Oat Flour Pumpkin Bread is naturally gluten-free, and you don’t need any other specialty flours, gums, or starches to make it. My taste testers report that this pumpkin bread tastes like the kind from Starbucks!
This gluten-free pumpkin bread has the perfect flavor and texture. It’s lightly sweet and spicy, without a mushy texture that can sometimes come from using oat flour.
Ingredients You’ll Need
To make this recipe as fool-proof as possible, I’ve tested it with a number of different ratios and sweeteners. I recommend sticking to this recipe as closely as possible for the best results!
Here’s what you’ll need:
- Oat flour
- Eggs
- Maple syrup
- Pumpkin pie spice
- Coconut oil
- Baking powder
- Salt
Just mix the ingredients together in one bowl, and then bake it in a loaf pan for a perfectly fluffy, gluten-free pumpkin bread.
Note: Oats are naturally gluten-free, but sometimes they can be contaminated with gluten ingredients during processing. Be sure to buy “certified gluten-free” oats to avoid that risk, if needed.
How to Make Gluten-Free Pumpkin Bread
1. Mix. Add all of the ingredients to a bowl, and stir until well combined.
You can mix the dry ingredients together first, if you want to be a perfectionist about it and ensure that the baking powder is evenly distributed, but I usually just toss it all together at once and stir really well!
2. Bake. Lightly grease a 9-inch by 5-inch baking pan and then press a piece of parchment paper inside. The oil will hold the parchment paper in place as you add in the batter.
Smooth the top with a spatula, then bake at 350ºF for 50 to 60 minutes. You’ll know it’s done when the center feels firm to a light touch, and there’s a big crack down the center of the loaf.
3. Cool & Slice. Oat flour can provide a gummy texture to bread when it’s still warm, but the texture improves significantly as it cools. So, be patient! When the loaf is totally cool, you can slice into it and enjoy.
Store the pumpkin bread in an airtight container at room temperature for up to 48 hours, or store it in the fridge for up to 1 week.
You can also freeze individual slices with parchment paper between each slice, if you need it to last longer!
Substitution Tips
It took me 7 attempts to get this recipe right, which is honestly on the low-end for gluten-free baking, but in that time I tried a few different things that might be helpful.
Don’t have pumpkin pie spice? Replace it with 1 tablespoon ground cinnamon, plus 1/2 teaspoon each of ground ginger and cloves.
Using coconut sugar instead of maple syrup. I originally thought I could use coconut sugar in this recipe for a better texture, but the loaves I tried with coconut sugar turned out more gummy & mushy compared to the maple syrup trials. If you must use coconut sugar, you can try using 1 cup, but the texture won’t be as nice compared to using maple syrup.
Using honey as the sweetener. I imagine honey would work similarly to maple syrup, but I would use less since honey has a more prominent flavor. Maybe start with only 1/2 cup, and then add more to taste?
Make it egg-free. I haven’t tested this particular recipe with an egg-free option yet, but I do already have a vegan pumpkin bread that uses oat flour in my second cookbook, if you have a copy of that.
There’s also a Buckwheat Pumpkin Bread that’s vegan here on my website, and Vegan Pumpkin Muffins are a great alternative– but be sure to bake them as muffins, and not as a loaf. (It doesn’t work for some reason!)
Using a different flour. Oat flour is slightly different than any other flour out there, so I don’t recommend swapping it for another gluten-free flour. It’s better to look up a recipe that calls for the exact flour you want to use, so you’ll get tested results!
Oat Flour Pumpkin Bread
Ingredients
- 1 1/2 cups oat flour
- 3/4 cup pumpkin puree
- 1 cup maple syrup
- 4 teaspoons pumpkin pie spice
- 3 large eggs
- 1/4 cup melted coconut oil
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
Instructions
- Preheat the oven to 350ºF and lightly spray a 9-inch by 5-inch loaf pan with oil. Press a piece of parchment paper into the bottom. The oil will hold it in place! In a large mixing bowl, combine the oat flour, pumpkin, maple syrup, spice, eggs, oil, baking powder, and salt. Mix well.
- Pour the batter into the prepared pan, and use a spatula to smooth the top. Bake until the loaf rises and cracks on top, about 55 minutes at 350ºF.
