Oat Flour Pumpkin Bread (One Bowl!)
This delicious, moist, oat flour pumpkin bread is made with canned pumpkin, oat flour, and plenty of pumpkin spice for a nourishing treat that's naturally gluten-free. It's giving Starbucks pumpkin loaf, but so easy to make in just one bowl. Whip up a batch and bring on the cozy!
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅓ cup melted refined coconut oil (or other neutral flavored oil such as avocado or canola)
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 2 cups oat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp pumpkin pie spice
- 1/4 cup chocolate chips
Instructions
- 1
Heat the oven to 350F.
- 2
In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
- 3
Add the oat flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
- 4
Pour the batter into a greased 9×5 inch loaf pan.
- 5
Bake for 40-50 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- 6
Allow to cool in the pan for 10 minutes, then cool the rest of the way on a rack prior to slicing. Do not slice until completely cooled or the slices will fall apart.
- 7
Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.
- 8
For Muffins
- 9
Follow instructions above. Pour batter into a greased or lined 12-cup muffin pan. Bake for 22-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.