This secretly healthy oat flour pumpkin bread recipe is super moist, naturally sweetened with pure maple syrup, and made without butter. It’s gluten-free, dairy-free, so easy to make, and full of cozy pumpkin spices!
Healthy pumpkin bread made with oat flour
It’s officially pumpkin season, which means I have every excuse to bake all things pumpkin-spice. And I am not mad about it at all because I absolutely love pumpkin-spiced baked goods! We have so many pumpkin-spiced goodies on Healthful Blondie, but my personal favorites are definitely these single-serve pumpkin baked oats, healthy pumpkin oatmeal bars, banana pumpkin muffins, and now this pumpkin bread.
This healthy pumpkin bread is not like other recipes… its better. Why? Well, it’s made with oat flour! I love baking with oat flour because it is a great healthier, and gluten-free alternative to regular all-purpose flour. It also makes the bread so soft and fluffy.
I’ve made this recipe dozens of times now, and every time I do, I find myself running back to the kitchen multiple times a day for a little slice. It’s SO GOOD. Best of all, it calls for simple, wholesome ingredients like pumpkin puree, oat flour, eggs, coconut oil, maple syrup, pumpkin pie spice, coconut sugar, and vanilla. These ingredients are pantry staples and make this pumpkin bread gluten-free, refined sugar-free, and dairy-free.
Anyway, the best part about this oat flour pumpkin bread is its remarkably soft crumb. It’s moist, fluffy, and melt-in-your-mouth delicious. This pumpkin loaf might be healthy, but it certainly tastes better than the Starbucks version.
Why you’ll love this healthy recipe:
- Quick & Easy: Any level baker can make this easy, healthy pumpkin bread recipe.
- Moist: The pumpkin bread is so moist and made WITHOUT BUTTER!
- Naturally Sweetened: There are NO refined sugars in this healthy pumpkin bread.
- Oat Flour: There are no refined flours, either. This pumpkin bread is made gluten-free with oat flour.
- Taste Like a Cake: So buttery, soft, and delicious.
- Secretly Healthy: Trust me, no one can tell this pumpkin loaf is healthy!
- Gluten-Free & Dairy-Free: Perfect for everyone!
- Low-Cal: There are only 225 calories per serving.
- Cozy Flavor: Rich and warm pumpkin flavor with a hint of cozy spices.
- Try these healthy oat flour pumpkin muffins or these pumpkin oatmeal bars next!
This healthy oat flour pumpkin bread calls for simple and healthy ingredients. You need oat flour, eggs, maple syrup, pumpkin pie spice, and a few other ingredients. This recipe is gluten-free, dairy-free, and refined sugar-free. Here is a list of everything you need so you are prepared:
- Eggs: You need 2 eggs to help with structure and to add protein.
- Pumpkin Puree: For moisture! Don’t use pumpkin pie filling; it’s not the same thing.
- Coconut Oil: Instead of butter, we use coconut oil to add moisture and make this pumpkin load 100% dairy-free.
- Maple Syrup: This sweetens the loaf naturally without refined sugar. Make sure to use high-quality maple syrup that is 100% pure.
- Coconut Sugar: For additional sweetness and a slight caramel note. Coconut sugar is a fantastic refined-sugar-free sweetener for this healthy pumpkin loaf.
- Vanilla Extract: Just a dash for the best flavor.
- Oat Flour: I love baking with oat flour. It’s light, airy, gluten-free, and makes this healthy pumpkin bread so moist and soft.
- Baking Soda + Baking Powder: You need both to help the bread rise and get a light, airy texture.
- Salt: Just a tiny bit of salt helps enhance other flavors in this pumpkin loaf.
- Pumpkin Pie Spice: Infuses warm, Fall spices into the bread. You can use store-bought pumpkin spice or homemade (I left instructions below).
Kitchen tools needed
Here is a list of kitchen utensils you need to make this easy and healthy pumpkin bread recipe.
- 2 Mixing bowls
- Rubber spatula
- Loaf pan (9×5 inches)
- Parchment paper
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, and 1/2 cup.
How to make healthy pumpkin bread
Any level baker can make this easy, healthy pumpkin bread recipe. It is extra fluffy, moist, and so soft. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
Start by preheating your oven to 350°F (175°C). Line a 9×5-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.
Finally, 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. TIP: mine took just under 1 hour, so keep an eye on it.
Enjoy your homemade oat-flour pumpkin bread!
Expert recipe and baking tips
- Use Pumpkin Puree: Don’t use canned pumpkin pie filling because it contains lots of sugar and artificial flavors.
- Follow the Recipe: This is the best way to ensure that your healthy pumpkin bread is perfect. Don’t substitute random ingredients, and make sure it is one on my approved list below.
- Don’t Overmix the Batter: If you overmix the oat flour pumpkin batter, your bread may be gummy and dense instead of soft and fluffy.
- Check the expiration date of your baking soda: If your baking soda is expired or open for more than six months, your pumpkin bread won’t rise well.
- Reduce Sugar if Desired: Reduce sugar if desired, or use natural sweeteners like maple syrup for a healthier option.
