Pumpkin Bread (Gluten Free/ Vegan/ No Refined Sugar/ No Oil)

Pumpkin spice latte in a bite. This bread is delicious, fluffy and super moist. This is the first pumpkin flavoured treat I've made and I'm happy to say it was a success.

Serves: 12 slices

Prep time: 10 minutes

Bake time: 50 minutes


  • 1 cup of quick oats

  • 1 cup of oat flour

  • 1 cup of pumpkin puree (see notes)

  • 1 teaspoon of vanilla extract

  • 1 teaspoon of ground cinnamon

  • ½ a teaspoon of ground nutmeg

  • ½ a teaspoon of ginger powder

  • 1 teaspoon of baking soda

  • 1 and a ½ teaspoons of baking powder

  • 2 tablespoons of maple syrup

  • Optional: Pepitas


  1. Preheat the oven to 180C fan forced and line a bread tin with parchment paper.

  2. Combine your oats, oat flour, cinnamon, nutmeg, baking soda and baking powder in a large bowl.

  3. Add in your pumpkin puree, vanilla extract and maple syrup to the bowl and mix until fully combined.

  4. Pour mixture into the bread tin.

  5. Top with your pepitas and gently press into the mixture.

  6. Bake in the oven for 50-60 minutes or until you can insert a knife and it comes out clean.

  7. Take out of the oven and let it rest in the tin for 10 minutes, then transfer to a wire rack until completely cool.

  8. Slice up and enjoy with some nut butter!

Notes: Steam or bake pumpkin until soft and then blend into a puree.

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