Buy Now →Oat Flour Pumpkin Bread
This delicious pumpkin bread is naturally sweetened with maple syrup, is dairy free and gluten free, and is packed with nourishing ingredients and warm spices.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
1 cup pumpkin puree
3 large eggs
1/3 cup pure maple syrup
2 1/2 teaspoons vanilla extract
170 grams (about 1 1/2 cups) oat flour
95 grams (3/4 cup very lightly packed) “super-fine” almond flour (not almond meal)
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda (make sure it’s fresh!)
1/2 tsp baking powder (make sure it’s fresh!)
1/2 teaspoon salt
Instructions
- Preheat the oven to 350ºF. Spray a 8 x 4 inch loaf pan* with nonstick cooking spray (or rub oil or butter on with a paper towel). Set aside.
- In a large bowl, mix together the pumpkin puree, eggs, pure maple syrup and vanilla extract until well combined. Add in the oat flour, almond flour, pumpkin pie spice, cinnamon, baking soda and salt. Fold together with a spatula until no lumps remain.
- Pour batter into prepared loaf pan, smoothing the top with a spatula. Bake for 50-53 or until a toothpick comes out clean in the middle of the bread – it’s normal if there are a few crumbs that stick to it.
- Cool bread for 10 minutes in the pan. Then loosen the bread from the pan by carrying a knife all along the edge of the bread between the pan. Transfer bread to a wire rack to finish cooling completely. It’s important to remove the bread so that it’ll cool quicker and stop cooking.
- The bread tastes best the next day.
- For best storage: Once completely cooled (a couple hours), wrap the bread in plastic wrap then in aluminum foil and store on the counter for up to 3 days. This wrapping technique locks in the moisture and keeps it fresh. View post above for refrigerator and freezer directions.
- Please leave feedback and your review if you made this recipe! Thanks!
Equipment
Buy Now →Notes
I prefer to use an 8 x 4 metal loaf pan. This ensures the bread is as thick as possible, rather than using a larger pan where the batter doesn’t fill as high.
If you want to precisely measure the grams of the almond flour and oat flour, you can get this inexpensive kitchen scale on Amazon. It’s the one I use and it’s so great to have on hand for baking recipes. I store mine in my cabinet and I love being able to grab it easily for any recipe.
It’s important to use fresh baking soda and baking powder or else baked goods may not properly rise in the oven. Whenever I open a new box, I write the date on it to track when it was opened. I replace mine every 30 days. Hint: For baking soda, instead of throwing it out when it’s been opened more than a month, stick the box in the back of your refrigerator! This helps keep the refrigerator fresh.
Find it online: https://homecookedliving.com/oat-flour-pumpkin-bread/
