This healthy pumpkin bread recipe is soft, moist, and full of cozy pumpkin spice. Made with oat flour and naturally sweetened with maple syrup, it’s gluten-free, dairy-free, and butter-free—an easy fall bake you’ll love!
Think Starbucks pumpkin bread… only healthier with oat flour and maple syrup.
A Quick Look At The Recipe
- ✅ Recipe Name: Healthy Pumpkin Bread Recipe (Oat Flour!)
- 🕒 Ready In: ~1 hour
- 👪 Serves: 12 slices
- 🍽 Calories: 255 calories per slice
- 🥣 Main Ingredients: Oat flour, pumpkin puree, maple syrup, coconut sugar, eggs, coconut oil, pumpkin spice
- 📖 Dietary Info: Gluten-free, naturally sweetened, no refined sugar, dairy-free option, vegetarian
- ⭐ Why You'll Love It: Moist, fluffy, and warmly spiced pumpkin bread that’s secretly wholesome. Made with oat flour, naturally sweetened, and easy to customize with chocolate chips, nuts, or raisins.
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I first got inspired to make this pumpkin bread after trying the Starbucks version, but I wanted something just as moist, spiced, and delicious — without all the extra sugar and refined flour. This recipe uses oat flour for a soft, tender crumb and is sweetened with maple syrup and a little coconut sugar, so it’s a healthier loaf you can enjoy anytime.
If you’re as pumpkin-obsessed as I am, you’ll also love my Healthy Pumpkin Oatmeal Bars for snacking, my Pumpkin Protein Muffins for a grab-and-go breakfast, and my Healthy Oat Flour Pumpkin Muffins when you’re craving something extra sweet.
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- Easy Substitutions & Variations
- Need to substitute an ingredient?
- How to Make Healthy Pumpkin Bread with Oat Flour
- 1 Minute Video Tutorial
- Top Tips for the Best Pumpkin Bread
- Frequently Asked Questions
- Storage, Freezing & Reheating
- More Healthy Pumpkin Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You’ll Love This Recipe
- Moist & fluffy: The oat flour makes this bread soft and tender without feeling heavy.
- Naturally sweetened: Made with maple syrup and coconut sugar instead of refined sugar.
- Wholesome & gluten-free: 100% oat flour means it’s naturally gluten-free and full of whole-grain goodness.
- Cozy Fall Flavor: Packed with warm pumpkin spices and cinnamon, so every bite tastes like fall (just like these healthy apple pie crumble muffins)!
- Easy to make your own: Simple one-bowl recipe with tested swaps for dairy-free or egg-free, and fun mix-ins like chocolate chips, walnuts, or raisins.
- Better-for-you treat: Dairy-free and butter-free, but still tastes just as indulgent as the classic.
I made this and added chia seeds, holy basil seeds, and walnuts, and when I tell you it didn’t last even 12 hours! My kids devoured it all! I love having a gluten-free treat to offer them. Super thankful I found your recipes!
- Kyla
Ingredients You’ll Need
- Oat flour – The star of this recipe! It makes the bread naturally gluten-free with a soft, tender crumb. If you’re making your own, blend rolled oats until very fine and spoon/level it into your measuring cup — packing it in can make the loaf dense.
- Pumpkin purée – Adds moisture, natural sweetness, and that cozy pumpkin flavor. Use pure canned pumpkin (not pumpkin pie filling). If yours looks watery, blot lightly with a paper towel so the bread doesn’t turn out gummy.
- Maple syrup + coconut sugar – A mix of liquid and granulated natural sweeteners keeps the bread moist, flavorful, and refined-sugar-free.
- Eggs – Help bind the loaf and give it structure.
- Coconut oil – Adds richness and keeps the crumb soft. You can also use olive oil or avocado oil if that’s what you have on hand.
- Vanilla extract – Rounds out the sweetness and warms up the flavors.
- Pumpkin pie spice + cinnamon – The heart of that cozy fall flavor! Use a good pumpkin spice blend or make your own with cinnamon, nutmeg, ginger, and cloves (I left a quick recipe below in the FAQ section).
- Baking powder + baking soda – The lift team that makes sure your bread rises tall and fluffy.
- Salt – Just a pinch to balance the sweetness and bring out the spice.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Make it dairy-free & gluten-free: This pumpkin bread is already dairy-free and gluten-free!
- Oat Flour: If you don’t have oat flour, just blend rolled or quick oats in a blender until super fine. Don’t use almond or coconut flour here — they behave totally differently and the bread won’t work. If you’re craving almond flour, try my Almond Flour Pumpkin Muffins instead — tested to perfection!
- Oil: I usually use coconut oil, but olive oil or avocado oil also works great. Each one adds a slightly different flavor, so use whatever you like best.
- Sweeteners: Maple syrup is my favorite for flavor, but honey also works in the same amount. You can cut back on the coconut sugar a little if you like it less sweet.
- Mix-ins: Chocolate chips, chopped walnuts, or raisins are my go-tos. Just keep it to about ½ cup so the bread doesn’t get too heavy.
- Cream Cheese Swirl: Swirl ⅓ cup softened cream cheese into the batter for a rich, creamy twist.
- Mini loaves or muffins: Divide the batter into mini loaf pans or a muffin tin — just reduce the bake time (muffins take ~20–25 minutes).
Need to substitute an ingredient?
Ask AI for suggestions on how to substitute the particular ingredient.
How to Make Healthy Pumpkin Bread with Oat Flour
- Step 1: Whisk together the wet ingredients — eggs, pumpkin purée, melted coconut oil, maple syrup, coconut sugar, and vanilla — until smooth.
