Oat Flour Pumpkin Bread is a delicious and healthy treat, perfect for fall or any time of year. With the warm flavors of pumpkin spice and the wholesome goodness of oat flour, this bread is both comforting and nourishing. It’s easy to make and can be enjoyed as a breakfast option, snack, or dessert. You’ll love how simple it is to prepare and how delightful it tastes!
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Wholesome and Nutritious Ingredients
- Easy to Prepare
- Perfectly Moist and Flavorful
- Great for Meal Prep
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Total Time: 55-65 minutes
Ingredients List
- 1/3 cup melted refined coconut oil (or other neutral flavored oil such as avocado or canola)
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 2 cups oat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp pumpkin pie spice
- OPTIONAL: 1/4 cup chocolate chips
How to make Step-by-Step
1. Preheat the Oven
Heat the oven to 350°F (175°C).
2. Mix Wet Ingredients
In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract until smooth.
3. Add Dry Ingredients
Add the oat flour, baking soda, baking powder, salt, and pumpkin pie spice to the wet mixture. Stir until well incorporated.
4. Prepare the Pan
Pour the batter into a greased 9×5 inch loaf pan.
5. Bake
Bake for 40-50 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
6. Cool Down
Allow to cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing. Slicing while still warm may cause the bread to fall apart.
7. Store or Serve
Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat before serving. (For muffins, pour batter into a greased or lined 12 cup muffin pan and bake for 22-25 minutes.)
Serving Suggestions
This Oat Flour Pumpkin Bread is delicious on its own, but you can also serve it with a spread of butter or cream cheese. It pairs wonderfully with a cup of tea or coffee. For a special treat, warm up slices in the microwave and serve with a scoop of ice cream.
Storage Tips
- Store in an airtight container in the fridge for freshness.
- Freeze slices individually for easy snacking later.
- Wrap the bread tightly in plastic wrap before freezing to avoid freezer burn.
- Allow the bread to cool completely before storing to prevent sogginess.
Tips for Success
- Be sure to measure your ingredients accurately for the best results.
- Let the bread cool completely before cutting to ensure clean slices.
- Adjust the sweetness by adding more or less maple syrup according to your taste.
- Feel free to fold in nuts or raisins for added texture.
Variations to Try
- Substitute half of the oat flour with almond flour for a nutty flavor.
- Add dried cranberries or walnuts for extra sweetness and crunch.
- Use pumpkin spice blend instead of individual spices for convenience.
FAQs
Can I use regular flour instead of oat flour?
Yes, but the texture and flavor will be different than intended.
How do I know when the bread is done baking?
The edges will pull away from the pan, and a toothpick inserted into the center will come out clean.
Can I freeze this bread?
Absolutely! It freezes well for up to 3 months.
What’s the best way to store leftover pumpkin bread?
Keep it in an airtight container in the fridge or freeze it for longer storage.
Closing Notes
Making Oat Flour Pumpkin Bread is a straightforward process that yields a wonderful, healthy treat. You will love the cozy flavors and the fact that it’s packed with nutrients. Perfect for sharing with family and friends or enjoying at home, this recipe is both satisfying and easy. So grab your ingredients and get ready to bake a delightful loaf of pumpkin goodness!
Oat Flour Pumpkin Bread
Ingredients
Wet Ingredients
- 1/3 cup melted refined coconut oil (or other neutral flavored oil such as avocado or canola)
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups oat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp pumpkin pie spice
- 1/4 cup chocolate chips Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract until smooth.
- Add the oat flour, baking soda, baking powder, salt, and pumpkin pie spice to the wet mixture. Stir until well incorporated.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake for 40-50 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing. Slicing while still warm may cause the bread to fall apart.
Storage
- Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat before serving. (For muffins, pour batter into a greased or lined 12 cup muffin pan and bake for 22-25 minutes.)
