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    Home » Bread

    Oat Flour Pumpkin Bread

    Published: Aug 14, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    oat flour pumpkin bread sliced on a wire rack on a white background with an orange, yellow, and white linen

    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! 

    oat flour pumpkin bread sliced on a wire rack on a white background with an orange, yellow, and white linen

    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.

    Jump to:
    • 📖How do you make Oat Flour?
    • 🎃How do you make this oat flour pumpkin bread recipe?
    • 🍴More Pumpkin Recipes
    • Recipe Card
    • Recipe Ratings & Comments
    Oat Flour Pumpkin Bread stacked high on a blue and white striped plate on a white background

    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!!

    If you love pumpkin bread make sure to check out my cream cheese swirled pumpkin bread and my cookie butter pumpkin bread.

    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.

    oats added to a food processor on a white background with an orange, yellow, and white linen
    Oats blended in food processor on a white background with an orange, yellow, and white linen
    close up of Oats blended in food processor on a white background with an orange, yellow, and white linen

    🎃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.

    sugar added to a bowl of melted butter in a clear bowl on a white background with an orange, yellow, and white linen
    sugar and butter mixed together in a clear bowl with a wire whiskon a white background with an orange, yellow, and white linen
    eggs and vanilla added to sugar butter mixture in a clear bowl with a wire whisk on a white background with an orange, yellow, and white linen
    dry ingredients added to wet batter on a white background with an orange, yellow, and white linen

    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.

    oat flour pumpkin bread mixed all together in a clear bowl with a spatula
    pumpkin and yogurt added to oat flour pumpkin bread batter in a glass bowl on a white background with an orange, yellow, and white linen
    oat flour pumpkin bread batter in a loaf pan before baking on a white background with an orange, yellow, and white linen

    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!

    🍴More Pumpkin Recipes

    • 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 recipe by leaving a star rating and comment below!

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    Print

    Recipe Card

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    Oat Flour Pumpkin Bread stacked high on a blue and white striped plate

    Oat Flour Pumpkin Bread

    ★★★★★

    5 from 5 reviews

    Print Recipe
    Pin Recipe

    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!

    • Total Time: 1 hour
    • Yield: 10-12 Slices 1x

    Ingredients

    Units Scale
    • 4oz (1 stick/ ½ cup) Unsalted butter, melted
    • 200 grams (1 cup) Granulated Sugar
    • 2 Large Eggs, at room temp.
    • 1 Teaspoon Vanilla Extract
    • 175 grams (1 ¾ cups) Oat Flour (2 ¼ Cups Rolled Oats Blended into a flour consistency)
    • 1 Teaspoon Baking Soda
    • ½ Teaspoon Salt
    • ½ Teaspoon Ground Cinnamon
    • ¼ Teaspoon Ground Cloves
    • ¼ 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 Teaspoon Maple Extract
    • 1 Tablespoon Hot Water

    Instructions

    1. Preheat oven to 350F/180C 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 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

    1. In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too thin add a teaspoon of water at a time to reach desired consistency. Drizzle on top of bread.Store lefovers in an air-tight cotnainer in the fridge. 

    Equipment

    loaf pan

    Loaf Pan

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    oxo food scale

    OXO Kitchen Scale

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    Notes

    *To keep recipe gluten-free make sure to use gluten-free oats

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 15
    • Cook Time: 45
    • Category: Snack
    • Method: Bake
    • Cuisine: American

    Keywords: oat flour pumpkin bread recipe, pumpkin dessert recipes, oat flour recipes

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes
    Oat Flour Pumpkin Bread Pieces stacked on top of each other on a colorful plate on a wood board

    This recipe was first posted on September 30, 2013.

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    Reader Interactions

    Comments

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    1. Rebecca @ Exploits of a Dorm Room Baker says

      September 30, 2013 at 7:53 pm

      Oh jeez, that sounds like quite the day. I don't have a blender so the oat flour might be a bit out of reach for me, but I'd love to try this recipe using regular all-purpose flour! It really does look delicious :).

      Reply
      • Elizabeth says

        September 30, 2013 at 7:55 pm

        Thanks Rebecca- yes give this recipe a try!! I LOOOOOOVE it 🙂

        Reply
      • Paige says

        September 28, 2016 at 6:39 pm

        You can buy oat flour!

        Reply
    2. Gloria // Simply Gloria says

      October 01, 2013 at 12:19 pm

      I'm falling in love with too! I love any kind of cake and especially anything that has oatmeal and/or pumpkin. What a perfect Fall treat! Pinned!

      Reply
      • Elizabeth says

        October 01, 2013 at 6:25 pm

        Thanks gloria it was perfect 🙂

        Reply
    3. miss messy says

      October 01, 2013 at 12:50 pm

      Oooo wow. I have never used oat flour before but I think I need to! 🙂

      Reply
      • Elizabeth says

        October 01, 2013 at 6:25 pm

        Oh yes you must, I absolutely love it 🙂

        Reply
    4. Nicole @ Young, Broke and Hungry says

      October 01, 2013 at 2:21 pm

      I feel as if any bad day could be turned upside down with this oat flour pumpkin bread!