- Step 2: Add the dry ingredients: oat flour, salt, baking soda, baking powder, and pumpkin spice.
- Step 3: Mix with a rubber spatula until no flour streaks remain. Fold in chocolate chips if using.
- Step 4: Pour the batter into the prepared loaf pan and sprinkle with oats, pumpkin seeds, or mini chocolate chips.
- Step 5: Bake at 350°F for 50–60 minutes, or until a toothpick comes out clean and a crack forms on top. Mine usually takes just under an hour, so start checking around 50 minutes.
1 Minute Video Tutorial
Top Tips for the Best Pumpkin Bread
- Measure oat flour correctly: Spoon and level it (or weigh it on a scale). Too much oat flour will make the bread dense.
- Use pure pumpkin purée: Skip pumpkin pie filling. Brands vary — I tested a few, and found that Farmer's Market Organic Pumpkin Puree always gives the most consistent texture. Libby’s also works well if you prefer a thicker purée.
- Don’t overmix the batter: Oat flour can get gummy if stirred too much. Mix just until everything is combined.
- Check for doneness early: Start testing around 50 minutes. The bread is ready when a toothpick comes out clean and a crack forms on top.
- Cool completely before slicing: Oat flour breads need time to set. If you slice too soon, it may crumble.
- Have fun with toppings: Sprinkle oats, pumpkin seeds, or mini chocolate chips on top for extra flavor and a pretty finish.
Frequently Asked Questions
Yes! This pumpkin bread is made with oat flour, maple syrup, and coconut sugar, so it’s naturally sweetened, gluten-free, and dairy-free — a better-for-you version of the classic.
Yes, you can use honey in the same amount as maple syrup. It will change the flavor slightly, but the bread will bake up the same.
This healthy pumpkin bread is done when a toothpick inserted into the center comes out clean and a crack forms on top. Start checking around 50 minutes.
Yes! This batter makes about 12 muffins. Bake at 350°F for 20–25 minutes, or until a toothpick comes out clean.
Yes! If you don’t have pumpkin pie spice on hand, you can make your own by mixing 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and a pinch of cloves. Use it exactly as you would store-bought pumpkin spice.
Storage, Freezing & Reheating
Pumpkin bread will stay fresh for 2–3 days at room temperature, up to 5 days in the fridge, and 3 months in the freezer. Reheat slices in the microwave for 20–30 seconds or warm in a 300°F oven for 10 minutes.
- Room temp: Airtight container, 2–3 days.
- Fridge: Up to 5 days, warm before serving.
- Freezer: Wrap the loaf or slices tightly and freeze for 3 months.
- Reheating: Microwave or oven until warm and soft.
More Healthy Pumpkin Recipes You'll Love
If you loved this oat flour pumpkin bread, try these recipes next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Healthy Pumpkin Bread Recipe
Ingredients
- 2 eggs, room temperature
- 1 cup pumpkin puree, not pumpkin pie filling
- ½ cup melted coconut oil
- ½ cup pure maple syrup
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups oat flour, spooned & leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it well.
- In a mixing bowl, whisk together the wet ingredients: eggs, pumpkin puree, melted coconut oil, maple syrup, coconut sugar, and vanilla extract.
- In another bowl, whisk together the dry ingredients: oat flour, salt, baking soda, baking powder, and pumpkin spice.
- Combine the dry ingredients with the wet ingredients. Mix the two together using a rubber spatula until there are no visible traces of flour. Mix in chocolate chips, if desired.
- Pour the batter into the greased loaf pan. Top with rolled oats, pumpkin seeds, or mini chocolate chips.
- Bake in the preheated oven for 50-60 minutes. The bread is done when there's a nice crack in the middle and a toothpick inserted into the center comes out clean. Mine took just under 1 hour, so keep an eye on it.
- Enjoy your homemade oat flour pumpkin bread!
Rae says
Could extra maple syrup be used in place of the coconut sugar?
Tati Chermayeff says
Hi! That would make the bread too flat because maple syrup is a liquid. You can use brown sugar or white sugar instead!
Barbara says
How long to bake if using mini loaf pans?
Tati Chermayeff says
Hi! For mini loaves or muffins: divide the batter into mini loaf pans or a muffin tin — just reduce the bake time (muffins take ~20–25 minutes).
Elayne Hudson says
Absolutely delicious and so moist! This is exactly the type of pumpkin bread recipe I was looking for (gluten free, dairy free). I made my own oat flour by blending oats until very fine and then measured it according to your directions. I love the spice level in this recipe as well. Definitely a keeper!
Tati Chermayeff says
THANK YOU SO MUCH for this 5-star review. Means so much and I am soooo happy you loved this pumpkin bread 🙂
Maddy says
Just tried this recipe - the only thing I had to swap was eggs for egg replacer (since I can’t have any eggs at the moment) - and it is OUTSTANDING!! Might eat the whole loaf tonight !! Thanks for the recipe! 🙂
Tati Chermayeff says
So glad you loved it!! 🥰 And yay for egg replacer working—love hearing it still came out amazing. Don’t blame you for wanting the whole loaf tonight!
Kyla says
I made this and added chia seeds and holy basil seeds and walnuts and when I tell you it didn’t last even 12 hours! My kids devoured it all! I love having a gluten free treat to offer them. Super thankful I found your recipes!
Tati Chermayeff says
Hi Kyla! I am sooo happy to hear that 🙂 I love this recipe!! Let me know if you try anything else on my blog