Vegan Gluten Free Pumpkin Bread (1-bowl, Oat Flour)
Oat flour pumpkin bread is the best gluten free dairy free pumpkin bread & made in just 1-bowl!
Moist, classic pumpkin bread that’s lightly sweet, with perfect pumpkin spice flavors. It’s secretly the best vegan gluten free pumpkin bread!
Vegan gluten free pumpkin bread: they said it couldn’t be done. They said it’d be gummy. They said… Oh, heck, they said fuggettaboutit!
But today I’m saying, “Dontfuggettaboutit!” Alright, I’m probably not cool enough to pull that one off… Back on point:
I shared this vegan pumpkin bread with you
a few years back, and since then, it’s stood the test of time. However, things weren’t always coming up roses.
The recipe testing for this now-beloved, but not-so-much-before recipe was… embarrassing. Like, cringeworthy, hide your face and change your name because you don’t need that ruined name anymore, EMBARRASSING.
vegan pumpkin bread: the best gluten free pumpkin bread recipe!
Before I got to the glory that is this oat flour pumpkin bread marvel, or it’s irresistible cousin Vegan Gluten Free Pumpkin Coffee Cake, there were trials. Let’s just say “trials” is the nicest word for what occurred, and I mean that word in every sense.
For fun, and as a lovely confidence booster for you (you = waaaay cooler than me), let’s go over these baking torture pumpkin bread trials. Grab a cup of coffee and a few of these Vegan Pumpkin Oatmeal Cookies. Let’s dive in!
trial & error: developing vegan gluten free pumpkin bread
Trial #1: Extremely dry vegan gluten free pumpkin bread. Like, drier than any desert known to man. Drier than a piece of toast that’s been put into a dehydrator and soaked in salt or whatever they call it during the Wild West times. In fact, this vegan gluten free pumpkin bread might’ve been a great contender for throwing in the ol’ saddlebag for a good, three-month journey to avenge so-and-so’s brother over The Saloon Incident. Or something. Plus, it totally would have made for an amazing weapon.
things get spicy: vegan gluten free pumpkin bread
Trial #2: Less dry, too spicy. Yes, I said it. TOO SPICY gluten free oat flour pumpkin bread. As if people aren’t normally scared of gluten free bread enough. And hilarity of all hilarity, note that I did nothing to the spice ratio… sometimes a good bit of ironic kitchen uncool magic happens and you get super spicy, in a weird savory way, pumpkin bread. My friend, I truly, madly, deeply (oh haaaay, Savage Garden!!) love spicy foods, but this one was too unfortunate and oddly… “unique” to bear.
Trial #3: Straight-up savory. And while some folks might argue that savory vegan gluten free pumpkin bread can be quite the treat… allow me to convince you that this particular loaf was quite the trick. See what I did there??? Aw… come on, give me something for these foolhardy kitchen shenanigans!
I actually thought about saving this trial to turn into some kind of gluten free vegan pumpkin sandwich bread. I think it would’ve been really good with spicy hummus (inspired by Trial #2, of course), a healthy dosing of jalapeños and olives, and a Vegan Pumpkin Pie Smoothie to cool things down. Yummmy!!!
the vegan gluten free pumpkin bread recipe trials continue…
Trial #4 (aka the “How do I even have the stones to call myself a ‘baker’” trial): Moist AF. Hide the kiddies and covers their gentle ears. AF. Yep, I said it!! There comes a time when all you can do is scream into a stack of oven mitts and throw a stare cruelly at your mixing bowl and in-cahoots whisk. This loaf actually looked pretty good on the outside. Good crust, strong structure. A promising vegan gluten free pumpkin bread recipe overall. Right?
Wrong. Oh so wrong… Alas, a mere two hours of waiting for it to cool later… a hearty slice of a center piece revealed… like, an ENTIRE can of pumpkin. It’s almost like it re-found itself inside the loaf. Like, it knew that it never wanted to meld with other ingredients ever again. It would just stay as one. 100% pumpkin puree. Forever and ever.
