This amazing Gluten Free Pumpkin Bread is fluffy and chewy without the flour! Everyone will love this cozy gingerbread cookie.
So here’s the thing. This gluten free pumpkin bread is amazing…because it’s so fluffy and light, you’ll think it must have gluten in it! This quick bread is our favorite fall trick and we’ve tried it on many friends and family. The best part? It’s made from 100% oats, with no refined flour! It’s slightly spicy, just sweet enough, and packed with all the nutritional benefits of oats. You will love it, your friends will love it and they will be amazed that there is no gluten to speak of.
The trick to gluten-free pumpkin bread? Mix up the oats!
The highlight of this bread is that it is all prepared in a mixer. It also makes it super easy to prep as all your clutter is contained in one place! Here are some notes about this magic trick:
- Use old-fashioned oatmeal. Don’t even think about substituting the oatmeal: it’s a completely different texture! The blender can blend oatmeal into homemade oatmeal in seconds.
- Use a good blender. You need a good blender as a workhorse! A high-speed blender works best, but you can use a standard blender as well. Simply blend until the oats are ground into a powder.
Use store-bought oatmeal as a substitute
If you want, you can also use purchased oatmeal as a substitute for oatmeal! Use the same amount of flour. Typically, store-bought oats are ground very finely, resulting in the perfect light, fluffy texture. Looking for what to do with oatmeal? Try our oatmeal recipes.
Use store-bought or homemade pumpkin pie spice!
The best thing about this gluten free pumpkin bread is the spices! This bread is spicy to evoke all those fluffy sweater and fireplace vibes. You can use store-bought pumpkin pie spice, but we love to make our own! We think this is the absolute best spice mix. You can also use your own spices to approximate it without going all out. Here are some options:
- Make a batch: Mix up this pumpkin pie spice: it makes ¼ cup, which is enough for 2 pumpkin bread recipes
- Substitute these spices: For the 2 Tbsp pumpkin spice in the recipe, use 1 Tbsp cinnamon, 1 tsp every ground ginger and allspice and ½ tsp every cloves and nutmeg.
What to expect from this gluten-free pumpkin bread
Two things to note about this gluten free pumpkin bread! Because it’s 100% rolled oats, its texture is slightly denser than regular bread. (See some tips on how to use it below.) But the general feedback is that it’s amazingly fluffy! It’s just about sweet enough, too: not as sweet as most pumpkin breads, which can be very sweet. Here’s what some of our recipe testers had to say:
- “I made the gluten-free pumpkin bread for a party and everyone loved it. I loved how healthy it was with all natural ingredients.”
- “Never thought it was gluten free! The last pumpkin bread recipe I made with oats was so dense and lacked any pumpkin flavor. This one is so easy! LOVE !”
Be sure to let cool completely and cut thick slices!
Two notes on the perfect gluten-free pumpkin bread:
- Be sure to cool it down completely. Don’t try to slice this bread until it’s cooled! If you cut it straight out of the oven, it will crumble and fall apart.
- Cut thick slices! Since it does not contain gluten, it is best to cut thick slices (as shown in the photo). This will ensure the slices stay together.
And that’s it! We hope you love this gluten free pumpkin bread and it becomes a favorite, just like ours.
Want a gluten-free vegan pumpkin bread?
It’s easy: just replace the eggs with flaxseed eggs! A flaxseed egg is made from water and ground flaxseeds, which serve as binding agents in vegan baked goods. The texture changes a bit, but flaxseed eggs make a good substitute for vegan baking.
More gluten-free breads and muffins
There are so many delicious gluten free quick breads and muffins out there! We love blended oats, especially for muffins. Here are some other muffin and bread recipes that use this technique:
This gluten-free pumpkin bread recipe is…
Vegetarian and gluten free.
The description
This amazing Gluten Free Pumpkin Bread is fluffy and chewy without the flour! Everyone will love this cozy gingerbread cookie.
- 3 cups Old-fashioned oatmeal (or 3 cups purchased oatmeal; do not substitute cut or instant oats)
- ½ cup sugar or coconut blossom sugar
- 2 teaspoons baking powder
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- 2 tablespoons homemade pumpkin pie spice*
- 3 eggs
- 1 cup pumpkin puree
- ¼ cup maple syrup
- ½ cup neutral oil
- 1 tbsp vanilla extract
- Preheat oven to 375 degrees. Grease an 8 or 9 inch loaf pan with coconut oil or oil.
- Place the oats in a blender and blend until the oats are finely ground and look like flour. Place all remaining ingredients in blender. Mix until they all come together into a perfectly smooth batter, pausing and scraping the mixing bowl as needed.
- Pour the batter into the prepared pan. Bake for 45 to 50 minutes, until a toothpick comes out almost clean (exact time depends on pan size and your oven).
- Allow to cool to room temperature in the pan (important for the consistency). Run a knife around the edges and turn over. Cut into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage instructions: Can be kept at room temperature for approx. 3 days: Store on a cutting board and cover with a tea towel. Or refrigerate for 1 week or freeze sliced for up to 3 months.
Remarks
*Or use 1 tbsp cinnamon, 1 tsp every ground ginger and allspice and ½ tsp every cloves and nutmeg.
- Category: Bread
- Method: Cooked
- Kitchen: Gluten free
- Diet: Gluten free
Keywords: Gluten free pumpkin bread