- Let the pumpkin bread cool completely, as it will have a slightly gummy texture when it's warm. Slice the cooled bread and serve right away. Leftovers can be stored in an airtight container on the counter for up to 48 hours, or in the fridge for up to a week.
Video
Notes
Nutrition
If you try this Oat Flour Pumpkin Bread, please leave a comment below letting me know how you like it.
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Reader Feedback: Which flour would you like me to work with next?
Is there a particular brand of oat flour that you like, or could I just grind up some oats to make my own?
I buy Arrowhead Mills and Bob’s Red Mill oat flours often because I’m going through it for testing so much, but you can use homemade oat flour, too! It should work well either way, especially if you go by the weight in grams for this recipe. (Click on the “metric” measurement on the recipe to see it in grams)
Perfect bread!! We do a modified SCD diet. Instead of the baking powder, I used 2/3 tsp baking soda and 1 1/3 tsp lemon juice and omitted the salt. This bread is a game changer!!
What type of coconut oil would you recommend? Should it be refined Or unrefined? Thanks!!
I used unrefined for this one, but if you are sensitive to the taste of coconut use refined and you won’t be able to taste even a hint of coconut flavor.
I made this recipe and was out of maple syrup so I used 1/4 cup date syrup and 1/4 cup coconut sugar. I also added about 1/3 cup chocolate chips. It came out great. Thanks for the recipe.
could this be made with and egg substitute?
My guess is that the result will be gummy in the middle if you use an egg substitute. If you want fool-proof results, make my Vegan Pumpkin Muffins instead. But I’d love to hear if you experiment with it!
Just made this for the first day of Fall!! It is yummy. I cut the maple syrup in half and it wasn’t missed. Bread still very moist. I also added a couple tablespoons of Enjoy Life dark chocolate chips and a handful of chopped nuts. Delish! Thanks for this easy and tasty recipe!!
I made this yesterday and more than half the loaf is gone already! It’s soooo good! I will plan to mix the dry and wet ingredients next time b/c mine didn’t look very pretty, but it sure tasted AMAZING! A winner for sure!
I made this pumpkin bread as soon as Megan put it on Instagram.
It is soooooo amazing! It is simple and so easy to whip up. The worst part was waiting for it to cool so I could try it! It is so tasty!
Try it, you won’t be disappointed!
Great job Megan! Thank you!
Thank you so much for the kind words, Lisa. I’m glad you enjoyed the pumpkin bread!
This bread is awesome! Very moist and sweet. Thank you for sharing recipe.
This is delicious! Thank you for all your amazing clean recipes! Kids and husband gave it a thumbs up! ❤️
so much easier than other pumpkin breads – I used 1 flax egg and 1 regular egg and it was great
I made it today and it was excellent!
Could I substitute avocado oil for the coconut oil?
Yes, I think that would be fine!
I added chocolate chips and made muffins instead of a loaf. SO good and so easy.
I made this yesterday and it was great! I just added some pecans on top for fun.
Have you tried this recipe with dates instead of maple syrup? I would be very curious about it as I love pumpkin and dates seem even healthier.
This was so good! No changes to recipe. Baked up perfectly! Next time I will add golden raisons. I would probably make this all fall. Except for the fact that is it a little pricey to make with all the maple syrup required. But, a wonderful recipe!
I’m so glad you enjoyed the pumpkin bread, Amy! I bet it will be delicious with raisins, too.
I used only 1/2 cup of maple syrup and it was still sweet enough in my opinion. I also used half the amount of spice, which I only did because I wasn’t sure if the kids would like a heavily spiced bread, but that may have helped keep a good balance of sweetness and spice since I cut the amount of maple syrup.
OMG…this was so good and did not taste at all gluten free but totally delicious and decadent!!
I’m so glad you enjoyed it!
Better than Starbucks! We had a loaf of this yummy bread and it lasted only two days in our house – our kids gobbled it up! Completely guilt free :):)
Very Good! Great texture! Thank you for another winner!
Totally delicious taste of fall and satisfied my current pumpkin obsession!
I have made 3 loaves in 2 weeks because my family loves this delicious and perfectly moist bread. It tastes like all the yumminess of Fall and makes the perfect snack. It’s hard to believe it’s gluten free! An added bonus is how good my kitchen smells when it’s baking. Thank you for this wonderfully scrumptious recipe!
