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

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2 large eggs, at room temperature
1/3 cup salted butter, melted
2/3 cup pumpkin puree
1/3 apple butter (not applesauce- see note)
2/3 cup maple syrup
1/3 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
1/2 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
2 cups oat flour
1/2 cup raisins
1/2 cup toasted pecan halves, chopped
Cinnamon sugar, for sprinkling over top (optional)

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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!

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Breakfast, Healthy Snack

Keywords: pumpkin apple oat flour bread recipe