Gluten Free Pumpkin Bread with Oats
This gluten free pumpkin bread is moist, warmly spiced, and easy to make in one bowl. Made with almond flour, oats, hemp hearts, and pumpkin purée, this wholesome pumpkin loaf is perfect for breakfast, snacks, or cozy fall baking.
Why You’ll Love This Gluten Free Pumpkin Bread
- Easy one-bowl recipe: Mix everything in one bowl for simple prep and cleanup.
- Moist and warmly spiced: Pumpkin purée and pumpkin pie spice give this loaf its tender texture and cozy fall flavour.
- Made with almond flour: This recipe uses almond flour instead of a conventional gluten-free flour blend.
- Oats and hemp hearts: Rolled oats add texture, while hemp hearts bring a subtle nutty flavour.
- Perfect for breakfast or snacks: Enjoy a slice with coffee or tea, pack it for a snack, or serve it at brunch.
I am totally obsessed with this Gluten Free Pumpkin Bread with Hemp and Oats! It’s ultra moist, deliciously spiced and makes your kitchen smell amazing. Not to mention it’s completely gluten-free! This is an easy, one-bowl recipe that takes barely any time at all to prepare, the oven does most of the work. It’s loaded with nutrients from the pumpkin puree, almond flour and eggs to the addition of hemp hearts and oats which make it more hearty and satisfying too.
I love to have this on hand during the fall months for something quick to grab before or after work or even for packing in lunches. It also makes a great side if you’re serving tea and coffee to guests. It might sound weird, but my favourite way to enjoy this moist pumpkin bread is by adding a slice of cheddar cheese on top. The flavours are unexplainable! Try it and thank me later.
And if you like this recipe, be sure to check out my recipe for Gluten Free Pumpkin Spice Cake, another fall favourite!
Key Ingredients and Substitutions
- Almond flour: This is the base of the pumpkin bread and helps create its tender texture. Don’t substitute an equal amount of all-purpose flour or a gluten-free flour blend, as different flours absorb moisture differently.
- Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
- Pumpkin pie spice: This adds warm, autumn-inspired flavour. If you don’t have it, cinnamon is a simple alternative, although the flavour will be different.
- Rolled oats: Use certified gluten-free oats if you need to avoid gluten strictly. Quick oats can also work, but may slightly change the texture.
- Hemp hearts: Use hulled hemp hearts rather than whole hemp seeds. They add a mild, nutty flavour and texture to the loaf.
- Ground Flaxseed – You can also use golden flaxseed if that’s what you have.
How to Make Almond Flour Pumpkin Bread
Step 1: Mix the wet ingredients.
In a medium-sized mixing bowl, whisk together the eggs and the brown sugar until combined. Add the olive oil, pumpkin puree, lemon juice and vanilla extract until fully combined.
Step 2: Add the dry ingredients.
To the same mixing bowl, add the almond flour, oats, ground flaxseed, hemp hearts, baking powder, baking soda, pumpkin pie spice and salt and mix with a spatula or wooden spoon until smooth. Make sure there are no dry pockets of flour.
Step 3: Transfer and bake the pumpkin bread.
Transfer the pumpkin bread mixture to the prepared pan and top with more oats, if desired. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted comes out clean with just a few crumbs. Check for doneness at 45 minutes.
Once baked, let cool completely before slicing, at least 30 minutes. After 15 minutes, it can be removed to a wire rack to complete the cooling process.
FAQ
I don’t recommend substituting another flour at a 1:1 ratio. Almond flour has a different texture and absorbs moisture differently from wheat flour and most gluten-free flour blends, so substitutions may affect the loaf’s texture.
Yes, you can use quick oats instead of rolled oats. They may change the texture slightly, but they are a convenient alternative. Use certified gluten-free oats if needed.
Yes! Chocolate chips, chopped pecans, or walnuts would make delicious additions to this pumpkin bread. Fold your chosen add-ins into the batter before transferring it to the loaf pan.
Store the cooled loaf wrapped well in plastic wrap or in an air-tight container at room temperature for 3-4 days or in the fridge for up to 1 week. For freezing, let the loaf cool completely, wrap it well or place slices in a freezer-safe container. Thaw slices as needed.
Gluten Free Pumpkin Bread with Hemp and Oats
Equipment
- 1 5" x 9" Loaf Pan
Ingredients
- 3 eggs
- 3/4 cup organic brown sugar
- 3 tablespoons extra virgin olive oil
- 1/2 cup + 1 tablespoon pure pumpkin puree (not pumpkin pie filling)
- 1 1/2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- 1 3/4 cups almond flour
- 1/4 cup gluten free rolled oats plus more for topping
- 2 tablespoons ground brown flaxseed
- 2 tablespoons hemp hearts
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 5" x 9" loaf pan with parchment paper.
- In a medium-sized mixing bowl, whisk together the eggs and brown sugar until combined. Add the olive oil, pumpkin puree, lemon juice and vanilla and whisk again until combined.
- To the same bowl, add the almond flour, oats, flaxseed, hemp hearts, baking powder, baking soda, pumpkin pie spice and salt and mix with a wooden spoon until combined.
- Pour the batter into the prepared pan and sprinkle extra oats on top, completely covering the batter so it's not visible.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted comes out clean. Check at 45 minutes. It may look as though it hasn't risen in the centre but will be done baking.
- Let the loaf cool in the pan for at least 15 minutes before transferring to a wire rack. Let cool completely before slicing. Enjoy!