The Oat flour pumpkin bread is amazing! Yum!
Another great recipe and so easy to make.iI followed the recipe exactly. My husband is gobbling this pumpkin bread up. Thank you!
Made these as muffins instead of a bread. I cut the amount of maple syrup down to 1/2 cup and the amount of spice to 2tsp. Turned out so delicious.
One of the best pumpkin breads recipe, and so much healthier! Perfect texture! Definitely will be making again.
Your recipes never disappoint. The pumpkin bread is so very tasty but it feels better knowing is better for me. Love the taste! It is moist but not greasy. Traditional pumpkin bread is always so greasy. Thank you for taking the time to perfect your recipes.
Made into mini breads so delicious even the kids enjoyed them
Really enjoyed making these taste so yummy kids liked them too
So so so delicious! I have made it 4 times this fall. No modifications. Love that there is not nut butter or flour, too.
Also, freezes great.
Wonderful recipe!
These are VERY GOOD. I subbed the maple syrup for 1 cup of xylitol, and made muffins instead of a loaf. Muffins took approx 35 min. Thank you for sharing your recipes Megan!!
Great recipe- love it this is my third time making your pumpkin bread- I love that is made with oat flour- Thank you
I love this one and all your recipes, esp with Oat flour, it’s about the only grain I can eat!
This was AMAZING – I was skeptic with the oat flour but it’s amazing ! All I did was add vanilla bean paste cause I don’t bake anything without it lol.
So delicious! Can I substitute some of the maple syrup for something like applesauce or can I just reduce the amount without messing up the recipe? Thanks!
This recipe is amazing!!! I used 3/4 maple syrup and made them into muffins. Will be making this alot this season.
Hi Megan ~ This bread is so delicious! Thank you for the recipe. Have you tried using this recipe for muffins?
My kids loved this recipe! We all thought it was delicious!
Just found your recipe and it’s in the oven baking as I type. I’m excited to try it so I tried different with the egg whites to add it in I’ll let you know how it turns out
It was easy and delicious! I’ll definitely be making it again.
I’ve made this three times now. I reduce maple syrup to 3/4 cup and add walnuts & raisins. Really yummy.
Sugar substitute? Can I use swerve as replacement when
Maple syrup substitute?
Can any sugar free options be possible and how much? Like swerve?
I loved this recipe! I did not have enough maple syrup, so sub 1/4c date syrup and 1/4c coconut sugar. I always reduce sugar by half of suggested amount. Also added chocolate chips, bc how can you not 🙂 Mine was done in 45min using convection oven setting.
This recipe worked out perfectly for me! I ground my own oats for flour, and then being a bit short, added the balance in cassava flour. I used 1 flax egg, 1 egg and 1/2 cup of syrup. I sprinkled a seed and cranberry mix on top. Let it cool completely. It is moist and sweet enough for me. Thanks!
Soooo yummy, I had leftover batter for muffins and ate them piping hot, delicious!! Not gummy at all! Can’t wait to make this again for Thanksgiving!
I’m wondering if you can include gram measurements for this recipe. I subbed in 1/2 cup maple and 1/4 cup monk fruit sugar. Very yummy bread, great recipe that I will try again. It did get gummy overnight and I’m wondering where I went wrong.
This recipe is amazing!! I have made it so many times and every time, it’s a huge hit. I’m wondering if I could make it as muffins, or even mini muffins (for my sons preschool class)? and if you think I should change the cooking temp or time for that? thanks!
You are my culinary hero. I have been preparing your buckwheat pumpkin bread recipe for ten years now. For this recipe, I made the following modifications:
Ghee instead of coconut oil
Adding in one tablespoon vanilla extract
instead of Maple syrup, adding in 1/4 cup Choczero caramel syrup and 1/8 cup allulose
instead of baking powder, added two teaspoons baking soda plus 1/2 tsp apple cide vinegar
Spices are:
1 tablespoon ginger
1 tablespoon cinnamon
1 tsp cloves
1 tsp nutmeg
I’ve made this recipe several times and it always turns out great.I like to use avocado oil instead of coconut it gives the bread less of a robust coconut flavour and lets the pumpkin shine through.
Fantastic recipe. Soft, not crumbly or dry. Sweet enough, especially if you don’t want a ton of sugar.