Gluten Free Pumpkin Oat Bread
Warm, hearty, and irresistibly spiced, this Gluten-Free Pumpkin Oat Bread is the perfect combination of cozy autumn flavors and wholesome ingredients. Made with a blend of homemade oat flour and gluten-free all-purpose flour, this bread has a tender crumb that's naturally gluten-free and packed with fiber. The rich pumpkin puree brings a moist texture, while cinnamon, nutmeg, and ginger infuse it with warming spice. A touch of melted coconut oil and brown sugar provide natural sweetness, and optional mix-ins like chopped nuts or chocolate chips add extra indulgence. Quick to prep in just 15 minutes, this loaf bakes into a golden, aromatic treat that's perfect for breakfast, a snack, or even dessert. It’s dairy-free adaptable and stays fresh for days—making it a must-try for anyone seeking a nutrient-rich yet delicious fall-inspired recipe.
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Recipe Information
Ingredients
- 1.5 cups Gluten-Free Oats
- 1 cup Pumpkin Puree
- 2 large Eggs
- 0.75 cup Brown Sugar
- 0.5 cup Coconut Oil (melted)
- 0.25 cup Milk (dairy or plant-based)
- 2 teaspoons Vanilla Extract
- 1 cup Gluten-Free All-Purpose Flour
- 1.5 teaspoons Ground Cinnamon
- 0.5 teaspoons Ground Nutmeg
- 0.5 teaspoons Ground Ginger
- 0.5 teaspoons Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 0.5 cup Chopped Nuts or Chocolate Chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it lightly.
In a blender or food processor, pulse the gluten-free oats until they form a fine flour-like consistency. Set aside.
In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, melted coconut oil, milk, and vanilla extract until smooth and well-combined.
In a separate bowl, stir together the oat flour, gluten-free all-purpose flour, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the optional chopped nuts or chocolate chips, if using.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 24.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
