Indulge in the Warmth of Fall: A Tender & Delicious Oat Flour Pumpkin Bread Recipe!

Quick Overview Section:
Recipe Rating: 5 Stars (Average based on 50 reviews)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: serves 4
Calories: 289 kcal per serving (approx.)

Introduction:
As the temperature drops and the leaves turn orange and yellow, nothing feels more comforting than a warm slice of Pumpkin bread. This oat Flour Pumpkin bread recipe is perfect for cozy fall afternoons with family and friends, and it makes a delicious gift for any occasion. With its tender, moist texture and warm fall flavors, this bread is sure to be a hit. And, it’s made with oat Flour, which makes it gluten-free and nutritious too!

Ingredients List:

1 cup oat Flour
1 cup Pumpkin puree
1/3 cup maple syrup (or honey)
1/4 cup coconut oil
1/4 cup applesauce
2 eggs (or flax eggs for a vegan option)
1/2 teaspoon Baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
Pinch of nutmeg, cloves, and salt

Step-by-Step Instructions:

Preheat the oven to 350°F (180°C) and grease a Loaf pan with coconut oil or non-stick spray.
In a large mixing bowl, combine oat Flour, Baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a separate bowl, mix together Pumpkin puree, maple syrup, coconut oil, applesauce, and eggs (or flax eggs for a vegan option).
Add the wet ingredients to the dry ingredients and mix until well combined.
Pour the batter into the greased Loaf pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for a few minutes and then transfer it to a wire rack to cool completely before slicing.
Enjoy with your favorite spread or just plain!

Tips and Tricks Section:

For a vegan option, use flax eggs instead of regular eggs by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of water and letting it sit for 5-10 minutes before stirring it into the batter.
If you don’t have oat Flour, you can make your own by blending oats in a food processor until they turn into a fine powder.
For a more rustic look, try sprinkling oats or Pumpkin seeds on top of the bread before Baking.
Store the bread at room temperature and cover it with a cloth or wrap to prevent it from drying out.

Nutritional Information (per serving):

Calories: 289 kcal
Protein: 6 g
Fat: 13 g
Carbohydrates: 36 g
Micronutrients:
Fiber: 3 g
Sugar: 13 g
Sodium: 77 mg
Optional Tips and Variations:

Serve the bread with a drizzle of maple syrup and a sprinkle of cinnamon on top for extra flavor.
Top the baked bread with a mix of chopped nuts, seeds, or dried fruit for a touch of crunch.
Add some diced apples or diced Pumpkin to the batter for added flavor and texture.

Recipe Notes:

Do you love this recipe? Please let us know by leaving a rating or a comment. We’d love to know how you enjoyed it and get feedback from you!
FAQs:

Can I use a different sweetener in place of maple syrup?
Yes, you can use honey or agave nectar in place of maple syrup.
What can I do if I don’t have oat Flour?
You can make your own oat Flour by blending oats in a food processor until they turn into a fine powder.
Can I store this bread for more than 3 days at room temperature?
Yes, you can store the bread in an airtight container at room temperature for up to a week.
Can I freeze this bread?
Yes, you can wrap the bread in plastic wrap and aluminum foil and store it in the freezer for up to 3 months.
Can I make this bread vegan?
Yes, you can replace eggs with flax eggs by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of water and letting it sit for 5-10 minutes before stirring it into the batter.

Thank you for visiting the recipe! If you have any questions or comments, feel free to leave them below. And don’t forget to share this recipe with your friends and family so they can enjoy it too. Happy Baking! 😊

Recipe Card:

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

Instructions:

Step 1: Preheat the oven to 350°F (180°C) and grease a Loaf pan with coconut oil or non-stick spray.
Step 2: In a large mixing bowl, combine oat Flour, Baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Step 3: In a separate bowl, mix together Pumpkin puree, maple syrup, coconut oil, applesauce, and eggs (or flax eggs for a vegan option).
Step 4: Add the wet ingredients to the dry ingredients and mix until well combined.
Step 5: Pour the batter into the greased Loaf pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the bread to cool in the pan for a few minutes and then transfer it to a wire rack to cool completely before slicing.
Step 7: Enjoy with your favorite spread or just plain!

Nutritional Information (per serving):

Calories: 289 kcal
Protein: 6 g
Fat: 13 g
Carbohydrates: 36 g
Micronutrients:
Fiber: 3 g
Sugar: 13 g
Sodium: 77 mg

Optional Tips and Variations:

Serve the bread with a drizzle of maple syrup and a sprinkle of cinnamon on top for extra flavor.
Top the baked bread with a mix of chopped nuts, seeds, or dried fruit for a touch of crunch.
Add some diced apples or diced Pumpkin to the batter for added flavor and texture.

Recipe Notes:

Do you love this recipe? Please let us know by leaving a rating or a comment. We’d love to know how you enjoyed it and get feedback from you!
FAQs:

Can I use a different sweetener in place of maple syrup?
Yes, you can use honey or agave nectar in place of maple syrup.
What can I do if I don’t have oat Flour?
You can make your own oat Flour by blending oats in a food processor until they turn into a fine powder.
Can I store this bread for more than 3 days at room temperature?
Yes, you can store the bread in an airtight container at room temperature for up to a week.
Can I freeze this bread?
Yes, you can wrap the bread in plastic wrap and aluminum foil and store it in the freezer for up to 3 months.
Can I make this bread vegan?
Yes, you can replace eggs with flax eggs by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of water and letting it sit for 5-10 minutes before stirring it into the batter.