Gluten-Free Pumpkin Oatmeal Bread Recipe

Introduction

This Gluten-Free Pumpkin Oatmeal Bread is a moist and flavorful treat perfect for cozy mornings or an afternoon snack. Made with wholesome ingredients like oats, pumpkin purée, and warm spices, it’s both healthy and delicious. Plus, it’s easy to prepare and naturally gluten-free.

Ingredients

• 1 cup Gluten-Free Rolled Oats
• 2/3 cup Gluten-Free All-Purpose Flour
• 1/2 cup Coconut Sugar
• 1 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt
• 2 teaspoons Ground Cinnamon
• 1/4 cup Coconut Milk
• 4 Large Eggs
• 1 cup Canned Pumpkin Purée
• 1 tablespoon Molasses
• 1 teaspoon Vanilla Extract
• 1 teaspoon Apple Cider Vinegar
• 1 handful Dark Chocolate Chips
• 2 tablespoons Assorted Nuts
• Honey, to taste

Instructions

1. Step 1: Preheat your oven to 375 degrees F (190 degrees C). Grease a bread pan or line it with parchment paper.
2. Step 2: Place the gluten-free rolled oats in a blender or coffee grinder and blend until they reach a mealy flour consistency. Transfer to a large mixing bowl.
3. Step 3: Add the gluten-free all-purpose flour, baking soda, kosher salt, coconut sugar, and ground cinnamon to the oat flour. Mix thoroughly to combine the dry ingredients.
4. Step 4: In a separate bowl, whisk the eggs until fluffy. Stir in the coconut milk gently to combine.
5. Step 5: Fold the egg and coconut milk mixture into the dry ingredients. Then add the pumpkin purée, molasses, vanilla extract, and apple cider vinegar. Stir gently until the batter is evenly blended.
6. Step 6: Stir in the dark chocolate chips. Pour the batter into the prepared bread pan.
7. Step 7: Sprinkle a few tablespoons of rolled oats and the assorted nuts on top. Drizzle honey over the surface to your liking.
8. Step 8: Bake for about 30 minutes. Start checking a little earlier as oven temperatures may vary. The bread is ready when a toothpick inserted in the center comes out clean.
9. Step 9: If the bread is browning too quickly, cover the top with foil and continue baking for an additional 10–15 minutes. Let the bread cool in the pan for 15 minutes before removing.
10. Step 10: Slice and serve warm or at room temperature. Wrap leftover bread in foil and store in the fridge or freezer.

Tips & Variations

• For added moisture, try substituting half the coconut milk with plain Greek yogurt or applesauce.
• Swap the dark chocolate chips for dried cranberries or raisins for a fruity twist.
• Use your favorite nuts like walnuts, pecans, or almonds for different textures and flavors.
• If you prefer a spicier bread, add a pinch of ground nutmeg or ginger along with the cinnamon.

Storage

Store the bread wrapped tightly in foil or an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bread for up to 3 months. To reheat, warm slices in a toaster or oven until heated through, or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this bread suitable for people with gluten intolerance?

Yes, this recipe uses gluten-free oats and flour, making it safe for those avoiding gluten. Be sure to check that all packaged ingredients are certified gluten-free.

Can I make this bread vegan?

To make a vegan version, replace the eggs with a flaxseed or chia egg substitute and use a plant-based milk in place of coconut milk. Keep in mind the texture may change slightly.

Gluten-Free Pumpkin Oatmeal Bread Recipe

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★★★★★

5 from 85 reviews

• Author: Ethan
• Total Time: 1 hour
• Yield: 1 loaf (10-12 slices) 1x
• Diet: Gluten Free

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Description

This Gluten-Free Pumpkin Oatmeal Bread is a moist, flavorful loaf perfect for fall or any time you want a wholesome, naturally sweet treat. Made with ground gluten-free oats and a blend of warm spices, pumpkin purée, and a touch of molasses, it’s enhanced with chocolate chips and nuts for added texture. This bread is easy to prepare, baked until golden, and ideal for breakfast or snacking.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Gluten-Free Rolled Oats
• 2/3 cup Gluten-Free All-Purpose Flour
• 1/2 cup Coconut Sugar
• 1 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt
• 2 teaspoons Ground Cinnamon

Wet Ingredients

• 1/4 cup Coconut Milk
• 4 Large Eggs
• 1 cup Canned Pumpkin Purée
• 1 tablespoon Molasses
• 1 teaspoon Vanilla Extract
• 1 teaspoon Apple Cider Vinegar

Add-ins and Toppings

• 1 handful Dark Chocolate Chips
• 2 tablespoons Assorted Nuts
• Honey, to taste

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Instructions

1. Preheat the oven: Set your oven to 375°F (190°C). Grease or line a bread pan with parchment paper to ensure easy removal of the bread after baking.
2. Prepare oat flour: Place gluten-free rolled oats in a blender or coffee grinder and pulse until the oats form a fine, mealy flour. Pour this oat flour into a large mixing bowl.
3. Mix dry ingredients: To the oat flour, add gluten-free all-purpose flour, baking soda, kosher salt, coconut sugar, and ground cinnamon. Stir well to combine all dry ingredients evenly.
4. Whisk eggs and coconut milk: In a blender or a small bowl, whisk together the four large eggs until fluffy. Transfer to another small bowl and gently mix in the coconut milk.
5. Combine wet and dry ingredients: Fold the egg and coconut milk mixture into the dry ingredients. Then add the canned pumpkin purée, molasses, vanilla extract, and apple cider vinegar. Gently stir the batter until all ingredients are completely blended.
6. Add chocolate chips: Fold in a handful of dark chocolate chips ensuring they are evenly distributed throughout the batter.
7. Prepare to bake: Pour the batter into the prepared bread pan. Sprinkle a few tablespoons of rolled oats and the assorted nuts evenly over the top of the batter. Drizzle honey to taste over the nuts and oats.
8. Bake the bread: Place the bread in the preheated oven and bake for about 30 minutes. Start checking a bit earlier to prevent overbaking, as ovens can vary.
9. Finish baking covered: Cover the bread loosely with aluminum foil and continue baking an additional 10 to 15 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool and serve: Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Remove the bread from the pan, slice, and serve. Store any leftovers wrapped in foil in the refrigerator or freezer for future enjoyment.

Notes

• Make sure to use certified gluten-free oats and flour to keep the bread safe for gluten-sensitive individuals.
• Adjust the honey drizzle on top according to your desired sweetness.
• If you want a dairy-free version, ensure your chocolate chips are dairy-free as well.
• This bread freezes well; wrap tightly in foil or plastic wrap before freezing.
• Check doneness with a toothpick to avoid underbaking, which can cause a gummy texture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: gluten-free bread, pumpkin bread, oatmeal bread, healthy bread, fall recipes, dairy-free bread, vegan friendly (contains eggs but no dairy), gluten-free pumpkin oatmeal bread