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.
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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.
🎃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!
🍴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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Oat Flour Pumpkin Bread
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
- 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
- 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 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.
Notes
*To keep recipe gluten-free make sure to use gluten-free oats
- Prep Time: 15
- Cook Time: 45
- Category: Snack
- Method: Bake
- Cuisine: American
Keywords: oat flour pumpkin bread recipe, pumpkin dessert recipes, oat flour recipes
This recipe was first posted on September 30, 2013.
Rebecca @ Exploits of a Dorm Room Baker says
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 :).
Elizabeth says
Thanks Rebecca- yes give this recipe a try!! I LOOOOOOVE it 🙂
Paige says
You can buy oat flour!
Gloria // Simply Gloria says
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!
Elizabeth says
Thanks gloria it was perfect 🙂
miss messy says
Oooo wow. I have never used oat flour before but I think I need to! 🙂
Elizabeth says
Oh yes you must, I absolutely love it 🙂
Nicole @ Young, Broke and Hungry says
I feel as if any bad day could be turned upside down with this oat flour pumpkin bread!
Elizabeth says
yes the little bread that I got was worth it!!
Nicole says
Any changes if you use gluten free oat flour?
Elizabeth says
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!!
Heather @ French Press says
how sad 🙁 but it looks delicious
Elizabeth says
It was a sad day! Lol
Karly says
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.
Elizabeth says
Haha I did eat some off of the floor lol!
Chung-Ah | Damn Delicious says
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!
Elizabeth says
Haha I did a bit! Us goodies don't let anything stop us 😉
Amy | Club Narwhal says
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!
Elizabeth says
Haha being a klutz isn't the best when you love food as much as us!!
Jessica @ A Kitchen Addiction says
Love the sound of this! I'd be pretty sad if I had to watch a loaf of this bread fall to the floor!
Elizabeth says
Thanks Jessica!
Nicole says
Gluten free oat flour?
Jocelyn says
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!
Laura Dembowski says
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.
Chandra@The Plaid and Paisley Kitchen says
I am in love with all the pumpkin! These are healthy too!!
Amy G says
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 🙂
Elizabeth says
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 🙂
Samantha says
Sounds delicious! About how many people does this serve? I think I'll make today!
Elizabeth says
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
Samantha says
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?!
Elizabeth says
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 🙂
yukaz says
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.
Elizabeth says
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.
GP says
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!
Elizabeth says
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 🙂
December says
DOUBLE THE FLOUR! and it's perfect.
LoveLightUNITY
Sarah says
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.
Leah says
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!
Elizabeth says
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!
Jerilyn says
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.
Paige says
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.
Elizabeth says
Thanks Paige, glad you enjoyed it, one day make the glaze it is divine! XO
Nadia says
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!
Elizabeth says
So happy to hear those modifications worked for you Nadia! Sounds selfish 🙂
Samantha says
I'm OBSESSED with your oat flour banana bread.. definitely waking up early to make this in the morning!
Sera says
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.
Elizabeth says
Thank you for letting me know Sera, so happy you liked it! The substitutions sound delicious!
Regina says
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!
★★★★★
Chad says
Kids approved, and I did too! They won't stop asking when we can make it together!
★★★★★
Kale2Cookies says
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!
Elizabeth Waterson says
Thank you so much for reporting back Nicole!
Emily says
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) 🙂
Elizabeth Waterson says
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
Kiera says
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. 🙂
★★★★★
Elizabeth Waterson says
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
Brandy Savage says
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?
★★★★★
Elizabeth Waterson says
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
Jeannie Le says
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!
★★★★★
Elizabeth Waterson says
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
Connie says
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.
Elizabeth Waterson says
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
Vivi says
Hi! If I wanted to make this recipe ahead of time, how many days ahead could I make it to serve?
Elizabeth Waterson says
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