Gluten-Free Pumpkin Oat Bread

This cozy gluten-free pumpkin oat bread is the perfect fall treat, packed with warm spices and wholesome oats. It’s soft, moist, and makes a delightful quick breakfast or snack for busy mornings. The recipe is easy to follow, requires simple pantry ingredients, and brings a comforting aroma to your kitchen. Perfect for sharing with family or enjoying as a sweet treat with coffee or tea.

Table of Contents

Table of Contents

5 Reasons Why You’ll Love It

1. Naturally gluten-free and hearty
2. Warm pumpkin spice flavor
3. Perfect for fall gatherings
4. Simple, one-bowl recipe
5. Moist and tender texture

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8 slices

Ingredients List

• 1 cup pumpkin puree
• 2 large eggs
• ½ cup coconut sugar (or brown sugar)
• ⅓ cup melted coconut oil (or butter)
• 1 tsp vanilla extract
• 1 cup gluten-free rolled oats (blended into flour)
• ½ cup certified gluten-free rolled oats (whole)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Mixing bowls
• Measuring cups & spoons
• Whisk
• Wooden spoon or spatula
• Loaf pan
• Parchment paper

How to Make Step-by-Step

Step 1

Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.

Step 2

In a large bowl, whisk together pumpkin puree, eggs, sugar, oil, and vanilla until smooth.

Step 3

Stir in oat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until just combined. Batter should be thick but spreadable.

Step 4

Pour batter into the prepared loaf pan and smooth the top with a spatula.

Step 5

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool for at least 20 minutes before slicing.

Variations to Try

• Add dark chocolate chips for a sweeter twist.
• Stir in chopped apples or walnuts for extra crunch.

Storage Tips

• Store cooled bread in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week for longer freshness.
• Freeze individual slices wrapped in parchment for up to 2 months.

Pro Tips Section

• For extra moisture, add 2 tbsp Greek yogurt to the batter.
• Use pumpkin pie spice instead of individual spices for convenience.
• Slice once cooled completely to prevent crumbling.
• Enjoy warm with a spread of almond butter or cream cheese.

Nutrition Facts

• Serving Size: 1 slice
• Calories: 210
• Protein: 5g
• Carbohydrates: 28g
• Fat: 9g
• Fiber: 4g
• Sugar: 10g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

FAQs

can i make this vegan?
Yes, substitute eggs with flax eggs and use dairy-free butter or oil.

can i use quick oats instead of rolled oats?
Yes, but texture will be slightly softer.

can i reduce the sugar?
Yes, you can cut the sugar in half or replace it with maple syrup.

can i bake this in muffin tins?
Yes, reduce baking time to about 20–22 minutes.

Closing Notes

This gluten-free pumpkin oat bread is the ultimate cozy bake for fall, balancing warm spices and wholesome oats in every slice. Whether served for breakfast, dessert, or snack, it’s a versatile and easy recipe to keep on repeat. Bake a loaf, share with loved ones, and savor the comforting flavors of autumn.