Oat Flour Pumpkin Bread
User Reviews
5
Oat Flour Pumpkin Bread
Description
The oat flour base provides a slightly coarse texture and subtle nuttiness, paired with the moisture from pumpkin puree and richness from melted coconut oil. Maple syrup adds sweetness without refined sugar, balanced by pumpkin pie spice for warm spices like cinnamon and nutmeg. Eggs act as binders and leavening is from baking powder. The batter is poured into a parchment-lined loaf pan to bake at 350°F for about 55 minutes, until a cracked top confirms doneness.
Once fully cooled, the bread slices cleanly and has a moist interior with a tender crust. Its slightly gummy texture when warm resolves on cooling. The loaf works well as a breakfast item, snack, or dessert during cooler seasons.
Storing at room temperature in an airtight container keeps it fresh for two days, while refrigeration extends freshness up to a week. The recipe notes substitution options but no specific details are given.
Ingredients
- 1 1/2 cups oat flour
- 3/4 cup pumpkin puree
- 1 cup maple syrup
- 4 teaspoons pumpkin pie spice
- 3 large egg
- 1/4 cup coconut oil melted
- 2 teaspoons baking powder
- 1/2 teaspoon salt fine sea salt
Instructions
- Preheat the oven to 350ºF and lightly spray a 9-inch by 5-inch loaf pan with oil. Press a piece of parchment paper into the bottom. The oil will hold it in place! In a large mixing bowl, combine the oat flour, pumpkin, maple syrup, spice, eggs, oil, baking powder, and salt. Mix well.
- Pour the batter into the prepared pan, and use a spatula to smooth the top. Bake until the loaf rises and cracks on top, about 55 minutes at 350ºF.
- Let the pumpkin bread cool completely, as it will have a slightly gummy texture when it's warm. Slice the cooled bread and serve right away. Leftovers can be stored in an airtight container on the counter for up to 48 hours, or in the fridge for up to a week.
Notes
- Nutrition data applies to one of 12 slices, offering approximate guidance for portion size.
- Store pumpkin bread in an airtight container at room temperature for up to 48 hours, or refrigerate for up to one week.
- Allow the bread to cool completely before slicing to ensure proper texture and avoid gumminess.
- See full recipe details for suggestions on ingredient substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 119mg | 5% |
| Potassium | 236mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 2450IU | 49% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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