Pumpkin Oat Bread

Happy Friday!!!

I’m excited to share my Pumpkin Oat Bread’ recipe for all eager to do some baking this weekend! This recipe makes for a healthy, delicious, filling & energizing breakfast or snack. And I can’t forget to mention the yummy smell đŸ™‚

First, don’t forget to follow my Instagram @thekellydiet for more recipes that are not on the blog. Like my ‘Chunky Apple Guacamole!’ 


Let’s get baking!

Pumpkin Oat Bread

  • Servings: one loaf
  • Difficulty: easy
  • Print




  • 2 c rolled oats (gluten free if needed)
  • 1/2 c garbanzo bean flour
  • 1 1/4 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • pinch of pink himalayan salt
  • 1 flax egg (1 T flax + 2 T water)
  • 2 T melted coconut oil
  • 1/4 c raw, local honey or pure maple syrup
  • 3/4 c pure pumpkin puree
  • handful peanut butter chips or dried cranberries


  1. Preheat your oven to 350F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Prepare flax egg by mixing the flax with water in a small bowl. Set aside.
  3. Add all of your dry ingredients to a large mixing bowl & whisk.
  4. Add all of your wet ingredients to a medium size bowl, including your flax egg, & whisk until combined.
  5. Pour wet into dry & mix until combined.
  6. Fold in peanut butter chips or cranberries.
  7. Pour batter into your loaf pan. Bake for 30 minutes. Enjoy

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

What other fun activities will you do this weekend?!


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