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.

A Quick Look

Recipe Name: Healthy Pumpkin Oat Bread
Ready In: 60 minutes
Serves: 12 slices (1 loaf)
Main Ingredients: eggs, pumpkin puree, plain greek yogurt, honey, vanilla, quick oats, oat flour, baking soda
Why You'll Love It: 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.

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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
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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 antoniak in the kitchen giving expert tips on how to make her recipes

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!

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Erin Antoniak