Pumpkin Bread
Nothing says Fall like the aroma of freshly baked homemade Pumpkin Bread! Using oat flour instead of all purpose flour, this easy Pumpkin Bread recipe is a great gluten-free dessert option with all of the wonderful pumpkin flavor.
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This healthy Pumpkin Bread recipe is one of our favorite pumpkin recipes and a family favorite fall recipe. You can feel good about about enjoying the taste of fresh pumpkin in this delicious loaf of bread!
Naturally sweetened with maple syrup means no artificial sugars, and oat flour keeps it gluten-free, making this delicious recipe a versatile treat for anyone while still having all the flavor of a classic, original recipe.
The best Pumpkin Bread recipe lets the star of the show, pumpkin, really shine. This bread is no exception and will get you ready for pumpkin season in the best way! Instead of loading up this bread with sugar for flavor, everything comes from pumpkin puree in combination with ingredients commonly found in pumpkin pie spice like cinnamon, ginger, cloves, nutmeg, amongst others.
We love to add some pumpkin seeds on the top of our bread, giving it a hint of saltiness and a little crunch to pair with the soft, moist inside. Pair this with the warm spices and you have a great recipe!
Why You’ll Love This Recipe:
Naturally gluten-free: Oat flour gives the bread a tender crumb without any wheat flour.
Perfect for fall: Warm pumpkin spice flavors make it a seasonal favorite.
Healthier option: Sweetened with maple syrup and applesauce, no refined sugar.
Moist and soft: Pumpkin puree and coconut oil keep every bite moist and flavorful.
Freezer-friendly: Great to make ahead and store for busy mornings or snacks.
Ingredients to Make Pumpkin Bread:
- oat flour. Naturally gluten-free and packed with fiber, use store-bought or blend rolled oats into a fine flour.
- baking soda & powder. The combination gives the bread a light lift.
- spices. Cinnamon, nutmeg, ginger, and cloves create that classic pumpkin spice flavor.
- pumpkin puree. Use pure canned pumpkin (not pumpkin pie mix) for best results.
- eggs. Help bind the bread and give it structure.
- maple syrup. Adds natural sweetness and pairs well with the spices.
- applesauce. Helps keep the bread moist while reducing the need for extra oil.
- coconut oil. Use melted and cooled oil, refined for a neutral taste or unrefined for a light coconut flavor.
- vanilla extract. Balances and enhances the sweetness.
How to Make Pumpkin Bread:
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together pumpkin puree, eggs, maple syrup, applesauce, melted coconut oil, and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined, do not over mix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling before slicing.
Recommended Equipment
Recipe Notes & Tips:
- Don’t over mix: Stir the batter just until combined to avoid a dense or gummy texture.
- Use parchment for easy removal: Lining the loaf pan helps the bread lift out cleanly after baking.
- Check for doneness early: Start checking around the 45-minute mark to avoid over baking, every oven is different.
- Cool completely before slicing: Letting the bread rest ensures clean slices and helps it set fully.
- Customize with add-ins: Try mixing in ½ cup of chopped walnuts, pecans, or chocolate chips for extra texture and flavor.
- Make your own oat flour: Blend old-fashioned oats in a food processor or high-speed blender until fine.
- Double the batch: This bread freezes well, make two loaves and freeze one for later.
Serving Suggestions:
How to Store:
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep refrigerated for up to 1 week. Bring to room temp or warm slightly before serving.
Freezer: Wrap tightly in plastic wrap and foil or place in a freezer-safe bag for longer storage. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
FAQs:
Definitely. Divide the batter into a lined muffin pan and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
Gumminess usually means it was over mixed or underbaked. Make sure to stir gently and allow the bread to cool completely before slicing.
Absolutely! Stir in up to ½ cup of chopped nuts or chocolate chips just before baking for added texture and flavor.
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Pumpkin Bread
Ingredients
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 cup pumpkin puree
- 2 eggs
- ⅓ cup maple syrup
- ¼ cup applesauce
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together pumpkin puree, eggs, maple syrup, applesauce, melted coconut oil, and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined, do not over mix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling before slicing.
Nutrition
Notes
-
- Don’t over mix: Stir the batter just until combined to avoid a dense or gummy texture.
- Use parchment for easy removal: Lining the loaf pan helps the bread lift out cleanly after baking.
- Check for doneness early: Start checking around the 45-minute mark to avoid over baking, every oven is different.
- Cool completely before slicing: Letting the bread rest ensures clean slices and helps it set fully.
- Customize with add-ins: Try mixing in ½ cup of chopped walnuts, pecans, or chocolate chips for extra texture and flavor.
- Make your own oat flour: Blend old-fashioned oats in a food processor or high-speed blender until fine.
- Double the batch: This bread freezes well, make two loaves and freeze one for later.
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