This tender oat flour pumpkin bread is the ultimate cozy fall snack or make-ahead breakfast, and you’ll love how quickly the batter comes together in the blender! Oat flour adds a nourishing fiber boost, while a full cup of pumpkin puree, plus protein-packed Greek yogurt keep it nice and moist.

Sliced Easy Oat Flour Pumpkin Bread with Chocolate Chips

Ok, confession time. I haven’t always been the biggest pumpkin spice fan, but I think I’m officially converting into a pumpkin spice girly. And I owe a lot of that to this easy chocolate chip pumpkin loaf right here. 

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I tested it FIVE times. Yes, five. Haha so I know it well. First and foremost was the chocolate chip addition. I mean who was I kidding even testing it without?! This might be an unpopular opinion, especially from a dietitian, but I strongly believe that any good loaf needs chocolate chips. Cause healthy isn’t just about nutrition, it’s about enjoying what you eat! Needless to say, the chocolate chip version was the clear winner. I also tried it with just baking powder in an attempt to cut down on the ingredients (I know, silly, it’s just one more ingredient) but it just didn’t rise like I wanted and made for a dense loaf. A mix of the two is definitely needed here.

If high-protein, super-moist loaves are your thing (like my Cottage Cheese Banana Bread), this pumpkin version is right up your alley. I added Greek yogurt for a gentle protein boost (about 5 grams per slice!) making it a bit more filling. It’s also quickly become one of my kids’ favorite after-school snacks.

A flat lay of baking ingredients on a pink surface, perfect for oatmeal pumpkin bread: oats, chocolate chips, pumpkin puree, eggs, yogurt, olive oil, vanilla, cinnamon, salt, baking powder and soda, in separate bowls.

Let’s Make This Pumpkin Loaf!

Unblended oats in a blender for Easy Oat Flour Pumpkin Bread with Chocolate Chips

Blend your oats first (or use ready to go oat flour)

Unblended ingredients in a blender for Easy Oat Flour Pumpkin Bread with Chocolate Chips

Add the rest of your ingredients to the blender

Blended ingredients in a blender for Easy Oat Flour Pumpkin Bread with Chocolate Chips

Blend until just combined. Don’t overmix! 

Blended ingredients in a blender for Easy Oat Flour Pumpkin Bread with Chocolate Chips

Stir (don’t blend) in the chocolate chips

Ingredients for for Easy Oat Flour Pumpkin Bread with Chocolate Chips in a bread form

Add more chocolate chips and bake for 50-60 minutes

Sliced Easy Oat Flour Pumpkin Bread with Chocolate Chips on a wire rack

Let the loaf cool completely before slicing to prevent the loaf from crumbling.

Common Mistakes to Avoid

Overmixing the Batter: Overmixing can lead to a dense loaf that doesn’t fully rise. Blend until just combined, using a spatula to finish mixing to prevent this!

Skipping the Cooling Step: I know, it’s tempting! But make sure to let the loaf cool completely before slicing to prevent a gummy, crumbly loaf. (Ok. I’ll admit, I’ve sliced it up hot before and it’s not the end of the world, but just take note that it can impact the texture and end result!) 

Sliced Easy Oat Flour Pumpkin Bread with Chocolate Chips

Watch How To Make It Here!

Did you Make This Recipe?

If you make this Pumpkin Loaf it would make my day if you would leave a comment and/or star rating below—I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo

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Sliced Easy Oat Flour Pumpkin Bread with Chocolate Chips

Easy Oat Flour Pumpkin Bread with Chocolate Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 65 minutes
  • Yield: 10–12 slices 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

You need this easy pumpkin loaf in your life—like, seriously, go make it right now! With simple ingredients like Greek yogurt and pumpkin puree making it super moist, oat flour for a boost of fiber, while keeping it nice and tender, and of course pumpkin pie spice and chocolate chips for good measure–it’s the perfect snackable loaf to satisfy on all fronts!

Ingredients

Scale
  • 2  cups rolled oats (or 2 cups oat  flour)
  • 1 cup pumpkin purée
  • ½ cup plain Greek yogurt
  • ¼ cup olive oil
  • 2 large eggs
  • ⅓ cup maple syrup
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½  tsp salt
  • ½ cup chocolate chips + more for sprinkling on the top

Instructions

  1. Preheat oven to 350°F. Line a loaf pan with parchment paper and set aside
  2. Add the oats to a high speed blender and blitz up into a fine flour consistency.
  3. Add the pumpkin purée, Greek yogurt, olive oil, eggs, maple syrup, pumpkin pie spice, baking powder, baking soda and salt and blend a few seconds at a time, until mostly blended and just a few streaks of oat flour remain.
  4. Remove the lid and use a spatula to scrape down the sides and finish mixing the flour in. This helps to prevent overmixing the batter.
  5. Use the spatula to stir in the chocolate chips then pour the mixture into the prepared loaf pan.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the loaf cool completely before slicing and enjoy!

Notes

  • To Store on Counter Top (my preferred method to keep it moist): Store in airtight container for 2-5 days.
  • To Store in Fridge: Store in airtight container for up to a week. You can eat it right out of the fridge but I find it tastes best when allowing it to warm to room temperature.
  • To Store in Freezer: Store in airtight container or sealable freezer bag for up to 3 months.

Oh! And if you need somewhere to use up that leftover pumpkin puree, you’ve gotta try my pumpkin protien muffins, my pumpkin spice overnight oats for a no-fuss breakfast or my oat flour pumpkin muffins for a fun twist on your morning routine!