Oatmeal-Peanut Butter-Pumpkin Bread

This pumpkin bread is a great way to increase your intake of whole grains. It incorporates whole wheat flour and rolled oats. The protein in this recipe has also be increased by adding walnuts, peanut butter, and a high protein/low carb milk. This recipe makes a great breakfast or midday snack. Enjoy!

Servings: 10
Serving size: 1 slice


Dry Ingredients

  • 5 c. whole wheat flour
  • ½ c. rolled oats
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ¼ c. Truvia baking blend
  • ¼ c. chopped walnuts

Wet Ingredients

  • ¼ c. crunchy peanut butter
  • 1 c. pumpkin puree
  • 1 c. low carb milk (Brand used for this recipe: Kroger CARBmaster Milk)
  • 2 eggs


  1. Preheat oven to 350 degrees
  2. Combine dry ingredients in a medium mixing bowl
  3. Combine wet ingredients in a small mixing bowl
  4. Add wet ingredients to dry ingredients
  5. Using a fork (or electric mixer), stir all ingredients together until well combined
  6. Stir in chopped walnuts
  7. Spray bread pan (9” x 5”) with baking spray
  8. Pour bread batter into bread pan
  9. Use a rubber spatula to evenly spread bread batter in bread pan
  10. Bake bread at 350 degrees for approximately 50 minutes

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Nutrition facts

Per Serving

  • calories: 174
  • carbohydrates: 25g
  • fat: 7g
  • fiber: 4g
  • protein: 8g
  • sugars: 2g

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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