There’s something magical about the smell of pumpkin bread baking in the oven—it’s like autumn in a loaf pan. But what makes this oat flour pumpkin bread extra special is how it brings together warmth, health, and simplicity in every bite. As a busy mom of two, I’m all about recipes that are easy to whip up but still feel like a treat. This one? It’s a family favorite, and I’m pretty sure it’ll become yours too.
What I love most about this oat flour pumpkin bread is how wholesome it is. Made with oat flour, pumpkin purée, and naturally sweetened with maple syrup, it’s a guilt-free indulgence you can enjoy any time of day. Whether it’s a quick breakfast with a dollop of yogurt or an afternoon snack with a cup of tea, this bread is as versatile as it is delicious. Plus, it’s gluten-free, so it’s perfect for just about anyone at the table.
Trust me, once you try this recipe, you’ll see why it’s a staple in my kitchen. It’s moist, flavorful, and packed with all the cozy spices you crave. And the best part? It comes together in just about an hour. So, let’s get baking—your kitchen is about to smell amazing!
Table of Contents
Table of Contents
Why You’ll Love This Oat Flour Pumpkin Bread
This isn’t just any pumpkin bread—it’s the kind you’ll want to make again and again. Here’s why:
- Quick & easy: Mix it up in one bowl and pop it in the oven—no fancy techniques, just simple baking at its best.
- Naturally sweetened: Maple syrup gives it just the right amount of sweetness without refined sugar.
- Gluten-free goodness: Oat flour keeps it light yet satisfying, perfect for those avoiding gluten.
- Meal prep hero: Stays moist for days, making it ideal for grab-and-go breakfasts or snacks.
- Packed with flavor: Warm spices and real pumpkin make every slice taste like fall in your mouth.
Honestly? It’s the pumpkin bread you’ve been dreaming of—healthy enough for everyday but delicious enough to feel like a treat.
Ingredients for Oat Flour Pumpkin Bread
Gather these simple ingredients—you might already have most in your pantry! Precision matters here, so I’ll walk you through exactly what you’ll need:
- 2 cups oat flour – (see my note below about making your own!)
- 1 tsp baking soda – make sure it’s fresh for best rise
- 2 tsp pumpkin pie spice – or make your own blend (I’ll tell you how!)
- 1/2 tsp salt – just a pinch to balance the sweetness
- 1 cup pumpkin purée – not pumpkin pie filling (big difference!)
- 1/2 cup pure maple syrup – the real stuff, not pancake syrup
- 3 large eggs – room temperature blends better
- 1/3 cup melted coconut oil – cooled slightly
- 1 tsp vanilla extract – pure, not imitation if possible
- Optional: 1/2 cup chopped nuts – walnuts or pecans add great crunch
Ingredient Notes & Substitutions
Here’s the scoop on making this recipe work for you:
Oat flour: You can buy it or make your own by blitzing rolled oats in a food processor until fine (about 2 minutes). I always make mine fresh—it’s cheaper and you control the texture!
Maple syrup: Honey works in a pinch, but reduce oven temp by 25°F as it browns faster. For sugar-free, try monk fruit syrup, but the flavor changes slightly.
Egg-free? Mix 1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes to thicken. The bread will be denser but still tasty.
Pumpkin pie spice: No jar? Mix 1.5 tsp cinnamon + 1/4 tsp each nutmeg, ginger, and cloves. Fresh spices make all the difference!
Oil options: Melted butter or avocado oil can sub for coconut oil if needed. Just keep it liquid at room temp.
How to Make Oat Flour Pumpkin Bread
Okay, let’s get to the fun part—making this cozy, delicious bread! Don’t let the simplicity fool you; a few key steps make all the difference between good and great pumpkin bread. Here’s exactly how I do it:
- Prep your pan & preheat: Start by lining a 9×5-inch loaf pan with parchment paper (or grease it well). Preheat your oven to 350°F—this ensures even baking from the moment the batter hits the pan.
- Whisk wet ingredients: In a large bowl, whisk together the pumpkin purée, maple syrup, eggs, slightly cooled coconut oil, and vanilla until smooth. No need for a mixer—just a good old-fashioned whisk will do!
- Mix dry ingredients: In another bowl, stir the oat flour, baking soda, pumpkin pie spice, and salt together. Breaking up any flour lumps now means fewer streaks later.
- Combine gently: Pour the dry ingredients into the wet mixture. Fold with a spatula just until combined—a few flour streaks are okay! Overmixing makes the bread dense. If using nuts, fold them in now.
- Bake to perfection: Pour the batter into your prepared pan and smooth the top. Bake for 45–55 minutes. The bread is done when the top springs back when lightly pressed and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
- Cool completely: This is the hardest part—let it cool in the pan for 10 minutes, then transfer to a wire rack. Slicing too soon leads to crumbly slices, so resist the aroma for at least an hour!
