This Oatmeal Pumpkin Bread makes a wholesome breakfast as well as delicious treat! It’s made with the mix of homemade oat flour and almond flour, pumpkin puree and naturally sweetened with coconut sugar and honey. Perfectly moist, tender and loaded with warming fall spices. Made gluten-free, dairy-free and refined sugar-free.
Pumpkin bread is one of those must make seasonal recipes. It tastes like fall and it’s just a classic! There’s so many pumpkin bread recipes out there, but this one is special. There’s many reasons you will love this recipe!
THE BEST HEALTHY OATMEAL PUMPKIN BREAD
First of all, this oatmeal pumpkin bread is made with healthier substitutions. Instead of regular flour, you will use the mix of oatmeal and almond flour. As you may know, oatmeal is my go-to baking flour. It’s the cheapest, healthiest and easiest flour you can make yourself. You can see all my recipes using oatmeal by clicking here.
HOMEMADE OAT FLOUR
There’s not really a recipe required to make oatmeal flour. What you need is a desired amount of old-fashioned oats and a high speed blender. Blend consistently on high for 1-2 minutes until fine and powdery. That’s it! I like to store my homemade flour in a big glass jar, so I have it on hand whenever it’s needed!
Instead of regular sugar, the whole thing is sweetened with a coconut sugar and lavender honey. I can promise you, even with all these changes you will end up with a perfectly sweet and moist pumpkin bread!
What’s more, you can enjoy a piece of this pumpkin loaf anytime of the day! Have it for breakfast, serve it up for dessert, or enjoy it as a snack.
HOMEMADE CASHEW FROSTING
To finish off the bread is topped with the luscious cashew frosting. You can totally skip it, but if you can – make it. It makes the whole thing look fancy and taste even more delicious! To make the cashew frosting, you will need to soak raw cashews in hot water for just about a hour. Then rinse and drain it and blend along with coconut milk, maple syrup, vanilla and pinch of pink salt.
If you’re going to make the recipe yourself, don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations!
1 1/4 cup oatmeal flour 1/2 cup almond flour 1/3 cup coconut sugar 2 eggs, room temperature 2 tbsp honey or maple syrup 1 cup organic pumpkin puree 1/4 cup + 2 tbsp melted coconut oil, room temperature 1 1/2 tsp pumpkin spice 1/4 tsp saigon cinnamon 1 tsp baking soda 1 tsp apple cider vinegar pinch of pink salt Cashew frosting: 1/2 cup raw cashews, soaked for about 1 hour in hot water or 8 hours in cold water 1/4 cup full fat coconut milk 1 tbsp maple syrup 1/8 tsp pure vanilla extract pinch of pink salt chopped almonds for garnish
Ingredients
Instructions
4 comments
Have you tried to make this vegan? I am wondering if it would come out the same way if I substituted the eggs for flax eggs. I love the look of your bread! Can’t wait to try it myself!! Thank you for sharing!
I haven’t tried to make it vegan myself. However, I’m pretty sure flax eggs will work!
This looks amazing… but could I use flax eggs? Or coconut yoghurt instead of coconut milk?
Anita, I’m glad you like it! I’m pretty sure flax eggs will work in this recipe. I haven’t tried it myself but that’s what I usually use for eggs substitute. For the cashew frosting I would stick to a full-fat coconut milk. 🙂