By Laurenda Marie Bennett

I know I’m not the only one that becomes absolutely pumpkin obsessed around the holidays.

Am I right?

There is just something about the season that makes me want to consume pumpkin in every single form.

There's nothing quite like all-natural pumpkin spice oat bread. (Photo: Laurenda Marie Bennett/

This pumpkin spiced oat bread recipe -- just like all the recipes I share -- is free of white flour, refined white sugar and vegetable oils. It's a clean version that’s JUST as tasty as its guilt-ridden counterpart.

And what's quite possibly the best part of this bread?

It's the smell of cinnamon, nutmeg, clove and ginger as it bakes to golden perfection.

My husband, Dan, wanted to encapsulate the aroma inside of a candle, but there is no candle that can touch the scent of warm spiced bread baking in the oven. No, not even you Mr. Yankee Candle.

Not only does pumpkin taste absolutely amazing, but it’s actually very nutritious, too! It is low in calories, it packs many anti-oxidant vitamins like A, C and E. It is also rich in B carotenes, cryptoxanthin and lutein along with minerals like copper, calcium, potassium and phosphorus.

A nutritional powerhouse AND it tastes great?! Sign me up!

There is plenty of that glorious pumpkin packed inside this pumpkin spiced oat bread.

So, eat up and don’t you feel guilty about it either.

Pumpkin Spiced Oat Bread

Recipe type: Bread
Prep time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hours, 20 minutes
Serves: Eight to 10 people

n barely more than an hour of prep and cooking, you can be taking this pumpkin spiced oat bread fresh from the oven. (Photo: Laurenda Marie Bennett/


  • 1½ cups flour
  • 1 cup unsweetened canned pumpkin puree
  • ½ cup conconut palm sugar
  • 6 tablespoons real butter (unsalted)
  • ⅓ cup coconut milk (from box)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • Instructions

  • Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch-by-5-inch loaf pan with cooking spray.
  • In a medium bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder. Set aside.
  • In a large bowl, beat the butter until creamy. Add the coconut palm sugar and beat for 4 minutes. Add the eggs, one at a time, mixing well after each addition. Then beat in the pumpkin puree, coconut milk and vanilla.
  • Mix the dry ingredients into the pumpkin mixture until well combined.
  • CPour the batter in an even layer in the prepared pan. Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. (Mine was perfect after 50 minutes.)
  • Let the loaf cool in the pan for at least 10 minutes. Then, turn out onto a rack.
  • Notes: Use certified gluten-free oats to make this recipe gluten free!

    Laurenda Marie Bennett authors the cooking blog Laurenda Marie and is a contributor on food and cooking for 100.5 The River You can follow Laurenda on Facebook, Twitter, Pinterest, Instagram and Google+.