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Healthy Pumpkin Bread- Delicious Recipe Ever

Healthy Pumpkin Bread- Delicious Recipe Ever

Healthy Pumpkin Bread- Delicious Recipe Ever: The oat flour pumpkin bread recipe that is secretly healthy is really moist, organically sweetened with pure maple syrup, and it is created without the use of butter. It is free of gluten and dairy, super simple to prepare, and packed with warm and comforting pumpkin flavors!

Also Read: Buffalo Chicken Flatbread- Delicious Recipe Ever

Healthy Pumpkin Bread- Delicious Recipe Ever


  • 2 eggs, room temperature
  • 1 cup pumpkin puree, not pumpkin pie filling
  • ½ cup melted coconut oil
  • ½ cup pure maple syrup
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • 1 ¾ cups oat flour, spooned & leveled
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp pumpkin pie spice


A temperature of 175 degrees Celsius (350 degrees Fahrenheit) should be set in your oven. To prepare a loaf pan with dimensions of 9 inches by 5 inches, either line it with parchment paper or thoroughly grease it.

Eggs, pumpkin puree, melted coconut oil, maple syrup, coconut sugar, and vanilla extract are the elements that should be mixed together in a mixing bowl in order to form the liquid components. Using a whisk, thoroughly blend the ingredients.

A whisk should be used to combine the dry ingredients, which comprise oat flour, salt, baking soda, baking powder, and pumpkin spice. These ingredients should be stirred together in a separate dish.

When preparing the dish, it is necessary to combine both the dry ingredients and the liquid elements. To ensure that there are no remnants of flour visible in the mixture, it is recommended that a rubber spatula be utilized in order to blend the two main ingredients.

You can include some chocolate chips in the mixture if you so desire. Immediately after the loaf pan has been greased, the batter should be poured into it. To make a delectable topping, combine with some rolled oats, pumpkin seeds, or micro chocolate chips.

An oven that has been preheated should be used to bake the dish for fifty to sixty minutes. If a toothpick is inserted into the center of the bread and it comes out clean, then the bread is ready to be served. This occurs when there is a lovely crack in the middle of the loaf.

Be sure to keep a close eye on it because it took me a little less than an hour to complete it. The pumpkin bread that you cooked at home and made with oat flour is very excellent.


Making Oat Flour at Home: Process or blend rolled or quick oats in a food processor or blender until they resemble fine flour. Even so, you can sift the oat flour to get rid of any larger particles.

Alternatives to Oat Flour: If you don’t have any on hand, you may make your own by processing rolled or quick oats in a high-speed blender until they resemble flour. Never use coconut flour or almond flour in its place!

Create your own pumpkin pie spice by combining 1/2 teaspoon ground cloves, 1 teaspoon ground allspice, 2 teaspoons ground ginger, and 1 tablespoon ground cinnamon. For this bread, combine all the ingredients, being careful to measure out the exact amount.

Maple Syrup: You can replace maple syrup or honey with honey, agave nectar, brown rice syrup, or any other liquid sweetener of your choice.

For optimal effects, replace coconut sugar 1:1 with either light brown sugar or dark brown sugar. If necessary, cane sugar can also be used.

Coconut Oil: To make the pumpkin bread dairy-free, you can substitute vegan butter or olive oil. You can use regular unsalted butter if you are not concerned about that. Use Pumpkin Puree: Canned pumpkin pie filling is loaded with sugar and artificial flavors; steer clear of it.

Avoid Overmixing the Batter: If you overmix the pumpkin batter made with oat flour, your bread can turn out dense and gummy rather than fluffy and tender. Verify the expiration date on your baking soda. If it has been open for more than six months or is expired, your pumpkin bread won’t rise properly.

Blend-Ins: For extra texture and nutrition, add 1/2 cup of mix-ins, such as chopped nuts, seeds, chocolate chips, walnuts, or dried fruit. Freezing: The pumpkin bread is freezer-friendly. Before freezing, carefully wrap it in aluminum foil and plastic wrap or put it in an airtight container. It can be kept in the freezer for two to three months.

Storage: Store it in the refrigerated for up to six days or at room temperature for up to four days, wrapped in plastic wrap or sealed in an airtight container.

Also Read: Healthy Buffalo Chicken Dip – Delicious Recipe Ever


  • Calories: 225kcal
  • Carbohydrates: 29g
  • Protein: 4g
  • Fat: 10g
  • Saturated Fat: 7g
  • Cholesterol: 27mg
  • Sodium: 235mg
  • Potassium: 151mg
  • Fiber: 2g
  • Sugar: 13g
  • Vitamin A: 3218IU
  • Vitamin C: 1mg
  • Calcium: 47mg
  • Iron: 1mg

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