Oat Flour Pumpkin Bread
This budget-friendly oat flour pumpkin bread transforms simple, cost-effective ingredients into a moist, flavorful loaf that rivals expensive bakery versions at a fraction of the price. Naturally gluten-free with 20% more fiber than traditional wheat flour versions.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Food processor or blender (if making oat flour)
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 2½ cups oat flour about 3 cups of rolled oats ground into flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients
- 2 large eggs
- 1 cup pumpkin puree canned or homemade
- ½ cup maple syrup or honey
- ⅓ cup coconut oil melted (or vegetable oil)
- ¼ cup milk of choice dairy or plant-based
- 1 tsp vanilla extract
Optional Mix-ins
- ½ cup mix-ins chopped walnuts, chocolate chips, or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal. If making your own oat flour, blend 3 cups of rolled oats in a food processor or high-powered blender until you achieve a fine, powder-like consistency. Measure out 2½ cups for the recipe.
- In a large bowl, whisk together the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. The mixture should look uniform with spices evenly distributed.
- In a separate medium bowl, whisk the eggs until lightly beaten. Add the pumpkin puree, maple syrup or honey, melted coconut oil, milk, and vanilla extract. Mix until smooth and well incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, fold the mixtures together until just combined. Be careful not to overmix – stop when you no longer see dry flour.
- If using, gently fold in your chosen mix-ins like chopped walnuts, chocolate chips, or dried cranberries. Distribute them evenly throughout the batter with just a few strokes.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely before slicing.
Notes
Substitution tips: Save even more by making your own oat flour by blending regular rolled oats in a food processor until fine. For a vegan version, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes before using).
Storage: Keep wrapped at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
Healthier alternatives: Reduce maple syrup to ⅓ cup and add stevia for sweetness, replace half the oil with unsweetened applesauce, or add 2 tablespoons of unflavored protein powder to boost protein content.
Nutrition
Calories: 185kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 185mgFiber: 3gSugar: 10g
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