      Reply
      • Elizabeth says

        October 01, 2013 at 6:26 pm

        yes the little bread that I got was worth it!!

        Reply
    5. Nicole says

      October 01, 2013 at 6:31 pm

      Any changes if you use gluten free oat flour?

      Reply
      • Elizabeth says

        October 01, 2013 at 6:35 pm

        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!!

        Reply
    6. Heather @ French Press says

      October 01, 2013 at 8:19 pm

      how sad 🙁 but it looks delicious

      Reply
      • Elizabeth says

        October 02, 2013 at 10:14 am

        It was a sad day! Lol

        Reply
    7. Karly says

      October 01, 2013 at 8:58 pm

      This looks so good that I totally would have ate it off the floor. 😉 I'm a bit of a klutz too...I'm always dropping food on my shirt.

      Reply
      • Elizabeth says

        October 02, 2013 at 10:14 am

        Haha I did eat some off of the floor lol!

        Reply
    8. Chung-Ah | Damn Delicious says

      October 02, 2013 at 1:33 am

      Sorry about your day! And the pumpkin bread on the floor. But I'm with Karly - I would've eaten it off the floor too!

      Reply
      • Elizabeth says

        October 02, 2013 at 10:15 am

        Haha I did a bit! Us goodies don't let anything stop us 😉

        Reply
    9. Amy | Club Narwhal says

      October 02, 2013 at 7:47 am

      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!

      Reply
      • Elizabeth says

        October 02, 2013 at 10:16 am

        Haha being a klutz isn't the best when you love food as much as us!!

        Reply
    10. Jessica @ A Kitchen Addiction says

      October 02, 2013 at 10:10 am

      Love the sound of this! I'd be pretty sad if I had to watch a loaf of this bread fall to the floor!

      Reply
      • Elizabeth says

        October 02, 2013 at 10:16 am

        Thanks Jessica!

        Reply
    11. Nicole says

      October 02, 2013 at 6:06 pm

      Gluten free oat flour?

      Reply
    12. Jocelyn says

      October 04, 2013 at 10:31 pm

      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!

      Reply
    13. Laura Dembowski says

      October 05, 2013 at 8:40 am

      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.

      Reply
    14. [email protected] Plaid and Paisley Kitchen says

      October 05, 2013 at 12:57 pm

      I am in love with all the pumpkin! These are healthy too!!

      Reply
    15. Amy G says

      October 07, 2013 at 6:48 pm

      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 🙂

      Reply
      • Elizabeth says

        October 07, 2013 at 9:34 pm

        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 🙂

        Reply
    16. Samantha says

      October 25, 2013 at 3:44 am

      Sounds delicious! About how many people does this serve? I think I'll make today!

      Reply
      • Elizabeth says

        October 25, 2013 at 10:32 am

        Hi Samantha, depending on how thick you cut the slices I serve about 8-12 people 🙂 LMK if you make this!! We gobbled it up sooo quickly lol

        Reply
    17. Samantha says

      November 05, 2013 at 10:21 am

      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?!

      Reply
      • Elizabeth says

        November 05, 2013 at 3:49 pm

        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 🙂

        Reply
    18. yukaz says

      December 17, 2013 at 12:22 am

      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.

      Reply
      • Elizabeth says

        December 17, 2013 at 2:45 pm

        Hi Yukaz, sorry about that I was thinking of two things at once LOL! I meant to say 1/2 cup or 1 individual size container of greek yogurt.

        Reply
    19. GP says

      February 15, 2014 at 11:30 am

      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!

      Reply
      • Elizabeth says

        February 17, 2014 at 12:59 pm

        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 🙂

        Reply
    20. December says

      October 24, 2014 at 9:54 am

      DOUBLE THE FLOUR! and it's perfect.
      LoveLightUNITY

      Reply
      • Sarah says

        October 31, 2014 at 3:34 am

        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.

        Reply
    21. Leah says

      July 26, 2015 at 7:07 pm

      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!

      Reply
      • Elizabeth says

        July 28, 2015 at 3:49 pm

        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!

        Reply
    22. Jerilyn says

      March 24, 2016 at 3:26 pm

      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.

      Reply
    23. Paige says

      September 28, 2016 at 6:41 pm

      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.

      Reply
      • Elizabeth says

        September 29, 2016 at 10:02 am

        Thanks Paige, glad you enjoyed it, one day make the glaze it is divine! XO

        Reply
    24. Nadia says

      November 28, 2016 at 2:02 pm

      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!

      Reply
      • Elizabeth says

        November 28, 2016 at 2:09 pm

        So happy to hear those modifications worked for you Nadia! Sounds selfish 🙂

        Reply
    25. Samantha says

      April 21, 2017 at 7:35 pm

      I'm OBSESSED with your oat flour banana bread.. definitely waking up early to make this in the morning!

