This easy Pumpkin Gluten-Free Bread is one of my guilt-free favorites, especially in the Fall! A moist and tender sweet bread made with gluten-free oat flour, sweetened with only maple syrup, and can easily be made dairy-free. Get your pumpkin spice ready!
Looking for more healthy treat ideas? Don't miss our favorite gluten, dairy, and sugar free Healthy Oatmeal Raisin Cookies, Quick & Healthy Berry Crisp and Vegan Snickers!
all about this pumpkin gluten-free bread
Meet our newest obsession. I have been on a processed sugar detox the last few weeks and (as you can probably guess) it has not been easy for my sweet tooth, especially heading into my favorite season for baking. When I got the urge for pumpkin bread, I knew I couldn't be the only one wanting a healthy version!
- Flavor: This pumpkin bread recipe is beyond delicious! I think we all know that there is magic that happens when pumpkin is paired with the fullness of maple syrup and warming pie spices. I mean, you can't go wrong!
- Texture: This bread is moist and tender with a divine crumb. It has a great soft, chewy texture thanks to the oat flour and cuts very well.
- Ease: This recipe is very easy to make. There are a few basic kitchen tools like a blender or food processor that help with the ease of the recipe. A beginner can easily master this one by following my detailed instructions below.
frequently asked questions
If you've ever had or made pumpkin bread I'm sure you will notice these swaps that make it a much healthier version! Instead of all-purpose flour, the base of this recipe is oat flour. Oats are high in fiber and a great substitute for all-purpose flour when the liquids are adjusted correctly. Maple syrup is used as the sweetener in this recipe so there is no sugar added. 100% pumpkin puree is highly nutritious and what we use in this recipe. Be careful not to grab pumpkin pie filling as it is full of sugars.
Oat flour is a whole-grain flour made from rolled oats. It is rich in nutrients and high in fiber so it is a great healthy substitute for all-purpose flour. Plus, making your own is super easy!
To make oat flour, simply: Place oats into a food processor or blender. You can use old fashioned oats or quick oats. Pulse the oats until they are ground down into a flour like consistency. This could take 30-60 seconds depending on the power of your machine. Once pulsed, double check the oats to make sure some didn't get stuck in the process. If needed pulse a few more seconds to get them all incorporated.
When using oat flour in a recipe, measure the oats after they have been turned into flour, not before when they are whole oats. If using oat flour as a replacement to all-purpose flour be sure to go by weight and not volume. Oat flour is significantly lighter than all-purpose or whole wheat flour, so you will need more oat flour volume wise to equal its rise. Going by weight will ensure you get the most accurate substitution.
This pumpkin bread is more moist due to the oat flour so it will last a max of 3 days in plastic wrap at room temperature. It also freezes really well. It is always best to freeze the bread at its freshest. Just make sure it is completely cooled before wrapping it in plastic wrap and sealing in an airtight container or freezer bag. You can freeze this bread for up to 3 months and transfer it to the fridge to defrost overnight.
Ingredients
To make this pumpkin bread, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions!
- Old-fashioned oats - We will turn these into a fine oat flour with either a blender or food processor.
- Pumpkin pie spice - Hello September! This is my favorite homemade pumpkin pie spice, but store bought works too.
- Baking soda - Of course
- Salt - I use a fine sea salt
- Pumpkin puree - Time to stock up for Fall! Be sure you are getting pumpkin puree and NOT pumpkin pie filling. We want 100% pumpkin with no added ingredients.
- Almond milk - I use an unsweetened almond milk, but your favorite kind of cow's milk will work as well.
- Coconut oil - You can substitute your favorite mild-flavored oil if you prefer.
- Maple syrup - This is where we get our sweetness!
- Eggs - Just two
- Vanilla extract - Just a tad
- Pumpkin seeds - These are optional, but I do love the extra little crunch that they give on top!