Trial #5 (aka the “Congratulations for being the BEST reader ever, you!! Can’t believe you’re still here, my favorite reader” trial): Meh. Yep, the Meh pumpkin loaf. The… if I brought this vegan gluten free pumpkin bread to a bakesale, no one would say a thing about it because… MEH. Oat flour pumpkin bread eaten and promptly forgotten. The “Beaming Baker can DO better than this, come on, girlfriend!!” pumpkin loaf.
the best vegan gluten free pumpkin bread: finally!!!
Trial #6 (aka There is Meaning in the World, Never Give Up on Your Dreams, Statues Will Be Named After Us Pumpkin Bread): From -1 million to so ridiculously positive, Rocky Balboa would be proud, 100 One Bowl Vegan Gluten Free Pumpkin Bread. But not with 100 bowls. Like… it would be rated 100 out of 100. Oh, you know what I mean!
Dear reader, dear friend, dear best person ever for making it THIS far down this testing post, I’m here to tell you: IT. WAS. ALL. WORTH. IT. This oat flour pumpkin bread, this technically flourless pumpkin bread coz you can grind oats for the “flour”, this gluten free dairy free pumpkin bread, this gf pumpkin bread… whatever you want to call it… is WORTH IT.
You will make this vegan gluten free pumpkin bread like the bosslady or bossgentleperson-folk-being that you are. You will hold that whisk firmly and proudly in your ONE bowl. You will bake it like it’s hot. Because, well, it will be due to high oven temps… and then, you will wait 2-3 hours, most patiently for a thorough cooling. And then, you will slice this vegan gluten free pumpkin bread like you’re carrying the shiniest baton past the most reputable strip thingy at the end of marathons.
Then, you will bring this gorgeous loaf of oat flour pumpkin bread to your mother-in-law, or IRL boss (even tho we know who’s really the boss), or most important bakesale of the century, and present this loaf with a smirk. Because, it’s AWESOME.
Gluten Free Vegan Pumpkin Bread Ingredients
You’ll love all of the simple, vegan and gluten free ingredients used to make this deeply satisfying pumpkin bread. Check them out below:
How to Make Vegan Gluten Free Pumpkin Bread
Preheat
Preheat the oven to 350°F. Then, line an 8-inch loaf pan with parchment paper.
Whisk the Wet Ingredients
Add all the wet ingredients into a large mixing bowl. Whisk all of the ingredients together until fully combined.
Add the Dry Ingredients
Add all the dry ingredients to that same bowl.
Now, grab a rubber spatula and stir & fold everything together until no flour patches remain. Isn’t this pumpkin bread batter seriously the prettiest color of orange?
Transfer Batter
Tip the bowl over your prepared loaf pan, dropping the pumpkin batter into the pan. It’s quite thick, so we’ll smooth it in the next step.
Now, smooth the thick batter into an even layer. Finish by smoothing the pumpkin bread batter into a loaf shape. Then, optionally, use a butter knife to cut a slit down slightly off-center of the loaf.
Bake, Cool and Enjoy
Bake, cool, slice and enjoy the best vegan gluten free pumpkin bread!
How to Store this Oat Flour Pumpkin Bread
- Storage Notes: Cool your pumpkin bread completely, then store in an airtight container for up to 1 week. As always, keep out of direct sunlight and away from heat sources & humidity. Those factors can cause the bread to spoil quickly.
- Freezing Instructions: This pumpkin bread freezes well. Wrap in parchment paper and store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 10-second increments until just warm.
Don’t fret about the holidays, I’ve got you covered. Especially since we’re getting the ball rolling nice and early! Pumpkin = friend, not foe. Holiday, let’s do this! Also, if you’re looking for another amazing GF bread recipe, try my friend Sharon’s gluten free cornbread. I’m probably going to make a batch of this healthy pumpkin oatmeal muffins and gluten free pumpkin cookies to keep this bread company. Are you excited about the holidays?
