Oat Flour Pumpkin Bread (One Bowl!)

This is the easiest and most delicious gluten free pumpkin bread! Made just with oat flour, it's naturally gluten-free and so simple to make. Just layer the ingredients into a bowl, stir, and bake!

I love adding chocolate chips here, similar to my gluten free chocolate chip pumpkin bread, and a sprinkling of nuts swirled into the batter would be nice, too. Or, try a drizzle of maple glaze for extra seasonal flavor and sweetness. But, it's just as lovely plain!

Why I Love This Oat Flour Pumpkin Bread

Something happens around October - I start craving allll the pumpkin things. When I want something homey, I always turn to this easy oat flour pumpkin bread recipe. It satisfies every pumpkin yearning, and could hardly be easier to make. Perfect on a cool fall morning or snacked on throughout the day, here's why I adore this loaf:

• Naturally gluten-free. This recipe was developed specifically to use oat flour, meaning that it's completely gluten-free as written. I love that!
• So easy. There's not much better than a one-bowl recipe, and this pumpkin loaf definitely fits the definition of a "quick bread." You need 5 minutes or less to make the batter.
• Always welcome. Whether with a cup of coffee or tea, or served warm alongside a glass of milk, this pumpkin bread is a hit with young and old alike, no matter the time of day! Tip: It's sturdy enough to pop into lunchboxes!

Ingredients Needed

Here's a look at the ingredients list for this quick loaf. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oat flour - Whole grain, gluten-free oat flour is the only flour needed in this recipe. If you can't eat oats, brown rice flour or sorghum flour are good substitutes.
• Baking powder
• Salt - I use fine sea salt, and table salt also works.
• Spices - A combo of ground cinnamon, ginger, and nutmeg.
• Olive oil - I prefer extra-virgin olive oil, but you can use any oil you prefer, such as avocado, vegetable, or melted coconut oil.
• Brown sugar - Light or dark brown sugar works, or swap coconut sugar or maple syrup.
• Eggs - Use large or medium eggs.
• Pumpkin puree - My recipe for homemade pumpkin puree is wonderful here, or you can use canned pumpkin. Just make sure to use pure pumpkin puree rather than pumpkin pie mix (this latter contains sugar and spices already).

Variation Ideas

• Nuts - Add 1 cup of chopped walnuts or pecans to the batter for some crunch.
• Chocolate - Any type of chocolate works! I love semisweet chocolate chips or a chopped-up chocolate bar, and milk chocolate adds a touch of rich sweetness. Use about 1 cup of chocolate chips.
• Cinnamon sugar - Combine 1 tablespoon ground cinnamon with 2 tablespoons of granulated sugar and sprinkle this liberally over the top of the batter before baking.
• Vegan - Swap 3 flax eggs for the eggs to turn this recipe vegan.

Tips & Recipe Notes

• Don't overbake. Oat flour can get a bit dry if you bake it for too long. I advise checking with a tester around 50 minutes and checking thereafter every 5 minutes until it's done.
• Cool completely. Though tempting to slice right into that warm, fragrant loaf, resist the impulse! The crumb will set as it cools, ensuring there's no gumminess.
• Make it refined sugar-free. It's so easy to make this loaf with coconut sugar or maple syrup. Simply swap 1 cup of coconut sugar or ¾ cup of maple syrup for the brown sugar.
• Use gluten free flour.  If needed, substitute the combination of oat and almond flour for 1 ¾ cups of gluten free all-purpose flour (my homemade gluten free flour blend is a nice choice).
• Use pumpkin pie spice. Use pumpkin pie spice in place of the combination of spices in the batter if you prefer.

Proper Storage

• Counter - Store any leftover pumpkin bread in an airtight container or sealable bag on the counter for up to three days.
• Fridge - Place the bread in its container or bag in the fridge and store it for up to 5 days.
• Freezer - Freeze the whole loaf wrapped in plastic and foil in the freezer for up to 3 months. Or, freeze slices in a freezer-safe sealable bag for up to 3 months. Thaw in the fridge before serving.