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Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves (Video)

I loved these Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves even though I’m not a huge pumpkin fan. These little loaves of pumpkin bread are lower in sugar than most treats of this type and if you use all sweetener and skip the small amount of sugar they can be low-glycemic and South Beach Diet Phase Two. Use the Diet-Type Index to find more recipes like this one.

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Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves!

Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves found on KalynsKitchen.com.

(Once in a while I shine the spotlight on recipes that are a bit higher in carbs or more indulgent than my usual low-carb offerings; these are not always sweet, but they’re always something delicious that you might enjoy once in a while for a healthy treat!)Even though I do have my favorite pumpkin recipes, I’ve never been one of those pumpkin-obsessed food bloggers; you know the ones who start making pumpkin recipes in September and don’t quit until Christmas. But I absolutely loved these Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves!

In fact, when I tested the recipe with Kara, we each had one and then I sent the rest home with her because I knew they’d be too tempting if I had them at my house; then later that night I was wishing I’d kept more for myself. Kara called the next day to tell me her husband loved them as much as we did, but unfortunately the kids couldn’t get past the green seeds, so if you’re making these for adults and kids, you might want to use chocolate chips on some of them for the kids.

These Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves are definitely lower in sugar than most of the pumpkin treats you see on the web, and they have healthy ingredients like almond flour and ground oats besides the flour. But they do have a some brown sugar and maple syrup to go with the Stevia-in-the-Raw Granulated Sweetener I like so much for baked goods.

I actually thought the pumpkin mini-loaves could have been a tiny bit sweetener (although Kara and Tim thought they were fine) so in the recipe I’m giving the option to add one tablespoon more brown sugar if you’d like a slightly sweeter pumpkin bread. By the way, I am NOT an experienced baker so I probably won’t be able to answer any of those “What if I substituted this for that” kinds of questions, but if one of my ingredients doesn’t work for you I hope you’ll experiment with other ingredients and then come back and tell us if you find a winner!

Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves found on KalynsKitchen.com.

Mix almond flour, granulated Stevia, brown sugar, whole wheat pastry flour, ground oats, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. In a smaller bowl beat eggs and then mix in the pumpkin, buttermilk, melted coconut oil, vanilla, and maple syrup. Mix the wet ingredients into the dry ingredients until they’re well-combined.

Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves found on KalynsKitchen.com.

Spray the mini-loaf pan with non-stick spray. (I used coconut oil spray.) Divide the batter among the loaf wells and sprinkle the top of each loaf with pumpkin seeds. Bake at 400F/200C for about 30 minutes, or until a toothpick comes out clean.

Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves found on KalynsKitchen.com.

We ate then cut in half through the middle with a little butter spread on; hope you enjoy!

More Healthier Pumpkin Treats to Enjoy if You’re a Pumpkin Fan:

Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake ~ Kalyn’s Kitchen
Low-Carb and Gluten-Free Pumpkin Spice Seed Bars ~ All Day I Dream About Food
Low-Sugar and Whole Wheat Pumpkin Muffins with Pecans ~ Kalyn’s Kitchen
Flourless Pumpkin Almond Butter Bars with Dark Chocolate and Coconut ~ Ambitious Kitchen

Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves

These Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves are lower in sugar than most treats of this type.

Ingredients:

Dry Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup ground oatmeal (I used Bob’s Red Mill Extra Thick Rolled Oats and buzzed in the food processor.)
  • 1/2 cup almond flour (I wouldn’t recommend using coarser almond meal, but you could probably buzz it in a food processor if that’s what you have.)
  • 1/2 cup Stevia-in-the-Raw Granulated Sweetener (or other low-calorie sweetener of your choice)
  • 1/3 cup brown sugar, plus 1 tablespoon more if you’d like a slightly sweeter bread. (You can use more Stevia Granulated and less brown sugar for lower carbs if you prefer.)
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt

Wet Ingredients

  • 2 eggs, beaten well
  • 1 cup canned pumpkin (not pumpkin pie filling which has added sugar)
  • 1/2 cup buttermilk
  • 4 T melted coconut oil (or butter)
  • 2 T maple syrup
  • 2 tsp. vanilla

Topping

  • 1/4 cup unsalted Pepitas or sunflower seeds, or use partly chocolate chips if baking for kids

Directions:

  1. Preheat oven to 400F/200C.
  2. Spray loaf pan (or muffin tins) with non-stick spray. (I used coconut oil spray.)
  3. Grind oatmeal in the food processor (or a blender might work) to make ground oatmeal.
  4. In a large bowl, mix together the almond flour , Stevia-in-the-Raw Granulated Sweetener, brown sugar, whole wheat pastry flour, ground oats, pumpkin pie spice, baking powder, baking soda and salt.
  5. In a smaller bowl beat eggs until yolks and whites are well-combined; then mix in the pumpkin, buttermilk, melted coconut oil (or butter), vanilla, and maple syrup.
  6. Mix the wet ingredients into the dry ingredients until they’re completely mixed together.
  7. Divide the batter among the 8 sections of the loaf pan and top each mini-loaf with Pepitas (or other toppings of your choice.)
  8. Bake about 30 minutes, or until a toothpick inserted into the center of one loaf comes out completely clean.

Notes:

Equipment:
I used an Eight Loaf Mini Loaf Pan to make these mini-loaves. If you don’t have a pan like that I think you could use a regular muffin pan; the batter would make about 14 muffins. I haven’t tried that but I’m guessing the baking time would be slightly shorter.)

I used Bob’s Red Mill Extra Thick Rolled Oats and buzzed in the food processor.

I sent all the extras home with Kara and they were quickly devoured at her house, but I’m sure these will freeze well.

Recipe perfected by Kalyn with experimenting help from Jake and Kara. This recipe was inspired by Pumpkin Quinoa Muffins in the Bob’s Red Mill Baking Book.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I used almond flour, whole wheat pastry flour, ground oats, granulated Stevia, and coconut oil to make these Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves a healthier treat, but this is definitely a splurge if you’re following a Low-Carb eating plan. For the South Beach Diet they could be a special treat for phase two, or eat them more often for phase three.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves found on KalynsKitchen.com

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15 comments on “Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves (Video)”

  1. Pingback: Fall Food Favorites – Always More Pie

  2. Would this be 1 or 2 regular loaf pans?

  3. I do know you can replace Stevia with sugar and it won't make any difference in the recipe, but I don't have ideas for other suggestions, sorry.

  4. These look delicious, but…
    I don't have half of these weird ingredients, & wouldn't know how to go about converting it back to regular sugars & flours, so I guess I'mma have to miss out. :'(

  5. How perfect for Fall! Don't these look divine. And great that they can freeze so well too.

  6. Often I read to use cans of pureed pumpkin. Why don't you use fresh pumpkins and make your own puree. It isn't available right here ( I live in the netherlands) and don't know what there is in the puree. Is it only pumkin or are there more ingredients in it?

    • Hi Mien. Making your own pumpkin puree can certainly be done, but it's probably too labor-intensive for people who can easily buy it. I looked on the can and the only ingredient listed is "pumpkin" so I'm guessing you would just peel the pumpkin, roast and puree. Or even cook on top of the stove. The canned pumpkin is quite thick, so it's probably been cooked down to remove some of the liquid. You can probably find a recipe for making it if you google. Hope that helps!

  7. I'm not a huge pumpkin fan, either, but these look great to keep in the freezer for the occasional tea-time drop-in visitor!

  8. Love these little loaves, so cute! I have the same mini loaf tray, need to use it more often! These sound amazing.

  9. I would definitely have a problem resisting these also…but then again, you know I love all things pumpkin!

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