Sending you all my love and maybe even a dove, xo Demeter ❤️
📸 Did you make this gluten free dairy free pumpkin bread recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
Vegan Gluten Free Recipes
- Easy Vegan Gluten Free Pumpkin Muffins
- Irresistibly Moist Vegan Gluten Free Zucchini Bread
- Super Moist Vegan Oatmeal Chocolate Chip Banana Bread
- Gluten Free Pumpkin Cookies (Vegan)
- Pumpkin Pie Smoothie (Vegan)
- Healthy Easy Apple Crisp Recipe
Vegan Gluten Free Pumpkin Bread (1-bowl, Oat Flour)
- Total Time: 1 hour 25 minutes
- Yield: 10–14 slices (1 loaf) 1x
- Diet: Vegan
Description
Oat flour pumpkin bread is the best gluten free dairy free pumpkin bread & made in just 1-bowl! Moist, classic pumpkin bread that’s lightly sweet, with perfect pumpkin spice flavors. It’s secretly the best vegan gluten free pumpkin bread!
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- 1/4 cup melted coconut oil
- 1/4 cup + 2 tablespoons pure maple syrup
- 1/4 cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 1/2 cup almond meal
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
- Add the dry ingredients to the same bowl: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt.
- Whisk as long as you can—the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids—the batter is meant to be very thick.
- Transfer batter into the prepared loaf pan. Using a clean rubber spatula, smooth batter into an even layer, with a gentle rise down the center—mimicking the shape of a perfect loaf. It is important to follow this step for the perfect loaf shape, as the batter will bake up very close to how it looks raw.
- Using a butter knife, cut a slit down the center (or off center, based on your preference, this is mine). Bake for 55-65 minutes. Mine took 60 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
- Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!
Looking for a nut-free version? Try my Gluten Free Pumpkin Bread Recipe! 🎃
More Delicious Gluten Free Vegan Pumpkin Recipes
Notes
Where to Buy Ingredients: Coconut Sugar | Ground Flaxseed | Gluten Free Oat Flour | Almond Meal | Coconut Oil
*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy/crumbly pumpkin bread.
Storing Notes: Cool completely, then store in an airtight container for up to 1 week.
Freezing Instructions: This loaf freezes well. Wrap in parchment paper and store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 10-second increments until just warm.
Special Tools: 8-inch Loaf Pan | 4 Event Timer | 4oz Prep Bowls | Loaf Container
Nutrition Information is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 14 servings per recipe.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 161
- Sugar: 10g
- Sodium: 49mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
I love your recipes!!!! quick question, would regular oat flour work in this or does it need to say gluten free? Thanks so much:)
Hi Melissa, thank you! Regular oat flour works just fine as long as you don’t have a gluten intolerance. 🙂 Can’t wait to hear how you like this!
Thank You, making this today i cant wait!!!
Awesome!! Enjoy! 🙂
Demeter, thank you for your reply! I was so pleased with the results I HAD to tell you. . When I get home, I’m going to try this with almond flour and the flax egg. My daughter was familiar with egg replacer and she grimaced at the flax egg. LOL the xylitol was my choice, trying to remove sugars from my diet. I actually think I’d use a smidge more xylitol (or I’ll use stevia ) also cutting way back on carbs, so that’s where the almond flour comes in. Not sure how long ago you lived here in SD , but I’ve been gone for 6 1/2 years. It’s really crowded here now. Hit up Fasion Valley before Christmas, it was nuuuuts! Drove through Balboa Park on the way from the airport. I miss areas like that. I’ll get out to Torrey Pines for you before I go, too! Going to OB Noodle House soon And will also go by Sunset Cliffs. I’ll be in touch! Thanks for lighting the baking fire under me! .
Of course, Linda! 🙂 It was a true pleasure to read your comment. So funny that your daughter doesn’t like flax eggs! To each her own. 😉 I’m super excited to hear how the next batch turns out. 6 1/2 years: the changes must’ve been something else! I left about 2 1/2 years ago, and even then things were changing very quickly. Aw, now I totally miss Fashion Valley!! But not the crowds. Lol. Enjoy some grub for me at OB Noodle House! It’s my absolute pleasure to light that fire under you. Can’t wait to see what you try next. 🙂 Big hugs!
