennie Gail says
I was searching Pinterest for a refined sugar free pumpkin oat bread and discovered this one. I have now made it at least 5 times. The first few times were as loafs and the last two as muffins. It’s so good! I love that it’s healthy and gluten free. I made my last batch without chocolate chips to cut out the sugar and it’s very good.
★★★★★
Erin says
Wow, love to hear that. Thank you for sharing!
Kat Grant says
Hello!
Wondering what size loaf pan ? Looks like a wonderful recipe! Can’t wait to try!
Thank you!
Erin says
I used an 8×4 loaf pan but any bread pan will work! Just watch it if its shallower so it doesn’t dry out.
Caroline L says
Hi Erin! Do you know what I can use in place of the Greek yogurt? I’m dairy free…more pumpkin perhaps?
Erin says
The fat from the yogurt is key for moisture, you can try more pumpkin but maybe also a little oil!
Ashlyn says
i omitted the greek yogurt (dairy free) and used 1 whole cup pumpkin and 1 tbsp of vegan butter and it turned out amazingly!!
★★★★★
Erin says
Hi Ashlyn, thank you so much for sharing! I am so glad you enjoyed it and made it your own!
Renee says
I used plain dairy free yogurt and it came out great!
Erin says
Thanks for sharing Renee!