Oat Flour Pumpkin Bread

Course: Breakfast

Cuisine: American

Keyword: gluten free, oat flour pumpkin bread, pumpkin bread

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings:

Calories: 200kcal

Author: Megan Gilmore

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.

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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 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