Hi Demeter! Christmas baking in San Diego, CA. My daughter is vegan and I’m constantly searching for recipes to make for her when I visit from Texas. I wanted to thank you for your time and effort in developing your goods! I made this pumpkin loaf recipe today with some minor adjustments. I want you to know, straight away, that you are genius ! The flavor is wonderful . The texture is tender and moist. The smell or scent …as you said is of comfort! Ok, so she had this Nordic mini bundt type pumpkin pan and she wanted to try it out. It worked perfectly! We used Bob’s Redmill Gluten Free All Purpose baking flour. It’s a combo of sorghum flour, potato starch, garbanzo bean and fava bean flours in place of the oat flour. We also used egg replacer instead of the flax “egg”, and used Xylitol in place of the coconut sugar . Despite the adjustments, I’m telling you…they were awesome! AMAZING! Thank you so much! . I can’t wait to make your other goodies!, .
Hi Linda! I have to tell you, I really do miss spending Christmases baking in San Diego (I lived there a few years ago). I hope the weather is just fantastic for you and your daughter. 🙂 Your comment is so sweet–it completely made my day. 🙂 The mini bundts must’ve been beyond adorable! I’m so happy to hear that the substitutes worked out. I’ve really been curious about trying this recipe with a few different GF flours and comparing results. Thank you so much for taking the time to let me know how you and your daughter enjoyed this! Swing by Sunset Cliffs, Fashion Valley, Torrey Pines and Balboa Park for me, will ya? Happy Holidays & even happier baking! ❤️
Trial #4….Oy. I have had that for the last two days, and walked away disgusted. I went back to my fail safe bread today. Lol
You have given me hope and a recipe! =D
I can hardly wait to try this tomorrow and really enjoy! Due to allergen development, I’ve lost a lot of my favorite foods, and have slowly begub finding the alternatives I needed to make them.
It’s been a grueling couple of years LOL I LOVE FOOD, so missing out non classics was killing me!
And you are friggin hillarious AF. …
Thank you for making me laugh so hard, I scared the cat!
The bread machine goes beep lol
Thank you!!!
Ahh… Trial #4, the most punishing of trials. Lol. Ariana, I FEEL your pain! Dealing with food allergies can be such a beast, especially when you have such a passion for food. I hope my recipe is what you’ve been waiting for (fingers crossed!). 🙂 Happy Baking! I can’t wait to hear what you think. P.S. Pet the cat and the bread machine for me.. .
I’ve just taken a loaf out of the oven where I substituted hemp hearts for the almond meal. It looked about the same texture after I gave them a whir in the blender so I used the same amount. It’s cooling now and it’s for a friend who I thought had a nut allergy. Can’t wait to see how it is – hoping it’s not too dry with my sub. The house always smells so good when I bake this – just spicy enough and not in a sickening sweet sort of way!
What an intriguing and creative substitute, Christine! Sometimes baking is the most fun when you think out of the box, that’s for sure! 🙂 How did it turn out? Scents: Yep! It’s just one of the most comforting smells… like ever. 🙂
According to the recipient of the loaf with the hemp, it was DELICIOUS in largest font she could email me with! I will have to try it that way for myself now since hemp is so chock full of goodness.
Thank you so much for wonderful recipes – I look forward to trying many more and sharing with friends.
That’s AWESOME, Christine! Seriously, well done on the substitute! I’m so proud of you for baking like a total boss! I bet you’re so curious as to how it tastes now. Haha. Thank you so much for letting me know how it turned out. Your kind words keep me motivated to create more recipes. <3
This is a great recipe; I’ve made it a couple times now. Any suggestions for replacing the almond flour for those with nut allergies? Also wondering how fine to grind the oats when making the flour. It comes out a little differently each time but still good. Very fine grind, still some visible chunks of oats?
Lastly, I can’t make the print option work to get a copy of this for safe keeping. What could I be doing wrong there?
