One Bowl Pumpkin Bread

17 65 265
Ingredients Minutes Calories
Prep Cook Servings
10 min 55 min 10
One Bowl Pumpkin Bread
Health Rating


1 cup Pumpkin purée, canned
1/4 cup Coconut oil (melted)
1/4 cup Maple syrup, pure
2 tbsp Maple syrup, pure
1/4 cup Coconut sugar
2 tbsp Coconut sugar
1 tbsp Flaxseed meal (ground) (for flax egg, see "Notes" below)
3 tbsp Water, filtered (for flax egg, see "Notes" below)
1 tsp Vanilla extract, pure
2 cup Oat flour (gluten free)
1/2 cup Almond flour/meal, Bob's Red Mill
1 tsp Baking soda
1/2 tsp Baking powder, gluten-free
1 tsp Cinnamon
1/2 tsp Ground cloves
1/2 tsp Nutmeg, ground
1/4 tsp Salt


  1. Preheat the oven to 350°F. Line an 8.5x4.5 or 9x5 inch loaf pan with parchment paper or greased foil. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. In the same bowl, add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just incorporated, making sure no flour patches remain.
  4. Pour batter into prepared loaf pan and spread into an even layer. Using a butter knife, cut a slit down the top of the loaf, making it slightly off center. This will create a beautiful split down the top of the loaf. Bake for 50-65 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.
  5. Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!

Nutrition Facts

Per Portion

Calories 265
Calories from fat 98
Calories from saturated fat 49
Total Fat 10.9 g
Saturated Fat 5.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 1.1 g
Cholesterol 0
Sodium 197 mg
Potassium 207 mg
Total Carbohydrate 36 g
Dietary Fiber 3.4 g
Sugars 15.9 g
Protein 5.3 g

Dietary servings

Per Portion

Grain 1.3
Meat Alternative 0.2
Vegetables 0.4

Energy sources



To make flax egg: 

  • 1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 5 mins


Storage notes:

  • Cool completely, then store in an airtight container for up to 1 week.
  • 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 pop in the microwave for 20 second increments until warm.
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