Some mornings just call for something a little different—something that feels like a warm hug but without the guilt. This oat flour pumpkin zucchini bread fits that bill perfectly. It’s got that lovely pumpkin richness paired with subtle hints of zucchini, all wrapped up in a tender crumb that’s both satisfying and comforting. The aroma alone is enough to pull you from sleepy haze straight to the kitchen.
I remember the first time I made this bread. I was juggling a rather chaotic morning—kids running around, the toaster burning my first attempt at toast, and me trying to keep it all together. Somewhere between the clatter and the occasional sigh, the scent of spices and pumpkin started to fill the air. It was like a quiet pause, a moment where the chaos softened. The bread wasn’t perfect—one side was a little more golden than the other—but that’s what made it feel real. It’s the kind of recipe you don’t stress over, just enjoy, slice by slice.
Why You’ll Love It:
- It’s moist and flavorful, blending pumpkin and zucchini in a way that feels both indulgent and wholesome.
- Made with oat flour, it offers a slightly nutty texture and a gluten-friendly twist, though it’s not quite the same as traditional wheat bread.
- The spice mix is subtle yet warming, perfect for those days when you want comfort without overwhelming sweetness.
- It’s simple—and that’s kind of the point. No complicated ingredients or steps, just something you can pull together easily on a busy morning.
Just a little heads up: oat flour can sometimes make your bread a touch denser than you might expect, but that’s part of its charm. It feels more substantial and keeps you full longer, so it’s great for breakfast or a snack that sticks with you.
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Oat Flour Pumpkin Zucchini Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
A moist and flavorful pumpkin zucchini bread made with oat flour for a wholesome twist. Perfect for fall or any time you want a delicious, nutrient-packed quick bread.
Ingredients
2 cups oat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree
1 cup grated zucchini, squeezed dry
3/4 cup brown sugar, packed
2 large eggs
1/4 cup vegetable oil
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a separate medium bowl, whisk the pumpkin puree, grated zucchini, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Kitchen Notes: You don’t need any fancy equipment for this one—just your usual mixing bowls and a loaf pan. I usually like to serve this bread slightly warm, maybe with a smear of butter or a drizzle of honey, but it’s just as good plain. Sometimes I add a handful of chopped nuts or raisins, though I haven’t tested all those variations extensively. For a different spin, swapping plain Greek yogurt for sour cream can add a little tang, but I find the yogurt keeps it light enough. Also, this bread freezes well if you want to make a batch ahead of time and slice as needed.
FAQ: Does the zucchini make the bread soggy? Not at all—the zucchini is squeezed dry before mixing, so it just adds moisture without making it mushy. Can I use regular flour? You can, but the texture and flavor will change a bit. How long does it keep? About three days at room temperature or up to three months in the freezer.
Give this bread a try on one of those mornings when you want something cozy but not too sweet. It’s the kind of recipe that invites you to slow down just a little and enjoy the small, good moments.