Simple and healthy, this delicious gluten-free pumpkin bread with oat flour is loaded with pumpkin spice flavor, chocolate chips, and bursts of tart cranberries! It’s slightly sweet and is perfect served with tea or coffee for an autumn breakfast or snack.
I’m always on a mission to find new ways to use pumpkin and cranberries! They’re both so healthy and delicious any time of year (not just the fall).
This bread is packed with many of my favorite ingredients; pumpkin, cranberries, fall spices, and of course chocolate chips (who doesn’t love chocolate chips?), this bread is a recipe that I will keep coming back to.
The combination of sweetness, spiciness, and tartness in this bread is just perfect! Even though it’s gluten free and can be made dairy free, no one will even notice.
It’s sure to be a hit with anyone you share it with, kids and adults alike! You can serve it to friends warm with butter and tea or coffee or just grab some as a quick, filling snack as you’re running out the door.
Why You’ll Love this Recipe
Easy bread recipe – Quick and simple, this recipe comes together in just 15 minutes!
Rich fall flavors – Full of pumpkin, cranberries, and all the best fall spices, this will be a new favorite recipe.
Healthy treat – Made without white flour or processed sugar, you can feel great about eating this (even for breakfast)!
Gluten-free – This bread is made with oat flour so it’s perfect for those who can’t have gluten.
How to Store
To store, place this bread in an airtight container or ziplock bag in the fridge for 3-5 days. When you’re ready to eat it, you can reheat it sightly.
Can I Freeze this Bread?
Yes! Sweet breads are some of the best recipes to freeze.
To do so, once the bread has fully cooled, place it in an airtight container or ziplock freezer bag. It will keep in the freezer for 2-3 months.
When you’re ready to eat it, simply thaw it in the fridge.
How to Make Oat Flour
While you can buy oat flour, it’s so easy to make your own from rolled or quick oats. Often there are more choices (gluten-free, glyphosate-free, sprouted, organic, etc.) when you buy rolled oats, and I always like having one less thing to add to my grocery list!
- Add rolled or quick oats to a food processor or blender making sure not to overfill.
- Pulse until they turn into fine powder.
- Use immediately or place in an airtight bag or container and store in a cool, dry place.
For more detailed instructions, see How to Make Oat Flour At Home.
Note: The amount of oat flour you have at the end of the process will always be less than the amount of oats you ground up. Make sure to measure the flour before using it in a recipe.
FAQs
Can you use dried cranberries instead of fresh in muffins?
Dried cranberries will work in this recipe, however, fresh or frozen cranberries are more flavorful and give the bread a better texture.
No, canned pumpkin pie mix has additional ingredients including sugar and spices while pumpkin puree is simply pureed pumpkin. For this recipe, make sure to use pumpkin puree.
No, this recipe specifically uses oat flour, and other types of flour (such as regular flour or almond flour) won’t work.
Tools You May Need
Food processor (if you’re making your own oat flour)
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Ingredients
Oat flour – Homemade oat flour or store-bought. If you need the bread to be gluten-free, make sure to use gluten-free oat flour.
Pumpkin puree – Not pumkin pie filling.
Milk – Any type of dairy or nondairy milk will work.
Coconut sugar – You can substitute brown sugar if you would prefer.
Chocolate chips – Semi-sweet is my favorite for this bread. If you want this recipe to be dairy-free, make sure to get dairy-free chocolate chips.
Cranberries – Fresh or frozen both work great!
Eggs
Baking soda
Spices – Mountain Rose Herbs is my favorite affordable source for organic, premium spices.
Salt – Himalayan or sea salt is best.
Step-By-Step Instructions
Step 1: First, preheat your oven to 350 degrees, and grease two glass loaf pans. I prefer to use avocado oil, but you can use whatever oil you usually like using for this.
In a large mixing bowl, whisk the pumpkin puree, milk, coconut sugar, vanilla extract, and eggs.
Step 2: In a separate bowl, mix the dry ingredients: oat flour, baking soda, cinnamon, ginger, nutmeg, and salt.
Step 3: Then add the dry ingredients to the wet ingredients and mix well to combine.
Step 4: Finally, fold the chocolate chips and cranberries into the batter.
Step 5: Evenly divide the batter between the two loaf pans, and bake for 45 minutes or until a toothpick inserted into the center of a loaf comes out mostly clean.
Then remove the bread from the oven and it cool completely.
Step 6: Once the bread has cooled, remove the loaves from the pan and enjoy!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Eating Breads and Muffins
Oat Flour Banana Bread (Gluten Free)
Easy Gluten-Free Blackberry Banana Breakfast Muffins with Oats
Oat Flour Banana Muffins (Gluten-Free)
Gluten-Free Pumpkin Cranberry Muffins with Chocolate Chips
Gluten-Free Pumpkin Bread
Ingredients
- 1 1/4 cups pumpkin puree not pumpkin pie filling
- 1/3 cup milk dairy or non-dairy
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 3 1/2 cups oat flour if you need the bread to be gluten free, use gluten-free oat flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup chocolate chips if you need the bread to be dairy free, use dairy-free chocolate chips
- 1 1/4 cups cranberries
Instructions
- Preheat your oven to 350 degrees.
- Grease two glass loaf pans.
- In a large mixing bowl, whisk the pumpkin puree, milk, coconut sugar, vanilla, and eggs.
- In a separate bowl, mix the dry ingredients: oat flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and mix to combine.
- Fold in the chocolate chips and cranberries.
- Evenly divide the batter between the two loaf pans.
- Bake at 350 degrees for 45 minutes or until a toothpick inserted into the center of a loaf comes out mostly clean.
- Cool before removing from the pan. Enjoy!
This is one of my all-time favorite fall snacks and it’s so easy to make. If you try it I think you’ll agree!