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As the leaves begin to turn and the scent of cinnamon and nutmeg fills the air, I find myself drawn to the kitchen for a cozy baking session. This oat flour pumpkin bread has become my autumn staple, effortlessly combining the warm flavors of pumpkin and spices in a simple, one-bowl recipe. I stumbled upon this delightful creation while trying to whip up something healthy for an afternoon snack and was thrilled to discover a gluten-free, dairy-free treat that doesn’t skimp on taste. With its moist texture and tender crumb, you might find it hard to believe it’s made with wholesome ingredients and without refined sugars!

Whether you’re armed with a well-stocked pantry or a few minimal ingredients, this oat flour pumpkin bread is just what you need to embrace the season. It’s perfect served warm for breakfast or as a delightful dessert. And believe me, it’s so easy you’ll be tempted to enjoy it every day! Join me as we dive into this delicious recipe and explore some tasty variations along the way.

Why is Oat Flour Pumpkin Bread a Must-Try?

Simplicity: This one-bowl recipe eliminates unnecessary mess, making it perfect for busy bakers.
Nutritious: Gluten-free, dairy-free, and packed with wholesome ingredients, it’s a guilt-free indulgence.
Moist & Flavorful: The combination of pumpkin and spices yields a tender loaf that’s bursting with fall flavors.
Versatile: Easily transform this into muffins or mix in your favorite add-ins, like chocolate chips or nuts.
Crowd-Pleaser: Whether it’s a cozy family breakfast or a gathering with friends, this bread will impress everyone!
Quick: With minimal prep and baking time, you can satisfy those cravings in no time!

Oat Flour Pumpkin Bread Ingredients

For the Batter

Melted Refined Coconut Oil – Adds moisture and richness; substitute with avocado or canola oil for a neutral flavor.
Large Eggs – Provides structure and moisture; not tested with flax eggs; results may vary.
Pumpkin Puree – Contributes moistness and a hint of sweetness; canned or freshly cooked pureed pumpkin can be used.
Pure Maple Syrup – Acts as a natural sweetener; can substitute with honey for a refined sugar-free option.
Vanilla Extract – Enhances flavor; no substitutions suggested.
Oat Flour – Main structure; makes it gluten-free and tender; can be store-bought or homemade by blending rolled oats.
Baking Soda – Leavening agent that helps the bread rise.
Baking Powder – Works with baking soda to provide lift.
Kosher Salt – Enhances flavors; no substitutes needed.
Pumpkin Pie Spice – Adds warming spices; can substitute with cinnamon and nutmeg if desired.
Chocolate Chips (optional) – Adds sweetness and texture; may omit or substitute with nuts for added crunch.

How to Make Oat Flour Pumpkin Bread

Preheat the oven to 350°F (175°C). This step is essential for ensuring that your loaf bakes evenly and rises beautifully.
Whisk together melted coconut oil, large eggs, pumpkin puree, maple syrup, and vanilla extract in a large mixing bowl. Mix until everything is well combined and smooth, creating a lovely base for your batter.
Incorporate the dry ingredients by gradually mixing in oat flour, baking soda, baking powder, kosher salt, and pumpkin pie spice. Stir until everything is fully combined and the mixture is thick and slightly lumpy.
Pour the batter into a greased 9×5 inch loaf pan, spreading it evenly. This ensures each slice has that perfect rise and texture that everyone will love.
Bake for 40-50 minutes in the preheated oven. You’ll know it’s done when the edges pull away from the sides of the pan, and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This allows you to slice the bread without it crumbling apart, revealing its tender texture.

Optional: Enjoy a slice with a smear of butter or cream cheese for an extra indulgence.

Exact quantities are listed in the recipe card below.

What to Serve with Oat Flour Pumpkin Bread?

As the aroma of pumpkin spices envelops your kitchen, imagining the perfect accompaniments to this delightful loaf makes your mouth water.

Cream Cheese Spread: A smooth, tangy cream cheese spread enhances the bread’s sweetness and adds richness, making each slice feel indulgent.
Herbal Tea: A warm cup of chamomile or peppermint tea perfectly complements the spices in the bread, creating a cozy atmosphere for your afternoon snack.
Maple Drizzle: A light drizzle of pure maple syrup adds an extra layer of sweetness that elevates the already delicious flavors, perfect for those with a sweet tooth.
Fresh Fruit Salad: A mix of vibrant berries and citrus provides freshness that contrasts beautifully with the dense, moist texture of the bread, making it a balanced treat.
Nuts & Seeds: A handful of toasted walnuts or pumpkin seeds adds crunch and earthy flavors, enhancing the overall experience with extra nutrition.
Vanilla Almond Milk: Enjoying a glass of creamy vanilla almond milk with your bread creates a delightful pairing, enhancing the comforting, cozy vibes of this autumnal recipe.

Storage Tips for Oat Flour Pumpkin Bread

Room Temperature: Store the bread in an airtight container at room temperature for up to 48 hours. This keeps it fresh and ready to enjoy whenever cravings hit!
Fridge: For longer shelf life, cover the loaf and refrigerate for up to 3-4 days. Just be sure to let it reach room temperature or warm it slightly before serving for the best texture.
Freezer: Slice the cooled bread and wrap each slice tightly in plastic wrap, then store in a freezer bag. It will maintain its quality for up to 2-3 months.
Reheating: To enjoy your frozen slices, simply thaw them in the refrigerator overnight or pop them in the microwave for about 15-20 seconds for a warm, delicious treat!

