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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Add chocolate chips: Fold in a handful of dark chocolate chips ensuring they are evenly distributed throughout the batter.
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.
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.
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.
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