Healthy Pumpkin Bread Recipe
This healthy pumpkin bread is soft, moist, and full of cozy pumpkin spice. Made with 100% oat flour, no starches or gums, and naturally sweetened with maple syrup. It's gluten-free, dairy-free, and butter-free, mixed in one bowl into a tender pumpkin loaf you'll make all fall.
Ingredients
- 2 large eggs, room temperature
- 1 cup pumpkin puree, not pumpkin pie filling
- ½ cup melted coconut oil
- ½ cup real 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
- Prep the pan: Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it well.
- Whisk the wet ingredients: In a mixing bowl, whisk together the eggs, pumpkin puree, melted coconut oil, maple syrup, coconut sugar, and vanilla extract.
- Combine the dry ingredients: In another bowl, whisk together the oat flour, salt, baking soda, baking powder, and pumpkin pie spice.
- Mix gently: Add the dry ingredients to the wet and stir with a rubber spatula until no traces of flour remain. Stop as soon as the flour disappears, since oat flour turns gummy when overworked. Fold in chocolate chips if using.
- Fill the pan: Pour the batter into the prepared loaf pan. Top with rolled oats, pumpkin seeds, or mini chocolate chips.
- Bake 50 to 60 minutes: Start checking at 50 minutes. The loaf is done when a crack forms across the middle and a toothpick inserted into the center comes out clean. Mine usually takes just under an hour.
- Cool completely: Let the loaf cool fully before slicing. Oat flour breads need time to set, and slicing warm is the most common reason they crumble.
Notes
Use pure pumpkin purée, not pie filling. Brands vary in thickness. If yours looks watery, blot it lightly with a paper towel so the loaf does not turn gummy.
Measure oat flour spooned and leveled. Packing it into the cup is the fastest way to a dense loaf. Weigh it if you have a scale.
Both leaveners are needed. Oat flour has no gluten to build structure, so baking soda and baking powder together are what give the loaf height.
Making your own oat flour: Blend rolled or quick oats until fine with no visible flakes. Let it settle before measuring.
For muffins or mini loaves: Divide the batter into a muffin tin or mini loaf pans and reduce the bake time. Muffins take about 20 to 25 minutes.
Substitutions: Honey works in place of maple syrup in the same amount.
Olive or avocado oil work in place of coconut oil. Do not swap in almond or coconut flour, since the loaf will not hold together.
Storage: Airtight at room temperature 2 to 3 days, refrigerated up to 5 days, or frozen up to 3 months. Slice before freezing with parchment between slices.
Nutrition
Serving: 1 slice | Calories: 225kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 235mg | Potassium: 151mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!