Tips for the Best Oat Flour Pumpkin Bread

Cooling Matters: Allow the bread to cool completely before slicing; this will prevent crumbling and ensure neat slices.
Test for Doneness: Baking times may vary, so check for doneness by inserting a toothpick; it should come out clean when the bread is fully cooked.
Avoid Cross-Contamination: Use gluten-free oat flour or oats to keep your bread truly gluten-free; double-check labels if you’re sensitive.
Muffin Variation: If you prefer muffins, pour the batter into a lined muffin pan and bake for 22-25 minutes for perfectly portioned treats.
Ingredient Swaps: Feel free to experiment with oil types or spices. For a nuttier flavor, substitute half of the oat flour with almond flour.
Sweetness Level: Adjust maple syrup to your taste; you can reduce it if you prefer a less sweet loaf or add chocolate chips for an extra treat.

Make Ahead Options

These Oat Flour Pumpkin Bread treats are perfect for meal prep enthusiasts! You can mix the batter up to 24 hours in advance, storing it in the refrigerator to maintain freshness. Just whisk together the wet ingredients with the dry until combined and then cover the bowl tightly. For perfect results, bake it just before serving for a warm, fresh-from-the-oven experience. Alternatively, once baked, this delicious pumpkin bread will keep in an airtight container at room temperature for up to 3 days, or you can freeze slices for delicious, easy-to-grab snacks for up to 2-3 months. Just remember to cool the bread completely before refrigerating or freezing to keep it moist and tender!

Oat Flour Pumpkin Bread Variations

Feel free to make this recipe your own by exploring these delightful variations that will elevate your loaf to new heights!

Nutty Twist: Substitute half of the oat flour with almond flour for a nutty flavor that adds depth. Just keep in mind that it may alter the bread’s texture slightly.
Crunchy Add-In: Add chopped walnuts or pecans to the batter for an extra crunch that beautifully complements the moistness of the bread.
Chocolaty Indulgence: Double the amount of chocolate chips or mix in some raisins for a sweeter, dessert-like twist. This is a perfect treat for chocolate lovers!
Sweetness Adjustment: Whether you like it sweeter or less so, adjust the maple syrup to meet your taste preference. A little exploration can lead to surprising results!
Spice It Up: Add a pinch of cayenne or black pepper for a hint of spice that contrasts beautifully with the sweetness of the pumpkin.
Fruit Fusion: Try mixing in some shredded zucchini or mashed banana for a flavor twist and additional moisture—such an amazing way to sneak in more fruits!
Herb Infusion: For a savory take, incorporate chopped fresh herbs like rosemary or thyme; this version is perfect for a unique brunch gathering.
Flour Power: Experiment by using coconut flour instead of oat flour, adjusting liquid content as needed. This will give it a different flavor and texture twist, something adventurous for your taste buds!

Oat Flour Pumpkin Bread Recipe FAQs

How do I choose ripe pumpkins for my Oat Flour Pumpkin Bread?
Absolutely! When selecting pumpkins, look for those that feel heavy for their size and have a smooth, firm exterior. Avoid any with soft spots, dark blemishes, or signs of mold. A good pumpkin should have a rich, vibrant color, indicating ripeness.

What is the best way to store Oat Flour Pumpkin Bread?
Very simple! Store your bread in an airtight container at room temperature for up to 48 hours. If you’ll be keeping it longer, refrigerate it for 3-4 days. Just be sure to wrap it well to maintain moisture. If you prefer, you can slice and freeze it for up to 2-3 months!

Can I freeze Oat Flour Pumpkin Bread?
Definitely! To freeze your delicious bread, allow it to cool completely after baking. Slice the loaf and wrap each piece tightly in plastic wrap, then place them in a resealable freezer bag. This will keep them fresh and ready to pop in the toaster or microwave when cravings arise!

What should I do if my Oat Flour Pumpkin Bread is too crumbly?
Don’t worry; it happens! Ensure you allow the bread to cool completely before slicing, as this helps it hold together better. If it’s still too crumbly, make sure you’re measuring your oat flour accurately—scooping too much can alter the texture. Additionally, you can try adding a touch more pumpkin puree or an extra egg next time for added moisture.

Are there any allergies to consider for Oat Flour Pumpkin Bread?
Yes! This recipe is gluten-free, dairy-free, and nut-free, but it’s always important to check ingredient labels, especially if you’re serving guests with allergies. Use certified gluten-free oats and oats if you’re sensitive, and feel free to substitute other allergens accordingly if needed.

How can I adjust the sweetness of my Oat Flour Pumpkin Bread?
Absolutely! You can adjust the amount of maple syrup based on your taste preferences. If you prefer a less sweet bread, reduce the maple syrup by a couple of tablespoons. Alternatively, if you like it sweeter, consider adding a handful of chocolate chips or even a sprinkle of brown sugar on top before baking for a caramelized finish!