This oat flour pumpkin bread is a deliciously hearty and healthy quick bread filled with pumpkin spice flavors like nutmeg, cinnamon, & allspice in every bite. No refined flour, sugar, or oil!
You guys. You guys.
This bread.
Oh. My. Gawd.
I set out to make a pumpkin version of the most popular recipe on my blog, my honey oat flour bread, and not to toot my own horn or anything, but I freaking nailed it!
AND this recipe, with just a few tweaks, can also make oat flour pumpkin muffins!
It’s so good, and I decided it would be the subject of my first shot at filming my own recipe videos. Yes, I know there are recipe videos here at HH, but I was previously outsourcing those. My goal this year is for EVERY SINGLE HH recipe to have a video.
If that’s going to happen, then I’m going to have to film them myself. So, below (above the recipe card), you can find my first official recipe video, shot with a new lens and new investment in editing software. I’m pretty proud of it.
It’s DEFINITELY better than my photography was when I started.
Enough about the behind the scenes of the blog, and back to the important stuff, like this delicious pumpkin oat flour bread! Baby Kal has been devouring it every single day for a snack, as happy as a little clam!
How To Make Oat Flour Bread
I promise you this bread is super easy to whip up. Start by quickly making some oat flour (see my tutorial in this post along with 14 other ways to use oat flour or watch the video below). PS Please don’t buy oat flour for 15 bucks a bag, it’s so easy to make!
As you can see from the photo above, it’s one of those quick bread where you mix the dry, mix the wet, combine and bake type things. The only unique step is to let the batter sit for 5 minutes before placing it in the oven.
This allows the oats to absorb the liquid before baking. I’m not 100% sure if this is necessary or not, but it’s what I do!
Enjoy your bread. We’ve been making this on REPEAT, NON STOP! I’m eating it. I’m freezing it. I’m giving it away for Christmas gifts. It’s delicious! If you love oat flour and want to try it out with other amazing desserts, check out this great recipe collection for ideas!
More Healthy Pumpkin Treats You’ll Love:
- Oat Flour Pumpkin Muffins
- Healthy Pumpkin Muffins
- Healthy Pumpkin Bread
- Paleo Pumpkin Chocolate Chip Cookies
- Healthy Pumpkin Cookies (uses oat flour)
- Flourless Pumpkin Bread
Oat Flour Pumpkin Bread
Ingredients
- 3 cups rolled oats (2.75 cups oat flour)
- 1 cup pumpkin puree not pumpkin pie filling
- .25 cup Unsweetened Vanilla Almond Milk
- ½ cup honey
- 2 eggs
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp ground allspice
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350F.
- Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is very fine. (or you can purchase fine oat flour.)
- In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.
- Add nutmeg, cinnamon, allspice, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
- Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
- Let the mixture sit for five minutes.
- Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish but this may change cooking time.) The paper will wrinkle, this is the price we pay for easier clean up!
- Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.
- Bake for 40-45 minutes until inserted toothpick comes out clean.
- Let cool COMPLETELY so it doesn't crumble, but if you can't wait that long it will still be delicious!
Video
Notes
Nutrition
Do I need to use 1/2 cup of honey? I would like to cut the sugar in half?
Hi! I think I answered this question on Pinterest, BUT, yes you could use less honey, but you would need to increase the milk a bit. I’m not sure how much though, maybe increase 1/4 cup? Let me know if you try it!
This recipe is wrong. The mix looks nothing like the photo shown. You need to find the errors!
Hi Brenda,
I’m sorry your mix didn’t turn out. I’ve made this recipe as written more times than I can count and it always comes out delicious so I don’t believe there to be an error.
Made this yesterday and it was delicious! I added 1/3 of a cup of semisweet chocolate chips and it was the perfect amount of sweetness and pumpkin! The only thing I would change is next time I might add some all spice and/or cloves.
YUM! thanks for sharing!
Could you substitute allulose for the honey? Can’t eat that much sugar. Thanks
I’m not familiar with cooking with allulose, sorry!
I’ve made this twice now and the second batch is currently baking in the oven (smells amazing!) so we shall see how that turns out. For the person who asked about reducing the honey content, know that I’ve reduced the sugar content to 2 tablespoons of brown sugar and I used about 1/2 cup of Greek yogurt and three eggs. Between the oats and spices, the bread is plenty sweet and it’s fantastic. Great recipe – a real keeper.
Love these modifications! Thanks for sharing!
This oat pumpkin bread recipe looks delicious. However, I find your site very annoying!!!!!! The content is covered with ads and it is lame that you want to harvest emails to bother people before you allow them to print a recipe. I won’t be using your site
Feedback received and I have turned off the print button for now so you should be able to print without providing email. I can not turn off ads as they are the only thing that allow me to provide free recipes on the internet. Each recipe takes 20 hours to develop, test, retest, photograph, video, edit photos, and write up the post. The reason for the print button is because google is making it harder and harder to find small publishers, they’ve almost made it obsolete in every category but recipes. They will do the same for recipes soon. I don’t sell products or do marketing funnels, just put helpful healthy recipes and nutrition tips that I learned as a Dietitian on the internet to help everyone learn the things I wish I didn’t have to become a Dietitian to learn. Anyways you should be able to print without providing an email now. Thanks for caring enough to provide feedback I appreciate it.
I’ve made a lot of oat flour breads but this one is topping the list. Moist, just sweet enough and super easy to make. I will be making this again. My kids ate it up.