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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Breakfast » Pumpkin Oat Bread

    Pumpkin Oat Bread

    By Min On November 16, 2017, Updated February 11, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    pumpkin oat bread - mjandhungryman
    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!

     
    Pumpkin Oat Bread - Baby Led Weaning

     
    Pumpkin Oat Bread - Baby Led Weaning

     
    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

     
    Pumpkin Oat Bread - Baby Led Weaning

     
    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 - Baby Led WeaningPumpkin Oat Bread - Baby Led Weaning

    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!
    5 from 16 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 1 loaf
    Author: Min | MJ and Hungryman

    Ingredients

    • 1 ½ cups old-fashioned oats
    • 1 cup unsweetened 100% pumpkin puree
    • ¾ cup dates See note
    • 2 eggs
    • ½ cup unsweetened almond milk
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 teaspoon pumpkin pie spice or just cinnamon
    • 1 teaspoon 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
    Course Dessert, Snack
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    « Salmon Quiche - Baby Led Weaning
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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Cynthia says

      January 23, 2022 at 5:54 pm

      Hi! Can I substitute the dates with another kind of natural sweetener, like banana? (If so, how much?)

      Reply
    2. ANNIE YEE says

      December 29, 2021 at 8:04 pm

      Hey, Min. I made it last night and tagged you in IG.
      I love this recipe. So delicious!
      Keep it up! Been following your other recipes as well. All turned out so well! Thank you!

      Reply
      • Min says

        January 02, 2022 at 3:36 pm

        aww thank you so much! I took a break from Instagram over the holidays so I missed it, but thanks for sharing!

        Reply
    3. Preethi Shetty says

      November 13, 2021 at 1:18 am

      Can i substitute to cows milk?

      Reply
      • Min says

        November 14, 2021 at 7:12 pm

        sure!

        Reply
    4. Andrea Jones says

      November 10, 2021 at 6:09 pm

      5 stars
      10 out of 10! I make this pumpkin bread all the time, all year round. My daughter loves it, as well as all the adults in my family. I’ve been making it for my daughter since she started solids. She’s 3 now and still loves it so much. Bonus that it is nut free, so I can send it to school with her.

      Reply
      • Min says

        November 10, 2021 at 7:52 pm

        aww! Yay!!! Thanks for sharing!!

        Reply
    5. Jasdeep Brah says

      September 19, 2021 at 7:35 pm

      Can this be made with flax eggs

      Reply
      • Min says

        October 20, 2021 at 9:08 pm

        I haven't tried but some people have told me that it turned out well!

        Reply

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    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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