Healthy, gluten free, moist pumpkin oat bread made with oatmeal and no added sugar and oil! This is great for baby led weaning and kids lunchbox! This bread is moist and extra hearty, thanks to the oats. With its subtle hint of sweetness, the bread can be used as a vehicle for both sweet and savory toppings. Perfect for little hands!
Some topping suggestions include:
avocado egg salad, whole fat plain Greek yogurt w/chia seeds, almond butter + banana, roasted beets, mashed chickpeas w/curry powder, cream cheese + cucumber
You can also turn this into a sandwich! I like to slice in half lengthwise and then widthwise and add whatever ingredients you’d like inside.
Pumpkin Oat Bread
Healthy, gluten free, moist pumpkin oat bread made with oatmeal and no added sugar and oil! This is great for baby led weaning and kids lunchbox!
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Servings: 1 loaf
Ingredients
- 1 1/2 cups old-fashioned oats
- 1 cup unsweetened 100% pumpkin puree
- 3/4 cup dates See note
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice or just cinnamon
- 1 tsp vanilla extract
- Optional: 3 Tbs finely chopped nuts 1 Tbs ground flaxseeds, 1 Tbs chia seeds
Instructions
- Preheat oven to 350F. Grease a loaf pan. Throw in all the ingredients (minus optional) into the food processor or blender and blend until smooth. Stir in optional ingredients if using. Pour batter into pan. Bake for 30 min.
- Store in fridge (it will become even more moist) or freeze if not going to eat within 3-5 days. The baby likes it straight out of the fridge.
Notes
I used 6 pitted medjool dates. Soak for about 30 min. in warm water to help soften.
Nutrition
Calories: 43kcal | Protein: 1g | Sodium: 66mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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