Savory Pumpkin Cheddar Oat Bread

A savory pumpkin quickbread with hints of fresh rosemary and sharp white cheddar cheese, so lovely with a cup of tea for breakfast or alongside soups, salads, or meats. Plus it’s gluten free, low in net carbs, rich in fiber, and heart healthy. Seriously, what’s not to love about this bread?

( Generously adapted from Cotter Crunch’s Paleo Pumpkin Bread with Fresh Rosemary )

It’s the perfect accompaniment for a holiday meal, too! I imagine it would even be lovely in stuffing (or dressing). 

My very favorite way to enjoy this delightul bread is toasted with a nice schmear of light cream cheese and a sprinkle of everything bagel seasoning. Mmmm mmmm … talk about toast heaven!

So once again, here we are, exploring the savory side of pumpkin. Personally, this is my favorite side of pumpkin. The holidays involve WAY too much sugar, in my book. I not-so-fondly refer to it as “sugar season.” Don’t get me wrong, I love an occasional sweet treat and kind of have to have a dark chocolate almond (or two) after every meal, BUT I don’t like to be inundated with cookies and cakes and candies at every turn like so many of us are … and then also feel kind of obligated to eat sweets during the holidays because someone special made it and it would be rude not to eat any (even though I know it’s going to make me feel like crud later).

Fortunately, this year I’m working from home so I’m not so tempted by those plates of cookies and pies and fudge that people bring to work to share. Oh I’m totally guilty of doing exactly the same thing … I adore making truffles and fudge for the holidays and sharing them all with friends and family. Pies and cookies are also a favorite holiday project. 

But frankly, this bread makes me super giddy. First of all, it’s BREAD! I freaking adore bread. But I don’t eat it that often anymore (because carbs). But THIS is a bread I can feel good about eating because it’s got SO many good things in it that are all right in step with my health goals.  

First of all, there’s pumpkin, which is chock full of fiber and vitamin A, but also a good source of protein, potassium, minerals and other vitamins. With all of these good things tucked inside, pumpkin can reduce your risk of chronic diseases, boost your immune system, help protect your eyesight and your heart, and promote both weight loss and healthy skin. (Source: Healthline)

Then there’s oat bran. Oat bran is the outer layer of the oat groat kernel, right underneath the inedible grain portion, so it’s much healthier for you than your regular every day oatmeal. Oat bran is high in a soluble fiber called beta glucan which is great for lowering cholesterol and boosting your digestive system, fighting diseases like IBS and Crohn’s disease. Oat bran also helps reduce the risk of diabetes and can aid in weight management. (Source: Verywell Health) … oh and did I mention oat bran is naturally gluten free too? (Note that if you are celiac or highly sensitive to gluten, though, make sure you purchase a certified gluten free oat bran as some might be cross contaminated with wheat products.) 

I also included avocado oil, almond flour and coconut flour in this bread (per the original recipe) and added in flax meal and psyllium husk–all super powerful healthy foods in their own right. It was a bit of a risk, making so many substitutions, but I’ve worked with oat bran, flax meal and psyllium husk enough to know how they behave in baked goods, so I wasn’t too worried. 

But there’s also cheddar! Just enough cheddar cheese to add a subtle cheesy hint to this pumpkin bread . Because it’s subtle, not overpowering, be sure to use a good, flavorful, aged extra sharp white cheddar for best results. 

I hope you’ll try this savory pumpkin bread sometime during pumpkin season. I used my own pumpkin puree that I made after cooking up one of the little pie pumpkins that my parents grew in their pumpkin patch.

Today, I’m thinking of cooking up another pumpkin for yet more pumpkin fun in the kitchen. After all, Thanksgiving is fast approaching!

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This recipe was shared at Full Plate Thursday.