Oat Flour Pumpkin Bread

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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!

oat flour pumpkin bread sliced on board

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!

oat flour pumpkin bread ingredients in glass bowls

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.

pumpkin bread slice in half on plate

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.

pumpkin bread ingredients mixed together in bowl

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.

pumpkin bread baked in loaf pan

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.

finished pumpkin bread sliced and served on plate

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!

slice of pumpkin bread on black plate

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?

pumpkin bread sliced from the front

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 sliced on board
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5 from 13 votes

Oat Flour Pumpkin Bread

This Oat Flour Pumpkin Bread is gluten-free, and tastes just like the kind you'd buy at a coffee shop. I love the texture, and the perfect balance of sweetness and spice.
Course Breakfast
Cuisine American
Keyword gluten free, oat flour pumpkin bread, pumpkin bread
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 200kcal

Ingredients

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.
    pumpkin bread ingredients mixed together in bowl
  • 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.
    pumpkin bread baked in loaf pan
  • 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.
    finished pumpkin bread sliced and served on plate

Video

Notes

Nutrition information is for 1 of 12 slices. This information is automatically calculated, and is just an estimate, not a guarantee.
See the full post for substitution ideas, and there are too many to list here!

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 119mg | Potassium: 236mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2450IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

If you try this Oat Flour Pumpkin Bread, please leave a comment below letting me know how you like it.

Reader Feedback: Which flour would you like me to work with next?

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Comments

Carla

Is there a particular brand of oat flour that you like, or could I just grind up some oats to make my own?

    Megan Gilmore

    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)

KrisTen

What type of coconut oil would you recommend? Should it be refined Or unrefined? Thanks!!

    Megan Gilmore

    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.

Tina

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.

susie

could this be made with and egg substitute?

    Megan Gilmore

    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!

MP

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!!

Trish

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!

Lisa

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!

    Megan Gilmore

    Thank you so much for the kind words, Lisa. I’m glad you enjoyed the pumpkin bread!

Cheyenne

This bread is awesome! Very moist and sweet. Thank you for sharing recipe.

Rachel Gilmore

This is delicious! Thank you for all your amazing clean recipes! Kids and husband gave it a thumbs up! ❤️

seg

so much easier than other pumpkin breads – I used 1 flax egg and 1 regular egg and it was great

Brenda

I made it today and it was excellent!

Lisa

Could I substitute avocado oil for the coconut oil?

Lisa

I added chocolate chips and made muffins instead of a loaf. SO good and so easy.

Tina

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.

Amy

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!

    Megan Gilmore

    I’m so glad you enjoyed the pumpkin bread, Amy! I bet it will be delicious with raisins, too.

Raseel

OMG…this was so good and did not taste at all gluten free but totally delicious and decadent!!

Molly H

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 :):)

Amy

Very Good! Great texture! Thank you for another winner!

Christine Roper

Totally delicious taste of fall and satisfied my current pumpkin obsession!

Lynne

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!

Jan Rikard

The Oat flour pumpkin bread is amazing! Yum!

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