Tips for Perfect Oat Flour Pumpkin Bread
After making this dozens of times (my kids beg for it weekly), I’ve picked up a few tricks:
Don’t overmix: Stir until just combined—oat flour is delicate, and overworking it makes the bread gummy. A few lumps? Totally fine!
Check early: Ovens vary, so start checking at 45 minutes. If the top browns too fast, tent it with foil.
Room temp eggs: They blend smoother into the batter. In a hurry? Place cold eggs in warm water for 5 minutes.
Patience pays: Letting it cool completely gives the crumb time to set. I know, the smell is torture—but it’s worth the wait!
Print
Moist Oat Flour Pumpkin Bread Recipe – 3 Secrets Inside!
A simple, guilt-free pumpkin bread made with oat flour and natural sweeteners. Perfect for a healthy breakfast or snack.
- Total Time: 60 mins
- Yield: 1 loaf 1x
Ingredients
- 2 cups oat flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup pumpkin purée
- 1/2 cup maple syrup
- 3 eggs
- 1/3 cup melted coconut oil
- 1 tsp vanilla
- Optional: 1/2 cup chopped nuts
Instructions
- Preheat oven to 350°F. Line a loaf pan.
- Mix all wet ingredients in one bowl.
- Add dry ingredients and mix gently.
- Fold in nuts, if using.
- Pour into pan and bake 45–55 mins.
- Cool completely before slicing.
Notes
- Store in an airtight container for up to 3 days.
- For best texture, let the bread cool fully before slicing.
- Adjust sweetness by adding more or less maple syrup.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Serving & Storing Oat Flour Pumpkin Bread
Now for the best part – enjoying your masterpiece! This bread is delicious all on its own, but I love dressing it up a little. My family’s favorite way? Toasted with a smear of almond butter and a drizzle of honey – the warmth brings out all those cozy pumpkin spice flavors. It’s also fantastic with a dollop of Greek yogurt for breakfast or alongside a steaming mug of chai tea in the afternoon.
When it comes to storage, here’s my tried-and-true method: Let the bread cool completely (this is key!), then wrap it tightly in beeswax wrap or store in an airtight container at room temperature for up to 3 days. For longer keeping, I slice it and freeze individual portions in freezer bags – just pop a slice in the toaster whenever the craving hits. The texture stays perfectly moist for weeks this way!
Oat Flour Pumpkin Bread Variations
The best part about this recipe is how easily you can make it your own! Once you’ve mastered the base, try one of these fun twists – my kids love helping me decide which version to make each week.
For a sweet treat, fold in a handful of chocolate chips or dairy-free chunks – they create little pockets of melty goodness. Feeling nutty? Toasted pecans or walnuts add wonderful crunch. If you’re a spice lover like me, try adding a pinch of cardamom or extra ginger to the batter. And if you’re short on time, this same batter makes perfect muffins – just reduce the baking time to about 20-25 minutes. Honestly, you can’t go wrong!
Nutritional Information
Here’s the scoop on what you’re getting in each delicious slice of this oat flour pumpkin bread (based on cutting the loaf into 10 slices). Keep in mind – these are estimates and will vary slightly depending on your exact ingredients and any additions like nuts or chocolate chips:
Approximate per slice: 180 calories | 7g fat (4g saturated) | 25g carbs (3g fiber, 8g sugar) | 5g protein
Not too shabby for something that tastes this indulgent, right? The oat flour and pumpkin pack fiber to keep you full, while the natural sweetness means no sugar crash later. My kind of snack!
FAQs About Oat Flour Pumpkin Bread
Got questions? I’ve got answers! Here are the most common things people ask me about this oat flour pumpkin bread recipe:
Can I use regular flour instead of oat flour?
Absolutely! Swap the oat flour for all-purpose flour at a 1:1 ratio, but note the texture will be slightly denser. For best results, whisk the flour first to aerate it – this helps keep the bread light.
How can I make this pumpkin bread vegan?
Easy peasy! Replace the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use maple syrup instead of honey. The bread might be a tad more dense but still deliciously moist.
My bread didn’t rise much – what went wrong?
Oat flour is naturally dense, but if it’s super flat, your baking soda might be old (check the expiration date!). Also, resist opening the oven door too early – that rush of cold air can cause sinking.
Can I freeze oat flour pumpkin bread?
You bet! Slice it first, then freeze in an airtight container with parchment between slices. Toast straight from frozen – it tastes freshly baked! Keeps for 3 months.
Why is my bread too moist in the center?
Probably needed a few more minutes in the oven. Next time, test with a toothpick – it should come out with just a few moist crumbs. Also make sure your pumpkin purée isn’t watery (drain excess liquid if needed).
Share Your Oat Flour Pumpkin Bread
Nothing makes me happier than seeing your kitchen adventures! If you make this oat flour pumpkin bread (and I hope you do!), snap a pic and tag me @FrostyRecipes—I’d love to see your masterpiece. Better yet, leave a star rating below to let others know how much you loved it. Happy baking, friends!
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