Pumpkin Oatmeal Bread

Pumpkin flavored and accented with warm spices like cinnamon, plus a touch of earthy nutmeg, ginger and vanilla.


  • dry:

  • 2 cups oat flour (or simply grind oats in a blender or processor to a fine powder)
  • 3/4 tsp salt
  • 1 Tbsp baking powder
  • 3/4 tsp cinnamon
  • 1/4 tsp ginger powder 1/8 tsp nutmeg pinch cayenne (optional)
  • * If you only have cinnamon spice on hand that is fine too!

  • wet:

  • 1 cup almond milk (room temperature)
  • 3 tsp ground flax seeds (or chia seeds or 1 egg)
  • 1 tsp vanilla extract
  • 1 1/2 cups pumpkin puree (fresh or unsweetened canned)
  • 1/3 cup vegetable or coconut oil
  • 3/4 tsp apple cider vinegar (or orange juice or lemon juice)
  • 1/2 cup maple syrup (or 1/2 cup sugar)
  • 1/4 tsp fresh orange zest (lemon zest works too)

  • topping: sprinkle of sugar, oats and zest


1. Preheat oven to 415 degrees.

2. If using whole oats, make oat flour by grinding whole rolled oats in a food processor or blender until a fine powder texture is reached.

3. Combine all the dry ingredients in a large mixing bowl.

4. Combine all wet ingredients. If using flax or chia seeds as an "egg replacer" use a blender and process for a few minutes on lowest setting.

5. Fold the wet mixture into the dry mixture until a thick, wet batter is formed.

6. Grease your loaf pan very well using oil or cooking spray. Pour batter into pan.

7. Bake at 415 degrees for 20 minutes. Then reduce heat to 395 and bake for an additional 25 minutes. About 40-50 minutes total. Check to see if your bread is done by using the toothpick test.

8. Cool for a 30 minutes before removing from pan. You may be able to slice while the loaf is still warm, however slice carefully since the bread will be delicate. The dense pumpkin texture will firm up as it cools and the oats continue to absorb the moisture of the cooling bread.