      Reply
    26. Sera says

      February 04, 2018 at 12:06 pm

      I made this last night with freshly roasted butternut squash and substituted 1/4c canned coconut milk for yogurt and 1/2c honey for 1c sugar. It is so perfect! Thank you so much.

      Reply
      • Elizabeth says

        February 04, 2018 at 12:16 pm

        Thank you for letting me know Sera, so happy you liked it! The substitutions sound delicious!

        Reply
    27. Regina says

      August 20, 2018 at 9:54 pm

      There has to be drugs in this because it is ADDICTING. I can't wait to make this again in the fall.... Or anytime I need something SWEET!

      ★★★★★

      Reply
    28. Chad says

      August 20, 2018 at 9:59 pm

      Kids approved, and I did too! They won't stop asking when we can make it together!

      ★★★★★

      Reply
    29. Kale2Cookies says

      November 16, 2019 at 11:28 am

      We absolutely loved this recipe. We turned it into mini muffins and substituted the 1/2 stick of butter with 1/4 cup Coconut Oil and 1/4 Cup I Can’t Believe It’s Not Butter. Came out so great!

      Reply
      • Elizabeth Waterson says

        November 17, 2019 at 2:07 pm

        Thank you so much for reporting back Nicole!

        Reply
    30. Emily says

      February 29, 2020 at 4:51 pm

      There's an error in the conversion of greek yogurt between one batch vs. two or three. Instead of going up in cups it goes down.(1/2 > 1/4 > 1/6... should be 1/2 > 1 > 1 1/2) 🙂

      Reply
      • Elizabeth Waterson says

        March 01, 2020 at 9:02 am

        Hi, Emily thank you for pointing this out, the calculation is automatically calculated, I've submitted a support request to fix the calculation. I appreciate you bringing it to my attention!! XX Liz

        Reply
    31. Kiera says

      April 02, 2020 at 4:01 pm

      I didn't have clove and nutmeg so I substituted 2 tsp of pumpkin pie spice and it was just delicious. For the maple glaze, I had maple syrup but no maple extract--substituted vanilla extract and it came out greaaaaat! This is so moist--never every made such a moist bread before. 🙂

      ★★★★★

      Reply
      • Elizabeth Waterson says

        April 02, 2020 at 5:26 pm

        Kiera thank you so much for coming back to let me know, I truly appreciate it. You have to have moist bread!! So glad you were able to adapt the recipe to your needs and enjoyed it!! XX Liz

        Reply
    32. Brandy Savage says

      August 30, 2020 at 2:08 pm

      Just made this recipe for the first time and it is amazing! Made two small loaves and Added chocolate chips to one for my kiddos. Thank you for sharing! Do you by chance have the nutrition info?

      ★★★★★

      Reply
      • Elizabeth Waterson says

        August 30, 2020 at 4:40 pm

        Hi Brandy, thank you so much for the lovely review. I don't have the nutrition info but if you Google a free nutrition calculator there are plenty you can copy and paste the ingredients in. Take care. XX Liz

        Reply
    33. Jeannie Le says

      November 27, 2020 at 12:17 am

      Made this for tonights thanksgiving! The sweetness was a bit too much for me so i will cut back next time. I also used my own pumpkin spice blend. I baked it for about 70 minutes. Even then i wasnt sure if it was fully done or just barely done. Over all the bread was delicious and i will make it again. Its fluffy and moist. The slices crumbled so i think i will extend baking time next time just to draw out more moisture so the slices can hold their shape. This is also my first time using oat fluor!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        November 27, 2020 at 2:44 pm

        Thank you so much for coming back to rate and review the recipe Jeannie. Oat flour does make a more tender/ delicate slice compared to a normal all-purpose flour blend. I am glad to hear you enjoyed it!! Take care. XX Liz

        Reply
    34. Connie says

      January 20, 2021 at 12:23 pm

      Hi there, quick question about the oat flour. Do you start off with 1 3/4 cups (175g) of rolled oats and you process them until you get oat flour, or is it 1 3/4 cups of oat flour after processing the oats. There is a bit of a difference. For example, 2 cups of rolled oats once processed into flour is actually 1 3/4 cups of oat flour. Thank you.

      Reply
      • Elizabeth Waterson says

        January 21, 2021 at 8:42 pm

        Hi Connie, thank you for reaching out, sorry for the confusion. Roughly 2 ¼ Cups of Rolled Oats blended into oat flour which would be the 1 3/4 cup. I will go ahead and update the recipe card to reflect this. I appreciate you bringing it to my attention. Please let me know if you have any questions or if you try the recipe I would love to know what you think!! XX Liz

        Reply
    35. Vivi says

      October 05, 2022 at 1:04 pm

      Hi! If I wanted to make this recipe ahead of time, how many days ahead could I make it to serve?

      Reply
      • Elizabeth Waterson says

        October 05, 2022 at 4:52 pm

        Hi Vivi, I would say ideally no more than 2 for best flavor, and it is quite moist so I would personally make it, let it cool, wrap it in plastic wrap and store in the fridge, then take out and set on the counter day you want to serve it. Please let me know if you try the recipe ! XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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