Spicy and moist this Oat Flour Pumpkin Bread is delicious if you want to make it even better add the maple glaze. This easy quick bread is perfect for your morning cup of coffee, an afternoon treat or a midnight snack! You will love this delicious recipe!
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!
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 until they resemble a flour-like texture. The oats create a beautiful depth of flavor in the bread.
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 I do here and just wait until next week another maple pumpkin recipe I have planned!!
This recipe starts off with oat flour, to keep this recipe gluten-free make sure to use gluten-free oats.
How do you make Oat Flour?
Take either rolled or quick oats then place them in a food processor and process until a fine flour-like texture. You won’t end up with an all-purpose flour texture but it will look and feel like flour, with some chunks of oats in. This creates the oat flour to make the quick bread recipe.
How do you make this oat flour pumpkin bread recipe?
This easy recipe starts off with melted butter whisked with granulated sugar. Then add your eggs and vanilla extract. Next, add your freshly made oat flour, baking soda, salt, and spices ( I used a blend of ground cinnamon, cloves, and nutmeg- feel free to add some cardamon or ginger too). Finally, gently fold in the yogurt and pumpkin puree.
Pour the batter into a greased 9X5 Loaf Pan and bake in a preheated 350F oven for 55-65 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 20 minutes before inverting on to a wire rack to cool completely.
The pumpkin bread is delicious but if you want a little something extra then I suggest making this maple glaze. I love a real maple punch so I use maple extract to really pack the punch. In a small bowl whisk together powdered sugar, maple syrup, maple extract and a little bit of hot water. Then pour over pumpkin bread and let set.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale (affiliate link) is the one I use and is also the number one recommended kitchen scale by Cook’s Illustrated. Think about it -what one person scoops into a “cup” is completely different as to what someone else scoops!
Fancy some more pumpkin?
- Chocolate Chunk Pumpkin Bread Recipe
- Pumpkin Blondies Recipe
- Nutella Pumpkin Tiramisu
- Brown Butter Pumpkin Cake Recipe
- Chewy Pumpkin Chocolate Chunk Cookies
- Pumpkin Cheesecake Muffins
- Pumpkin Cheesecake with Biscoff Crust
Please let me know if you make this Oat Flour Pumpkin Bread Recipe!Print
Spicy and Moist this Oat Flour Pumpkin Bread is delicious if you want to make it even better add the maple glaze. This easy quick bread is perfect for your morning cup of coffee, an afternoon treat or a midnight snack! You will love this delicious recipe!
- 4oz (1 stick/ 1/2 cup) Unsalted butter, melted
- 200 Grams (1 cup) Granulated Sugar
- 2 Large Eggs, at room temp.
- 1 Teaspoon Vanilla Extract
- 175 Grams (1 3/4 cups) Oat Flour (Blended into a flour)
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Nutmeg
- 4oz (1/ 2 cup) Greek Yogurt plain or vanilla
- 8oz (1 cup) Pumpkin Puree (not pumpkin pie mix)
Maple Glaze (Optional)
- 145 Grams (1 Heaping Cup) Powdered Sugar, sifted
- 3 Tablespoons Maple Syrup
- 1 Teaspoons Maple Extract
- 1 Tablespoons Hot Water
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- 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.
- Fold in greek yogurt and pumpkin into the flour mixture.
- Pour into prepared pan.
- Bake for 55-65 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, everyone’s oven is different so check for doneness vs just the time is complete.
Optional Maple Glaze
- In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too thin add a tsp of water at a time to reach desired consistency. Drizzle on top of bread.Store lefovers in an air-tight cotnainer in the fridge.
*To keep recipe gluten-free make sure to use gluten-free oats
Keywords: oat flour pumpkin bread recipe, pumpkin dessert recipes, oat flour recipes
This recipe was first posted on September 30, 2013.