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Oat Flour Pumpkin Bread (GF)

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Course: Breakfast
Cook Time: 45 minutes
Cooling Time: 15 minutes
Servings: 1 loaf


  • 9x5 loaf pan


  • 2 3/4 cups oat flour
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 2 tsp. ground ginger
  • 1/2 tsp. salt
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 cup canned pumpkin (puree, not pie filling)
  • 1/4 cup low fat milk (or milk alternative)
  • 1/2 cup honey
  • 2 eggs
  • 1/4 cup canola oil
  • 1 tsp. vanilla extract


  • Preheat oven to 375°F.
  • Spray a 9×5 loaf pan with non-stick spray.
  • In a large mixing bowl, whisk together flour, spices, salt, baking soda and baking powder. Set aside.
  • In a small mixing bowl, whisk together pumpkin, milk, honey, eggs, oil and vanilla extract.
  • Fold wet mixture into dry ingredients. Pour batter into loaf pan.
  • Bake for 40 – 45 minutes or until a toothpick inserted into the middle comes out clean.
  • Allow to cool for 15 minutes before cutting.



If substituting all-purpose flour for oat flour, use 2 cups and 1 Tbsp, instead.
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