Oat Flour Pumpkin Bread

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

So this one time I made this amazing Oat Flour Pumpkin Bread, my sister and I fell in love with it.

It was so moist, perfectly spiced and full of pumpkin flavor, not too oaty, and the maple glaze.. to die!

Then I went outside to snap a few pics, I tripped and it went everywhere. I also cut myself twice at work that day and the phone lines went down and I got a call for some credit card fraud. It was a great day, until my beloved Oat Flour Pumpkin bread fell all over the floor.

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

Luckily I had about 2 1/2 slices in the kitchen to take a few snaps but no whole loaf shots and not much gorgeous Oat Flour Pumpkin Bread for me to devour.

I am a clutz. Its a fact. I run into things, I fall over, I spill, I know my balance is not the best. Okay its not good at all. In the past I have dropped baked goods, and it is heartbreaking every time. Luckily I made this, taste it and then went to photograph it. I will be making this again, shortly. I just need a little bit of time, and right now its hard to come by, busy bee is my name!

 

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

 

The inspiration for this bread was from my oat flour banana bread, it has been one of my most viewed pages and one of my personal favorites. The oat flour is so easy to make, all you literally do is blend oats till they resemble a flour like texture. The oats create a beautiful depth of flavor in the bread.

 

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

I hope you give this recipe a try, we loved it and will make Oat Flour Pumpkin bread over and over again. The maple glaze is not necessary, but it so is necessary!! I just love maple and pumpkin like here and here and just wait until next week another maple pumpkin recipe I have planned!!

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

 

Oat Flour Pumpkin Bread

Oat Flour Pumpkin Bread

Ingredients

  • 1 stick/ 1/2 cup unsalted butter
  • 1 cup of granulated sugar
  • 2 large eggs
  • 1 TSP Vanilla Extract
  • 1 3/4 cups oat flour (Blend 1 3/4 cup old fashioned oats until flour)
  • 1 TSP baking soda
  • 1/2 TSP salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/ 2 cup / roughly1 individual container of Greek Yogurt Plain or Vanilla
  • 1 cup pumpkin puree
  • Maple Glaze (Optional)
  • 1 heaping cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 tsp maple extract
  • 1 tbsp hot water

Instructions

  1. Preheat oven to 350F and grease a 9X5 loaf pan.
  2. Melt butter. In a large bowl mix together the butter and sugar. Then add eggs and vanilla. Mix in oat flour, baking soda, salt, cinnamon, cloves and nutmeg.
  3. Fold in greek yogurt and pumpkin into the flour mixture.
  4. Pour into prepared pan.
  5. Bake for 45 minutes. Of course always check with a toothpick to make sure it is fully cooked. Or a knife if you want to reach the bottom.
  6. Optional Maple Glaze
  7. In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too think add a tsp of water at a time to reach desired consistency. Drizzle on top of bread.
http://confessionsofabakingqueen.com/oat-flour-pumpkin-bread/

Oat Flour Banana Bread

oatflourbanananrbead (1 of 1)

Related Posts Plugin for WordPress, Blogger...

You may also like

47 Comments

    1. Hi Nicole, I don’t think so, I have always made my own “oat flour” by just blending old fashioned oats into a flour texture. LMK if you try it 🙂 We loved this bread!!

  1. This looks so good–and I’m glad a few slices survived the trip 🙂 I am a major klutz as well. We’ve even switched completely to melamine or plastic plates and cups because I kept breaking everything!

  2. Ahhhh! Not the yummy pumpkin bread!! But I must third what Karly and Chung-ah said, I totally would have had my fork pulled out and eating it off the ground! LOL!

  3. I have been craving the perfect piece of pumpkin bread lately, and this is totally it! Love that you used oat flour. That makes it healthier so I can eat more, right? 🙂

    I feel your pain on dropping things. The other day I was dropping everything. I made a batch of my favorite flourless pb cookies to eat hot out of the oven after dinner and as I was pulling them out of the oven, I don’t know exactly what happened, but they ended up on the floor. I’m still a little upset about it. But it happens. Unfortunately.

  4. 1/2ish container of yogurt? What does that even mean??? I would love to try this but need a little more help on how much yogurt 🙂

    1. Sorry I was thinking of two ways and clearly didn’t explain lol- 1/2 ish cup of greek yogurt or a small container of greek yogurt- I think the Chobani ones I use are 5oz or 6 oz. Sorry for the confusion, LMK if you make the bread 🙂

  5. Elizabeth, I made the bread and we LOVED it! I think it got better everyday that I let it sit in my cake dome. I will definitely make again. Just wondering if I could sub the pumpkin for sweet potato for a different fall flavor?!

    1. Wonderful!! SO happy you enjoyed it Samantha. I have personally never made anything with sweet potato but I have heard that the textures are very similar and would guess you could straight sub it but not 100% sure. If you try LMK and if I do I will let you know 🙂

  6. Hi…looks like delicious.
    but what’s the meaning 1/2 ish container of greek yogurt plain/ vanilla?
    Could you tell me how much is it in cup/ ml?
    Thanks.

  7. DE-LISH
    I used vanilla whole milk yogurt instead of Greek yogurt (because) that’s what I had and 1 tsp of pumpkin pie spice because I didn’t have all those ingredient separate. Still so YUMMMM!!! The only thing is I felt like I could taste the baking soda-I’m going to give samples to friends and see if they feel the same way.

    Thanks for sharing!

    1. Hi GP, I am glad you tried the recipe and liked it, sorry to hear you thought you could taste the baking soda- I never have. Hopefully your friends didn’t either! Have a great week & thanks for commenting 🙂

    1. Yes to this! Mine was so wet, even after baking for 15 additional minutes. It tasted good, but next time I’d use just one egg, less pumpkin, and more oat flour.

  8. Hi,
    The recipe is no longer included with the post. I was hoping to make this again — it’s a fave! — any chance you can repost?
    Thanks!

    1. Hi Leah, sorry there was an issue on the back end of the site but now all recipes are posted properly! I love the pumpkin oat flour bread as well SO DELISH!

  9. Hi, I’m new to your site and would like to make this quick bread. Do you glaze the bread while it is still warm or when it is cooled completely? Thanks!

    As a side note, I grind my oats in my Magic Bullet, about 1/2 cup at a time. It works beautifully. I store this oat flour in my freezer and have oat flour ready to use whenever I need it for other recipes…just a FYI to your other readers.

  10. Just made this for the first time today and I love it. The only change I made was using Stevia instead of sugar, and I didn’t make the glaze (although it looks divine in the pics).

    Thanks for this delicious recipe.

  11. I had leftover butternut squash that I needed to use and a LOT of oat flour and honey. I found this recipe and subbed the butternut squash for the pumpkin and 1/2C honey in place of 1C sugar. I also used blueberry Greek yogurt since that’s all I had. Tripled the cinnamon. Came out amazing. Thanks for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge