Name: Healthy Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
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 tsp vanilla extract; 1 ¾ cups oat flour (spooned & leveled); 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 tbsp pumpkin pie spice

This secretly healthy pumpkin bread is made with oat flour, naturally sweetened with maple syrup, and super moist! It’s gluten-free, dairy-free, butter-free, and full of cozy pumpkin spice. So easy to make and even easier to love!

Easy pumpkin bread made with oat flour

Pumpkin season is officially here, and I’m ready to bake all the pumpkin goodies. This oat flour pumpkin bread might just be my favorite yet! It’s fluffy, moist, and bursting with cozy pumpkin spice—basically fall in a loaf.

What makes this recipe special? It’s made with simple, wholesome ingredients like pumpkin puree, oat flour, and maple syrup. No butter, no refined sugar, and totally gluten- and dairy-free!

The oat flour gives it the softest, melt-in-your-mouth texture, and honestly, it’s better than any pumpkin loaf you’d find at Starbucks.

I’ve lost count of how many times I’ve made this recipe, and every time, it disappears within a day. I mean, who can resist sneaking just one more slice? This bread is pure pumpkin perfection, and I can’t wait for you to try it!

Why I love this recipe:

Quick & Easy: Perfect for any level baker.
Super Moist: But made without butter!
Naturally Sweetened: No refined sugars here.
Made with Oat Flour: This makes it gluten-free, full of whole grains, and healthier.
Cake-Like Texture: Soft, fluffy, and buttery.
Secretly Healthy: No one will guess it's made with lighter and simpler ingredients.
Try these healthy oat flour pumpkin muffins or these pumpkin oatmeal bars next!

healthy pumpkin bread that's super soft and moist

Ingredients needed

This oat-flour pumpkin bread recipe calls for simple, healthy ingredients. It's naturally gluten-free, dairy-free, and refined sugar-free. Here’s what you’ll need:

Eggs: Use room-temperature eggs for a smoother batter and softer bread. They bind the bread together and add protein.
Pumpkin Puree: Use pure pumpkin puree for moisture and not pumpkin pie filling—it’s too sweet and spiced.
Coconut Oil: Melt and cool the coconut oil before mixing. It keeps the bread moist and dairy-free. You can also use dairy-free butter.
Maple Syrup: Use pure maple syrup for natural sweetness. Avoid pancake syrup for the best flavor.
Coconut Sugar: Adds extra sweetness and a hint of caramel. Light brown sugar works as a substitute if needed.
Vanilla Extract: Use pure vanilla extract for the best flavor. It adds a warm, sweet touch.
Oat Flour: Use store-bought or make your own by blending oats until fine. It keeps the bread light and gluten-free.
Baking Soda + Baking Powder: Both are needed to help the bread rise and create a fluffy texture.
Salt: Enhances the other flavors in the bread.
Pumpkin Pie Spice: Adds warm, cozy fall flavors. Use store-bought or homemade spice.

all ingredients in healthy pumpkin bread in small bowls with labels

Step-by-step how to make healthy pumpkin bread

This easy, healthy pumpkin bread is extra fluffy, moist, and soft. Any level baker can make it! Follow these simple steps, and refer to the recipe card at the bottom for exact measurements.

Step One: Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it well.

Step Two: In a mixing bowl, whisk together the wet ingredients: eggs, pumpkin puree, melted coconut oil, maple syrup, coconut sugar, and vanilla extract. Make sure there are no lumps.

Step Three: In another bowl, whisk together the dry ingredients: oat flour, salt, baking soda, baking powder, and pumpkin spice.

Step Four: Combine the wet and dry ingredients. Mix well with a rubber spatula until there are no visible flour traces. Add chocolate chips if desired.

whisked pumpkin puree, eggs, ample syrup, vanilla, and coconut sugar in a mixing bowl

adding oat flour, baking soda, and baking powder to the wet ingredients

Step Five: Pour the batter into the prepared loaf pan. Top with rolled oats, pumpkin seeds, or mini chocolate chips.