I have used these nonstick loaf pans for years and highly recommend them, but any 1 pound loaf pan will do. Just make sure you grease the pan for a perfect release.
How To Make This Pumpkin Gluten-Free Bread
To make this pumpkin bread recipe, simply:
- Make your oat flour.
Pour your oats into a food processor or blender and pulse until they have reached the consistency of flour. This shouldn't take more than a minute.
- Combine all dry ingredients.
Add the pumpkin pie spice, salt, and baking soda in with the oat flour and pulse to evenly combine.
- Whisk together all wet ingredients.
In a large bowl, whisk together the pumpkin puree, almond milk, coconut oil, maple syrup, eggs, and vanilla extract until combined.
- Combine.
Fold the dry ingredients into the wet until just combined. Avoid over stirring.
- Fill your pan.
Pour your batter into a well greased loaf pan and spread evenly. Sprinkle the top with pumpkin seeds.
- Bake.
For 40-45 minutes or until a toothpick inserted in the center of the loaf comes out clean.
To store: This pumpkin bread is more moist due to the oat flour so it will last a max of 3 days in plastic wrap at room temperature.
To freeze: It is always best to freeze the bread at its freshest. Just make sure it is completely cooled before wrapping it in plastic wrap and sealing in an airtight container or freezer bag. You can freeze this bread for up to 3 months and transfer it to the fridge to defrost overnight.
Variations
This pumpkin bread recipe can easily be altered based on what you have on hand or your preferences! Some great variations include:
- Nuts - I'm thinking pecans or walnuts would be excellent.
- Seeds - I use a mix of pumpkin and sunflower seeds, but really any will work.
- Dried Fruits - Raisins or cranberries... yum!
- Chocolate - Who wouldn't love this?
- Glaze Topping - My grandpa's favorite addition to any bread!
More Fall Desserts You’ll Love!
- A Master Vegan Baked Oatmeal Recipe
- Homemade Pumpkin Pie Spice
- Apple Cider Blondies
- Easy Spiced Snickerdoodles
- Pumpkin Spice Madeleines With Maple Glaze
- Caramel French Toast Bake With Berry Sauce Topping
- Pumpkin Pecan Fudge
- Easy Pumpkin Scones
- Cinnamon Banana Bread
Quick & Easy Pumpkin Gluten-Free Bread
- Total Time: 55 minutes
- Yield: 1 pound loaf 1x
- Diet: Vegan
Description
This easy Pumpkin Gluten-Free Bread is one of my guilt-free favorites, especially in the Fall! A moist and tender sweet bread made with gluten-free oat flour, sweetened with only maple syrup, and can easily be made dairy-free. Get your pumpkin spice ready!
Ingredients
- 3 cups old-fashioned oats
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoon sea salt
- 1 ½ teaspoons baking soda
- 1 cup pumpkin puree
- 1 cup almond milk (or your favorite cow's milk)
- 3 tablespoons melted coconut oil (or your favorite oil)
- ¾ cup maple syrup
- 2 eggs
- 1 ½ teaspoons vanilla extract
- Desired seeds for topping (I used a mix of pumpkin and sunflower)
Instructions
- Preheat oven to 375°F. Grease your loaf pan with baking spray and set aside.
- Place oats into blender or food processor and puree until they are the consistency of flour.
- Add pumpkin pie spice, baking soda, and sea salt in with the oat flour and pulse until combined.
- In a large mixing bowl, whisk together pumpkin puree, almond milk, coconut oil, maple syrup, eggs, and vanilla extract until combined.
- Fold the dry ingredients into the wet until just combined. Avoid over stirring.
- Pour batter evenly into prepared loaf pan and sprinkle the top with seeds.
- Bake for 35-45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow to cool on cooling rack for 5-10 minutes before cutting into.
Notes
- Serve straight out of the oven or store in a sealed container or wrapped tightly in plastic wrap for up to 3 days. Also, can freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
Keywords: Pumpkin gluten-free bread
