Oat Flour Pumpkin Bread Recipe: The Cozy, Gluten-Free Loaf That Disappears Before It Cools

You know that moment when your whole house smells like a fall candle—but better because you can eat it? That’s this pumpkin bread. It’s moist without being gummy, sweet without the crash, and somehow feels like a hug and a victory lap at the same time.

You’ll mix it in one bowl, slide it into the oven, and everyone will ask for a second slice before the first is gone. This is the kind of recipe that turns “I don’t even like pumpkin” people into believers.

What Makes This Recipe So Good

• Gluten-free, but not sad. Oat flour gives the loaf a tender crumb with a naturally nutty flavor that beats plain white flour on complexity.
• Incredibly moist. Pumpkin puree + a touch of oil + yogurt keep it plush for days without turning dense.
• Balanced sweetness. It leans cozy, not candy. You taste pumpkin and warm spices, not a sugar bomb.
• One-bowl wonder. Minimal dishes, maximum payoff.Your future self says thanks.
• Flexible by design. Dairy-free? No problem. Want chocolate chips?Obviously. Prefer nuts? Do it.

Ingredients

• 2 cups finely ground oat flour (store-bought or homemade from rolled oats)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (or sub 1 1/2 teaspoons pumpkin pie spice total)
• 3/4 cup light brown sugar, packed
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/3 cup neutral oil (avocado, light olive, or melted coconut)
• 1/3 cup plain Greek yogurt (or dairy-free yogurt)
• 2 teaspoons vanilla extract
• Optional mix-ins: 1/2 cup dark chocolate chips, chopped walnuts/pecans, or pepitas for topping

How to Make It – Instructions

1. Prep the pan. Heat oven to 350°F (175°C).Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
2. Whisk dry ingredients. In a large bowl, whisk oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
3. Add the sweet and wet. To the same bowl, add brown sugar, pumpkin puree, eggs, oil, yogurt, and vanilla. Whisk until smooth and no dry pockets remain.The batter will be thick but pourable.
4. Fold in extras. Stir in chocolate chips or nuts if using. Don’t overmix; just a few turns to distribute.
5. Fill and top. Scrape batter into the pan, smoothing the top. Sprinkle with pepitas or a little cinnamon sugar for a subtle crust, if you’re extra.
6. Bake. Bake 50–60 minutes, until the top is set and a toothpick comes out mostly clean with a few moist crumbs.If the top browns too quickly, tent loosely with foil in the last 10–15 minutes.
7. Cool properly. Let cool in the pan 10–15 minutes, then lift out and cool on a rack at least 45 minutes before slicing. Yes, waiting is painful. Worth it.
8. Slice like a pro. Use a serrated knife for clean slices.Serve warm or room temp.

Storage Tips

• Room temperature: Wrap tightly or store in an airtight container for up to 3 days. It actually tastes better on day two.
• Refrigerator: Keeps 5–6 days. Warm slices in the microwave for 10–15 seconds to revive the crumb.
• Freezer: Slice, wrap individually, and freeze up to 3 months.Thaw at room temp or toast straight from frozen. Perfect for future-you’s snack emergencies.

Nutritional Perks

• Whole-grain goodness: Oat flour brings fiber and beta-glucan, which support steady energy and heart health.
• Vitamin boost: Pumpkin delivers vitamin A, potassium, and antioxidants—your skin and immune system approve.
• Sane sugars: Balanced sweetness with brown sugar; no frosting or glaze needed to taste amazing.
• Better fats: A modest amount of oil for moisture without relying on butter. IMO, the texture is unbeatable.

Don’t Make These Errors

• Using pumpkin pie filling. It’s pre-sweetened and spiced.You’ll wreck the balance. Pure pumpkin only.
• Skipping the rest before slicing. Hot bread crumbles and seems underbaked. Cooling sets the crumb and flavor.
• Coarse oat flour. Grainy flour = gritty loaf.Use finely ground oat flour or blitz rolled oats in a blender until powdery, then measure.
• Overmixing the batter. Even without gluten, overmixing can compact the crumb. Stir just until combined.
• Wrong pan size. A smaller pan increases bake time and risks a gummy center. Stick to 9×5 or adjust time accordingly.

Recipe Variations

• Dairy-free: Use coconut oil or avocado oil and swap Greek yogurt for a thick dairy-free yogurt.Still plush.
• Maple-sweetened: Replace brown sugar with 1/2 cup maple syrup and reduce yogurt to 1/4 cup. Slightly longer bake time; watch for doneness.
• Crumble top: Mix 1/3 cup oat flour, 3 tablespoons brown sugar, 2 tablespoons cold butter (or coconut oil), and a pinch of cinnamon. Sprinkle before baking.
• Chocolate swirl: Melt 1/4 cup chocolate chips with 1 teaspoon oil.Dollop over batter and swirl with a knife. Fancy, zero effort.
• High-protein boost: Swap 1/4 cup of the oat flour for unflavored or vanilla whey or plant protein. Add 1–2 tablespoons milk if batter gets too thick.
• Nutty crunch: Fold in 1/2 cup toasted walnuts or pecans and top with extra for texture and drama.

FAQ

Can I make my own oat flour?

Yes.

Blend rolled oats in a high-speed blender until very fine and powdery, about 30–60 seconds. Measure after blending for accuracy.

How do I prevent a gummy center?

Use finely ground oat flour, don’t underbake, and let the loaf cool before slicing. Also, avoid excess moisture from watery pumpkin; if your puree is very wet, blot it with paper towels.

Is this bread gluten-free?

It can be.

Use certified gluten-free oat flour if you’re sensitive or celiac. Oats themselves are gluten-free but often processed with wheat.

Can I use coconut sugar or white sugar?

Coconut sugar works 1:1 and gives a subtle caramel note. White sugar works too, but you’ll lose a bit of moisture and depth—offset with an extra tablespoon of yogurt if you want.

What if I only have pumpkin pie spice?

Use 1 1/2 to 2 teaspoons pumpkin pie spice and skip the cinnamon, nutmeg, and cloves.

Taste your batter and adjust to preference, FYI.

In Conclusion

This Oat Flour Pumpkin Bread Recipe nails the sweet spot between comfort and better-for-you. The texture is tender, the flavor is toasty and warm, and the method is ridiculously simple. Bake one for the week, then freeze slices for instant cozy on demand.

Just a warning: one loaf rarely lasts 24 hours—plan accordingly.