Step Six: Bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean and there’s a crack in the middle. TIP: Mine took just under 1 hour, so keep an eye on it.

Enjoy your homemade oat flour pumpkin bread!

healthy oat flour pumpkin bread batter in a loaf tin before baking with rolled oats sprinkled on top

My top baking tips for oat flour pumpkin bread:

Use Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling with added sugar and artificial flavors.
Follow the Recipe: Stick to the ingredients I’ve listed for the best results. Substituting random ingredients can affect the texture and taste. I left a list of good substitutions below.
Don’t Overmix the Batter: Overmixing can make the bread dense and gummy. Mix just until combined.
Check Baking Soda Expiration: Expired baking soda won’t help your bread rise properly, so check the date!
Add Mix-Ins: Add up to ½ cup of your favorite mix-ins like nuts, seeds, or chocolate chips for extra flavor and texture.
Let the Bread Cool: Let the bread cool completely before slicing. This helps keep it moist and prevents it from falling apart.

slices of moist, fluffy oat flour pumpkin bread

Variations

Here are some fun ways to customize your pumpkin bread with different flavors and mix-ins:

Chocolate Chip: Stir in ½ cup of chocolate chips for a sweet touch.
Nutty: Add ½ cup of chopped nuts like walnuts, almonds, or pecans, or even pumpkin seeds.
Cream Cheese Swirl: Swirl ⅓ cup of cream cheese into the batter for a rich, creamy twist.
Cranberry: Add ½ cup of dried cranberries for a tart, festive flavor.
Maple Glazed: Drizzle with a sweet maple glaze for extra sweetness.
Pumpkin Banana: Swap pumpkin puree for mashed bananas for a fun flavor combo.
Pumpkin Muffins: Make these into healthy pumpkin muffins—check the recipe card below for instructions.
Make Healthy Pumpkin Muffins: You can make these healthy oat flour pumpkin muffins or turn this load into muffins. I left instructions in the recipe card below.

Easy ingredient substitutions:

Here are some easy swaps for this healthy pumpkin bread. I recommend swapping only 1 or 2 ingredients to keep the recipe’s original flavor and texture.

Oat Flour: If you don’t have oat flour, make your own by blending rolled or quick oats until they’re flour-like. DON'T use almond or coconut flour in place of oat flour.
Maple Syrup: You can use honey, agave nectar, brown rice syrup, or any other liquid sweetener you prefer in place of maple syrup.
Coconut Sugar: Swap 1:1 with light or dark brown sugar. Cane sugar also works well if needed.
Coconut Oil: Olive oil or vegan butter works as a substitute to keep the bread dairy-free. If you’re not concerned about dairy, unsalted butter is an option.
Pumpkin Pie Spice: Make your own by combining 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon allspice, and ½ teaspoon ground cloves.

Frequently Asked Questions

Why is my pumpkin bread dry?

Your pumpkin bread can be dry if it is overmixed or overbaked. Make sure to use coconut oil to keep the bread moist. Also, check with a toothpick to see if it is done to avoid overbaking.

Can I use a different sweetener?

Yes, you can swap maple syrup with honey or agave nectar. Just keep in mind the flavor may vary slightly.

Is this pumpkin bread gluten-free?

Yes, this recipe is gluten-free as long as you use certified gluten-free oat flour.

How do I know when the bread is done?

The bread is done when a toothpick inserted into the center comes out clean, and there’s a nice crack on top. If it needs more time, continue baking in 5-minute intervals. If it’s browning too quickly but the center isn’t fully cooked, cover it loosely with aluminum foil to prevent further browning while it finishes baking.

Can I freeze pumpkin bread?

Absolutely! Wrap the bread tightly in plastic wrap and aluminum foil, or store it in an airtight container. It will last for 2-3 months in the freezer.

How to store pumpkin bread:

Store the bread wrapped in plastic or in an airtight container at room temperature for up to 4 days, or refrigerate it for up to 6 days.

If you love this recipe, try these 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

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