This healthy pumpkin apple oat flour bread is sweetened with maple syrup, simple to make in one bowl, and naturally gluten-free. It’s the coziest loaf to enjoy with a nice steaming warm drink!
Today has been rather hectic, as I have been getting all packed up to move tomorrow! I haven’t done a real move like this since 2014, and man, I had forgotten how much planning, logistics, and packing go into a move. For those of you who move often, I salute you!
Highlight of the day? Getting Heartbreakers pizza for dinner. That and a glass of wine was everything I needed and more. Best pizza in Ottawa, as far as I’m concerned.
But I didn’t want the day to pass me by without posting a new recipe! I find I thrive on routine and sticking with my Monday to Friday posting schedule is a big part of that! Creating five new recipes a week keeps me on my toes, but I wouldn’t have it any other way. I truly love sharing my love of good food with you all, in this format!
As I mentioned last week, my dad has been requesting lots of wheat-free muffins, bars, and breads that can be enjoyed for breakfast and snacks, so I have committed to the challenge. Now that I have a bit of a formula down, it’s getting easier and easier!
This pumpkin apple oat flour bread is my latest breakfast creation. It features pretty standard staple ingredients, such as butter, eggs, pumpkin puree, apple butter, maple syrup, milk, vanilla, spices, oat flour, raisins, and pecans. What’s nice about it is that it is naturally gluten-free (as oats do not inherently contain gluten), sweetened with maple syrup (a nice Canadian-produced natural sweetener which also adds a ton of moisture to this loaf), and it isn’t crumbly.
I will admit that I had to photograph this loaf while it was still a bit warm, hence the reason it looks a tad crumbly, but trust me when I say that it holds together perfectly once it’s had a chance to cool fully. My dad will vouch for this! The egg, pumpkin, and apple do an outstanding binding job on this pumpkin apple oat flour bread, despite the absence of gluten.
ingredients you’ll need
You will need salted butter, eggs, pumpkin puree, apple butter, maple syrup, milk, vanilla, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, oat flour, raisins, and toasted pecans.
the method
Preheat the oven to 350 F and grease a 9×5-inch loaf pan with butter.
Beat the eggs in a large bowl. Add the melted butter, pumpkin, apple butter, maple syrup, milk, and vanilla. Whisk well to combine. Add the baking soda, baking powder, salt, and spices. Whisk to incorporate. Next, whisk in the oat flour just until incorporate.
Finally, stir in the raisins and pecans.
Transfer the batter into the prepared loaf pan. Sprinkle with cinnamon sugar, if desired. Bake for 50-60 minutes, or until a toothpick inserted into the middle comes out clean. If the top is browning too quickly, cover with foil or parchment paper in the final 25 minutes.
Let the bread cool in the pan for at least 20 minutes, then gently run a knife or spatula around the edges and invert onto a cooling rack. Let cool completely before slicing for best results… or slice and enjoy a nice warm piece with honey butter. <– Do this!
more oat flour baked goods
- Brown Butter Apple Oat Flour Muffins
- Sweet Potato Oat Flour Muffins with Vanilla, Chai, and Chocolate
- Vegan Sweet Potato Brownies (Gluten-Free)
Last but not least, I hope that you love this pumpkin apple oat flour bread! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
Print
Healthy Pumpkin Apple Oat Flour Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
Description
This healthy pumpkin apple oat flour bread is sweetened with maple syrup, simple to make in one bowl, and naturally gluten-free. It’s the coziest loaf to enjoy with a nice steaming warm drink!
Ingredients
- 2 large eggs, at room temperature
- ⅓ cup salted butter, melted
- ⅔ cup pumpkin puree
- ⅓ apple butter (not applesauce- see note)
- ⅔ cup maple syrup
- ⅓ cup milk, at room temperature (any kind will work- dairy or non-dairy)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 2 cups oat flour
- ½ cup raisins
- ½ cup toasted pecan halves, chopped
- Cinnamon sugar, for sprinkling over top (optional)
Instructions
- Preheat the oven to 350 F and grease a 9×5-inch loaf pan with butter.
- Beat the eggs in a large bowl. Add the melted butter, pumpkin, apple butter, maple syrup, milk, and vanilla. Whisk well to combine. Add the baking soda, baking powder, salt, and spices. Whisk to incorporate. Next, whisk in the oat flour just until incorporate.
- Finally, stir in the raisins and pecans.
- Transfer the batter into the prepared loaf pan. Sprinkle with cinnamon sugar, if desired. Bake for 50-60 minutes, or until a toothpick inserted into the middle comes out clean. If the top is browning too quickly, cover with foil or parchment paper in the final 25 minutes.
- Let the bread cool in the pan for at least 20 minutes, then gently run a knife or spatula around the edges and invert onto a cooling rack. Let cool completely before slicing for best results… or slice and enjoy a nice warm piece with honey butter. <– Do this!
Notes
Apple butter is thicker than applesauce. You may try using applesauce in its place if you cannot find apple butter, but I have not tried that yet. Or, make your own apple butter using this recipe.
When measuring flour, it is important not to over-pack your measuring cup or you will end up using too much flour. Use the “spoon and level” method for best results. Spoon flour into your measuring cup, then use the flat edge of a knife to level it off once full.
If you do not like raisins, use any dried fruit that you enjoy, such as cranberries, chopped apricots, or dates. Or use chocolate chips! That would be my number one choice!
For storing, I always wrap my loaf in Abeego (reusable hemp beeswax food wrap) followed by a towel. Wrapped well, this loaf keeps at room temperature for five days. You may also slice and freeze it for longer term storage.
If you are celiac, be sure to use certified gluten-free oat flour to ensure that the oats have not come into contact with wheat during processing.
Cinnamon sugar is 2 tablespoons sugar mixed with 1 teaspoon of cinnamon. Sprinkle as much as you like over top!
- Category: Breakfast, Healthy Snack
Keywords: pumpkin apple oat flour bread recipe
Amy
Amazing flavour and texture. The oat flour works so well for a hearty loaf.
★★★★★
Allison
Thank you trying this and leaving a review, Amy! I’m glad that you enjoyed this loaf!