That’s wonderful to hear, Christine! 🙂 I have made a loaf with all oat flour (substituting the almond meal for oat flour). It was good, but a bit on the drier side. I haven’t been able to test a loaf using just the oat flour to my satisfaction yet. You might try replacing the almond meal with 1-2 tablespoons less oat flour. This means you’d substitute the almond meal with 1/4 cup + 2 tablespoons oat flour. Then adjust as needed. 🙂 Oat flour: a uniform, fine grind (without chunks) would be best. Printing issues: so sorry to hear that! Here’s the direct link to the printable recipe: https://beamingbaker.com/easyrecipe-print/3698-0/ Happy baking! 🙂
WOW!! This pumpkin bread is AMAZING! I had just made pumpkin cookies from another blog and was so disappointed with how they came out, but it didn’t deter me from trying another recipe. Especially after I read how many times you had tried this one. You got everything so perfect! The right spice, the right moisture, yum yum yum YUMMMMM! I loved every detail you put into this-right down to the slit on top off to the side a little! I’m so happy I stumbled upon your blog. I had a mini heart attack when I searched through my pins and realized I hadn’t saved your post. Thank goodness for search history!! I will be coming back for more recipes!! Again, thank you!
Thank you SO much for your wonderful comment, Victoria! It definitely made Monday much less… Monday. Haha. 😉 Pumpkin cookies can really be a hit or miss, that’s for sure! Oh gosh, the trials for this recipe sure were “colorful.” Lol. Your comment just made all of that testing totally worth it! Can’t wait to see what you try next. Thank you so much for taking the time to let me know how you liked this (and for pinning!). Happy baking! 🙂 P.S. Isn’t the slit the best?? 😉
New follower and so looking forward to trying some of your recipes since I’m newly GF and DF! Also trying to make vegan and gf alternatives for my current recipes!
On a side note – your blog is hilarious and I think you would be a blast to have a coffee and share dessert with ☺️
That’s awesome, Tasneem! 🙂 Making vegan and GF alternatives can sure be a tricky, but totally fun and challenging task! Haha. Best of luck to you. Aw, thank you so much for your sweet words. xo
Reminiscing over how insanely delicious this loaf was! I think I need to make another batch… like today! I loved eating it with almond butter smeared on top! Thanks for the incredible recipe, Demeter!
Aw, that’s so sweet Caroline! I hope you did make a loaf AND smear all the almond butter you wanted on top! 😉 So good to see you here. <3
Can I use less sweeteners or would that ruin the structure too much? What would you recommend?
Hi Dana, I wouldn’t recommend using less sweetener–it would definitely change the structure of the bread. Taste-wise, it probably wouldn’t be a good idea either. I made this bread as lightly sweet as I could without sacrificing taste. Hope this helps!
Thanks for your reply 🙂 Gonna make this recipe asap, can’t wait!
My pleasure! I can’t wait to hear what you think! 🙂
I made this bread when I went home this weekend and it was so good! I loved that all the ingredients were relatively healthy- it means I can eat it guilt-free for breakfast. 😀
I love all the spices in the bread, and that I can really taste the pumpkin.
I’ll be making this again for sure! Thanks Demeter! xx
Yay! I’m so glad you enjoyed it Ellie! It’s not pumpkin bread unless you can really taste the pumpkin and spices, that’s for sure. 🙂 xx
Just made this and it’s delicious!! Thank you so much for coming up with a great gf recipe that makes me love fall even more.
Johanna, I’m SO happy that you enjoyed it! 🙂 Fall is such a wonderfully tasty time of year. 😉 Thank you for taking the time to let me know how you liked this. Happy baking!
Hi 🙂
this recipe looks great!
Im not very into baking with pumpkin but this inspires me ^_^
As “pumpkin puree” you mean pumpkin pulp boiled ? Or are you referring to a canned pumpkin pulp ? Im in Italy and dunno if I can find it canned
thank you so much for yr help 🙂
Hi Sara! 🙂 Thanks so much! In the US, pumpkin puree can be homemade or store bought. The process of making homemade pumpkin puree basically goes as follows (just to illustrate what it is): cut a pumpkin in half, remove the seeds and stringy parts (sometimes referred to as pulp). Roast the pumpkin halves in the oven, then remove the skin and blend the pumpkin flesh until you get a smooth puree. Here’s a link on how to make it: http://thepioneerwoman.com/cooking/make-your-own-pumpkin-puree/ Hope this helps! 🙂
Have you made this recipe as muffins? After reading all the reviews I think I might just need some portion control.
