Easy and flavorful, this moist gluten-free pumpkin bread with oat flour is loaded with pumpkin spice flavor, bursts of tart cranberries, and melty chocolate! It comes together quickly and is the ultimate cozy fall treat.
Quick Look at the Recipe
- 🍽️ Flavor: Rich pumpkin spice balanced with tart cranberries and sweet chocolate
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 45 minutes
- 🕒 Ready In: 1 hour 25 minutes (including 30 minutes rest time)
- 👥 Yield: 2 loaves
- 🥣 Main Ingredients: Oat flour, pumpkin puree, cranberries
- 📖 Dietary Info: Gluten-free, dairy-free option, refined sugar free option
- ❄️ Freezer Friendly: Yes!
- 👩🍳 Tip: Yogurt adds depth of flavor and creates a rich, moist texture in this pumpkin bread.
Pumpkin Bread Years in the Making
Pumpkin bread has always been one of my favorite fall classics, and the more I learned about healthy baking, the more I was determined to perfect a healthy, gluten-free version!
After a few years of trial and error, I am so excited to finally have the fall bread recipe I always wanted. It’s subtly sweet, moist, and has the perfect rich pumpkin flavor! And because cranberries and chocolate are two of my weaknesses, I had to throw some of them in there too.
What Makes this Oat Flour Pumpkin Bread Special?
- Rich, moist texture so no one will be able to tell it’s gluten free!
- Made with simple, healthy ingredients you probably already have in your kitchen.
- Classic real pumpkin flavor perfectly complimented with cranberries and chocolate.
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, in a large mixing bowl, whisk together the pumpkin puree, yogurt, coconut sugar, eggs, apple cider vinegar, and vanilla.
Step 2: Then in a separate bowl, whisk together the dry ingredients: oat flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Step 3: Next add the dry ingredients to the wet ingredients and stir until just combined.
Step 4: Now fold in the cranberries and chocolate chips (if you’re using them). Then cover the bowl and place the batter in the fridge to rest for 30 minutes.
Chef’s tip: For soft, tender bread, make sure not to over-mix the batter! Don’t worry if you still see a few tiny bits of flour since that will get mixed when you fold in the cranberries and chocolate chips.
Step 5: Preheat your oven to 350 degrees and grease two loaf pans. Then evenly divide the batter between the two pans.
Bake for 40-45 minutes or until a toothpick inserted into the center of a loaf comes out mostly clean with a few moist crumbs.
Allow the bread to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before slicing.
Chef’s tip: To remove the bread from the pans cleanly without sticking, slide a sharp knife around the edges, flip the pan upside down, and gently tap the bottom of the pan until the bread pops out.
Violet’s Tips for Serving
This bread is one of the best freezer recipes, so I love putting the second loaf in the freezer for later. Then anytime my family needs a quick treat or I want to share baked goods, I can just pull it out, no baking required!
FAQs
Store pumpkin bread tightly wrapped in plastic wrap, in a gallon ziplock bag, or airtight container at room temperature for 3-5 days.
Yes, gluten-free pumpkin bread freezes wonderfully for 2-3 months.
Dried cranberries will work in this bread, 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 gluten-free pumpkin bread specifically uses oat flour, and other types of flour (such as regular flour or almond flour) won’t work.
If you’re looking for more gluten-free bread recipes, check out my banana pumpkin bread and banana oat bread!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Gluten-Free Pumpkin Bread
Equipment
Ingredients
- 3 cups oat flour certified gluten-free
- 15 ounces pumpkin puree not pumpkin pie filling
- 1 1/4 cups cranberries
- 3/4 cup coconut sugar
- 3 eggs
- 1/3 cup yogurt dairy or non-dairy
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon apple cider vinegar
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/3 cup chocolate chips optional
Instructions
- In a large mixing bowl, whisk together the pumpkin puree, yogurt, coconut sugar, eggs, apple cider vinegar, and vanilla.15 ounces pumpkin puree, 3/4 cup coconut sugar, 3 eggs, 1/3 cup yogurt, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the dry ingredients: oat flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.3 cups oat flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons ground cinnamon, 1 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon salt
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the cranberries and chocolate chips (if you're using).1 1/4 cups cranberries, 1/3 cup chocolate chips
- Cover and place the batter in the fridge to rest for 30 minutes.
- Preheat your oven to 350 degrees and grease two glass loaf pans.
- Evenly divide the batter between the two pans.
- Bake for 40-45 minutes or until a toothpick inserted into the center of a loaf comes out mostly clean with a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before slicing.
Notes
- You can substitute brown sugar for the coconut sugar.
Store
- At room temperature for 3-5 days
- Freeze for 2-3 months
Nutrition
If you tried this pumpkin cranberry bread, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
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!