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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!
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 loaf
Calories 43kcal

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