Oat Flour Pumpkin Bread, Gluten Free / No Added Sugar

Prep Time

20 minutes

Cooking Time

45 Minutes

Yields

12 servings

Ingredients

  • 1 cup pure pumpkin puree, canned
  • 10 pitted Medjool dates
  • 1/4 cup water
  • 1/4 olive oil (and a little for greasing the pan)
  • 1 flax egg* (or 1 large egg, beaten)
  • 1 1/2 teaspoon vanilla extract
  • 1 cup oat flour*
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 2 tablespoons pumpkin pie spice*
  • 1/4 teaspoon fine sea salt
  • 1 cup walnuts, chopped
  • 1/2 cup raisins

Directions

  1. Preheat oven to 350°F.
  2. Grease a ceramic loaf pan with olive oil. If you don’t have a ceramic loaf pan, line the pan with parchment paper.
  3. Put the pumpkin puree, water, olive oil, Medjool dates and vanilla in a food processor. Blend until smooth.
  4. Add flax egg (or beaten egg) to pumpkin mixture and stir until blended. Set aside.
  5. In a large mixing bowl, whisk together the oat flour, baking soda, baking powder, salt and pumpkin pie spice.
  6. Transfer the wet ingredients to the dry ingredients.
  7. Add in the chopped walnuts and the raisins and stir until incorporated.
  8. Transfer to your prepared dish and bake for 45 minutes at 350°F or until a toothpick comes out clean.
  9. Let cool COMPLETELY before removing from the loaf pan.

Notes

I like using oats that I grind in the food processor rather than oat flour. Oat flour can tend to be gummy.

I have made this every time with a flax egg (1 tablespoon ground flax meal to 3 tablespoons water, combine and let sit for a few minutes) and it comes out great. I haven’t tried it with an egg yet, but I’m sure that would be great too.

If you don’t have pumpkin pie spice, use 1 1/4 tablespoon cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg.

This will stay for 3-4 days (ha) in your fridge, although I have never tested that theory. It’s usually gone in 2 days! Can also be frozen.

This can also be made in a 9×9 baking dish. Lower the heat and the cooking time (I’ve done it at 340 for 30 minutes.)