White Chocolate Pumpkin Oat Bread (Gluten-Free)

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Feed your face . . . I mean soul . .  with this wholesome recipe for a fall season-inspired, no-fuss pumpkin quick bread.

Gluten Free Pumpkin Oat Bread with white chocolate chips

This autumn recipe for Pumpkin Oat Bread with White Chocolate Chips is all treat with just a few tricks tossed in to make it a touch healthier than the traditional pumpkin bread I grew up baking. Read on to get more deets and the updated recipe:

Gluten-free Pumpkin Oatmeal Bread with White chocolate chips is a delicious snack or breakfast -- freezes well too!

For example, in lieu of some of the sugar, I’ve used a Stevia blend and also reduced part of the oil with extra pumpkin puree for added moistness. Additionally, instead of using entirely a gluten-free baking mix, I swapped in oats for extra fiber and texture. Oh, and those white chocolate chips are a sweet splurge, but you could substitute nuts or dried fruit.   And, if for some reason this pumpkin bread recipe doesn’t float your boat, I have another gluten-free, paleo friendly Chocolate Chip Cranberry Pumpkin Bread that you should check out.

Pumpkin Oat White Chocolate Chip Quick Bread Recipe (Gluten Free) 

Updated 10/2017

  • 2 large eggs
  • 2 tbsp. milk of choice (dairy, soy, almond, etc)
  • 3/4 cup sugar baking replacement (I used Sugarless Sugar, see below)
  • 1/2 cup date or coconut sugar
  • 1 (15-oz) can pumpkin puree (about 1 ½ cups)
  • 1/3 cup oil of coconut oil
  • 2 tsp. pumpkin pie spice
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 1 cups all-purpose gluten-free baking blend
  • 1 cup gluten-free old fashioned oats (divided)
  • ¾ cup white chocolate chips
  1. Preheat oven to 350 F degrees.
  2. In large bowl, whisk together eggs and milk. Stir in oil, pumpkin puree, and sugars until well combined.
  3. Stir in pumpkin pie spice, salt and baking powder until well combined. Next, stir in flour and ¾ cup of oats. Gently fold in white chocolate chips.
  4. Lightly spray loaf pans with cooking spray. Pour batter into one large load pan or divide equally among three mini loaf pans.  Sprinkle tops of loaves with remaining ¼ cup oats.
  5. Bake in center of oven for approximately 60 – 70 minutes for large loaf and 35 – 40 minutes for mini loafs, or until toothpick inserted into the center pulls clean.
  6. Remove from oven and let cool completely on wire racks before removing and slicing. Bread may be stored in the freezer for up to 3 months.
  7. Makes one large loaf or three mini loaves.

Some of the pantry staples from Now Foods that I keep on hand for recipes like this!



I also want to share with you some of the ladies who responded to my #LoveYourAge shout out – they are rocking life and proving that age is just a number. I also remind you of the upcoming #R3Summit  (Refresh, Revive, Reinvent) being put on by Prevention magazine October 16 & 17th in Austin.

Do you eagerly await for the arrival of pumpkin flavored foods in the fall? What is your favorite pumpkin food? 

24 thoughts on “White Chocolate Pumpkin Oat Bread (Gluten-Free)

  1. GREAT STUFF today!!! LOVE Fit at any Age pictures….Inspiring Ladies!!!! I can not wait to try this pumpkin recipe-deliciousness!

    • Thanks Tess — hope you enjoy the recipe . . . this morning my kids are very happy I’m a food blogger because they’re eating it for breakfast!

    • I have a secret — I actually stock up on canned pumpkin in the fall so I can have the flavor year round!

    • Thanks Neil! My curiosity was also piqued by the free nutrition class you were taking — do you have to be an RD or is it open to layperson nutrition nerds?

    • the white chocolate kinda melted into the bread, I was bummed at first . . . until I tasted and it was TDF!

  2. WHITE CHOCOLATE?! PUMPKIN?! I gotta figure out how to do this…… Is there a dairy, sugar, soy, nut free white chocolate in this world? I think I found a recipe for making white chocolate. Man, I need to slave in my kitchen because this combo sounds absolutely EPIC!

  3. YUMMY! I love the added white chocolate chips…Since it has still been so hot in Houston, I’ve been making a lot of Pumpkin Smoothie and Pumpkin Greek Yogurt Bowls…Too hot yet for the other recipes! 😉

  4. Pingback: Boo-Yeah! Pumpkin Pecan Oat Pancake Recipe | thefitfork.com

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