- Mix-Ins: Incorporate 1/2 cup of your favorite mix-ins like chopped nuts, seeds, chocolate chips, or dried fruit for added texture and nutrition.
- Let the Bread Cool: This is super important. Ensure you let the bread cool completely before slicing it so it retains all its moisture.
Oat flour pumpkin bread variations
Here are some delicious flavor variations and mix-ins to elevate your pumpkin bread:
- Chocolate Chip: Add 1/2 cup chocolate chips.
- Nutty: Mix 1/2 cup of chopped nuts like walnuts, almonds, pecans, or pumpkin seeds.
- Cream Cheese Swirl: Create a cream cheese swirl in the middle of the bread with 1/3 cup of cream cheese.
- Cranberry: Mix in 1/2 cup of dried cranberries.
- Maple Glazed: Drizzle with a sweet maple glaze.
- Pumpkin Banana: Instead of pumpkin puree, use mashed bananas for a unique flavor.
- 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 is a list of the best ingredient substitutions for this healthy pumpkin bread. I only recommend swapping 1 – 2 ingredients so the original recipe doesn’t completely change.
- Oat Flour: If you don’t have oat flour, make your own by blending rolled or quick oats at a high speed until it is a flour-like consistency. Don’t substitute it with almond flour or coconut flour!
- Maple Syrup: Feel free to use honey, agave nectar, brown rice syrup, or any liquid sweetener you prefer as a substitute for maple syrup or honey.
- Coconut Sugar: Swap it out 1:1 with light brown or dark brown sugar for best results. You can also use cane sugar if needed.
- Coconut Oil: You can use olive oil or vegan butter to keep the pumpkin bread dairy-free. If that is not a concern of yours, you can certainly use regular unsalted butter.
- Pumpkin Pie Spice: Make your own by mixing 1 tablespoon of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg, 1 teaspoon of all-spice, and 1/2 teaspoon of ground cloves. Mix all the ingredients together and make sure to measure out the correct amount for this loaf.
Frequently Asked Questions
How do I prevent the pumpkin bread from becoming too dense or dry when using oat flour?
To prevent a dense or dry texture, don’t overmix the batter, and be careful not to overbake the bread. Check for doneness with a toothpick and avoid excessive stirring.
Can I substitute the oat flour?
I have tested every flour and found that it’s best not to substitute the oat flour. Oat flour has a specific texture since it is light and airy and made from ground oats. However, if you need to, you can use all-purpose flour or gluten-free all-purpose flour instead of oat flour in this pumpkin bread recipe. Look at the picture of the batter because you may need to add 1 tbsp extra milk. Don’t use almond flour or coconut flour!
Can I reduce the sugar in the recipe for a healthier option?
Yes, you can reduce the amount of coconut sugar (not maple syrup) in the recipe to your preference. Just keep in mind that reducing the amount of coconut sugar will affect the sweetness of the bread.
Can I add nuts, cranberries, or chocolate chips to the pumpkin bread?
Absolutely! You can add mix-ins like raisins, dried cranberries, chopped nuts, or chocolate chips to the batter before baking for added flavor and texture.
Can I use homemade oat flour?
Yes! To make oat flour at home, blend rolled or quick oats in a food processor or blender until you have a fine, flour-like consistency. You can even sift the oat flour to remove any coarse bits.
Can you make pumpkin pie spice at home?
If you don’t have pre-made pumpkin pie spice in your pantry, don’t worry! Here is a simple recipe to make your own pumpkin pie spice: 1 tablespoon of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg, 1 teaspoon of all-spice, and 1/2 teaspoon of ground cloves. Mix all the ingredients together and make sure to measure out the correct amount for this healthy pumpkin bread.
Is this recipe gluten-free?
Yes, this pumpkin bread is 100% gluten-free. Make sure you use certified gluten-free oat flour.
What’s the best substitute for maple syrup in baking?
The best substitute for maple syrup in baking is honey.
What can I substitute for coconut sugar if I don’t have it?
For best results, substitute coconut sugar with light or dark brown sugar in equal proportions. If needed, you can also use granulated sugar.
Can I make mini loaves or muffins with this recipe?
Yes, you can use this batter to make mini loaves or muffins. Adjust the baking time accordingly. Mini loaves and muffins typically take around 20-25 minutes to bake.
Can I freeze pumpkin bread?
Yes, you can freeze the pumpkin bread. Wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container before freezing. It can be stored for up to 2-3 months in the freezer.
How to store pumpkin bread:
To store oat flour pumpkin bread, wrap it in plastic wrap or place it in an airtight container and keep it at room temperature for up to 4 days or in the refrigerator for 6 days.
If you love this recipe, try these next!
- Healthy Oat Flour Pumpkin Muffins
- Healthy Pumpkin Oatmeal Bars
- Almond Flour Pumpkin Muffins
- Banana Pumpkin Muffins
- Chocolate Zucchini Banana Bread
- Healthy Peanut Butter Bread
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!
Healthy Pumpkin Bread
- Preheat your oven to 350°F (175°C). Line a 9×5-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!
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