Hi Jill! Yep, I made a muffin version with chocolate chips. Here ya go: https://beamingbaker.com/one-bowl-gluten-free-pumpkin-chocolate-chip-muffins-gf-vegan-dairy-free/ Enjoy! 🙂
Oh my gosh, I loved reading this page! You are hilarious! I got so excited because my husband is gluten intolerant – but I am in Paraguay and I can’t get half those ingredients here …sob sob sob. So I will console myself by pinning your recipe so that when I do get back to the States (one day, God willing), I will be able to make it!
Aw, thanks SO much, Caroline! 🙂 I’m really happy that you enjoyed reading this! 🙂 Darn, I’m sorry you can’t get the ingredients there… maybe order some from the internet? Thank you for pinning! I hope one day you get to make this. 🙂
I was thinking of ordering them, but shipping is too much. I WILL me it one day though 😉
Oops….keyboard problems….*make not me
Aw, I’m sorry it’s so tricky to get these ingredients. When you do, I hope you love it! Thanks Caroline. 🙂 P.S. Keyboard problems happen to me all the time! 😉
Ok making this asap! Looks delicious thanks so much, I’m so glad I found your beautiful site 🙂
Awesome! I hope you love it as much as I do! 🙂
The life of a food blogger, right? I know this entire scenario very well, been there many times (unfortunately!) Glad that you stuck with it and came out of it with an amazing recipe. The one with the pumpkin in the middle made me lol because that exact thing has happened to me with loaves and muffins before. Sigh. I went through this with a very spring/summer type of recipe that I’ve had to stop trying until spring again. Frustrating but I’m stubborn lol!
Anyways…your pumpkin bread looks delicious! I trialed one of my own last weekend based off another recipe of mine and it was a hit on the first shot (*ducks* 😉 ) hoping to get it up in the next couple weeks.
And that savory version? You may have something there, worth a revisit? 😉 Have a lovely weekend, Demeter!
So right. Haha. The way I see it, we earned the right to puff out our chests or… something (lol) once it finally does go right! Yeah! YES to that pumpkin in the middle… but NO. Haha. So unfortunate. You can do it, Gwen! I believe in ya! 🙂
That’s fantastic!! You’re a genius in the kitchen, I say! I can’t wait to see it. 🙂 Savory: I keep hearing that. Must be everyone’s morbid curiosity. Lol. Have a lovely weekend too, Gwen! xo
Looks amazing and I really want to try this recipe as pumpkin bread is my favorite ! . I just haven’t been able to find a good recipe since going gluten free. 4 years ! Ugh… Anyways quick question. I’m super allergic to treenuts and nuts and I’m wondering what you could replace the almond meal with ? Thank you .
Hi Jennifer! It’s too bad you haven’t found a good one in 4 years–that’s a long time to go without good pumpkin bread! I just tested a batch using only oat flour (I replaced the almond meal with equal parts oat flour). It wasn’t as sweet or soft, but the overall texture was still good. Here’s my recommendation for you: sub the almond meal with equal parts oat flour. And, check for doneness after 45-50 minutes of baking (insert a toothpick and if it comes out clean, it’s done). I hope this helps! 🙂
I like the simplicity of just using oat flour and almond flour. Storebought gluten-free flour blend works well, of course, but it doesn’t have a whole lot of nutrients or fiber.
This looks amazing! So simple (for us, now that you’ve done all the testing) for something so delicious! Though you clearly didn’t test it, would you recommend subbing regular whole wheat or whole wheat pastry flour? I can grind oats to make the oat flour, but I’d love to be able to whip this up without going to the store for almond meal. Thanks so much!
Hi Meg, thank you so much! I’ve never tried replacing the almond meal with whole wheat flour. Since the amount of almond meal is pretty low, it might just work. I’m not 100% sure, so it looks like you’ll have a bit of kitchen experimenting headed your way soon! 🙂 Best of luck–I can’t wait to hear how it turns out. 🙂