Wholesome Pumpkin Bread: A Blueberry Hills Ranch Fall Favorite
- Blueberry Hills Ranch Staff
- Sep 13, 2025
- 4 min read
The seasons begin to shift here at Blueberry Hills Ranch—cool mornings roll in, leaves start to blush gold, and the animals perk up with extra energy in the crisp air. Fall is the season of cozy gatherings and warm ovens, and nothing says “welcome” quite like the smell of fresh pumpkin bread drifting through the farmhouse.
This recipe is one of our favorites because it’s simple, wholesome, and just sweet enough without being heavy. It uses oat flour and whole wheat pastry flour for a hearty texture, pumpkin purée for that earthy richness, and a touch of ripe banana to keep it naturally sweet. This recipe is allergen-friendly as it is dairy-free, nut-free, and can easily be made gluten-free. It's also refined sugar-free and oil-free. Enjoy!
Ingredients:
Dry
1½ cups oat flour (150 g)
½ cup whole wheat pastry flour (60 g)
2 tsp pumpkin pie spice (5 g)
1 tsp cinnamon (2.6 g)
½ tsp baking soda (2.3 g)
½ tsp baking powder (2.5 g)
¼ tsp salt (1.5 g)
Wet
½ can pumpkin purée (212 g)
½ cup unsweetened applesauce (122 g)
¼ cup mashed banana (60 g)
½ cup water (120 g)
1 tbsp flaxseed meal (7 g) + 3 tbsp water (45 g)
1 tsp vanilla extract (4.2 g)
1 tsp apple cider vinegar (5 g)
Instructions
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
Mix flaxseed meal with 3 tbsp water and let sit for 5 minutes to form a “flax egg.”
In a blender or bowl, combine pumpkin, applesauce, maple syrup (or banana), water, vanilla, and flax mixture.
In a separate bowl, whisk together dry ingredients.
Add wet to dry and stir until just combined. Fold in any optional add-ins (like chopped nuts, cranberries, or chocolate chips).
Pour into loaf pan or 8x8 pan, smooth the top, and sprinkle with oats or seeds for a rustic finish.
Bake for 40-45 minutes, until a toothpick comes out clean.
Cool in the pan for about 5 minutes, then either refrigerate/freeze or enjoy immediately!
Tips:
Faster cook: use an 8x8 pan (20-30 mins cook time)
Better Accuracy: measure in grams vs cups.
Line the pan: Parchment paper prevents sticking and makes for easy cleanup without having to add any oil.
Freshness: Store in the fridge or freezer to preserve and maintain freshness.
Extra Flavor: Sprinkle with cacao nibs or chocolate chips before baking to add a rich chocolaty flavor or top with pumpkin or sunflower seeds for crunch and healthy fats. We recommended sprinkling with salt before baking to bring out the sweetness.
FAQs:
Can I make this pumpkin bread gluten-free?
Yes! Swap the whole wheat pastry flour for an all-purpose gluten-free blend or just add more oat flour. Oat flour is naturally gluten-free (just be sure to buy certified GF oats).
What can I use instead of oat flour?
You can use regular all-purpose flour or spelt flour, though the texture will be a bit less hearty and the nutritional content will decrease.
Can I use regular all-purpose flour instead of whole wheat pastry flour?
Yes, but the loaf will be slightly denser. Whole wheat pastry flour keeps it tender while still wholesome.
Can I make this recipe without flaxseed meal?
Yes—substitute one regular egg if you don’t need it to be vegan. Or use chia seeds with the same water ratio.
What can I substitute for bananas in this recipe?
We've experimented subbing the banana for maple syrup and it turned out delicious! You can do that or use honey, agave, or even brown sugar.
Can I double the recipe to make two loaves?
Yes, just use two pans and bake them side by side. Baking time may vary slightly—check both with a toothpick.
How can I make this recipe oil-free?
This version already is oil-free thanks to applesauce and pumpkin purée. No swaps needed!
What’s the difference between pumpkin purée and pumpkin pie filling?
Pumpkin purée is 100% pumpkin. Pumpkin pie filling is sweetened and spiced already—don’t use it here.
Can I use fresh pumpkin instead of canned pumpkin?
Yes. Roast pumpkin, scoop out the flesh, and blend until smooth. Be sure to drain excess liquid.
Feel free to leave a comment or email us personally at blueberryhillsranch22@gmail.com if you have any questions or would like to share your experience with baking our pumpkin bread.
Nutrition Info:
At Blueberry Hills Ranch, we believe recipes should nourish the body as much as they delight the taste buds. That’s why we lean into whole food ingredients—oats, pumpkin, fruit, and spices—that bring natural fiber, steady energy, and feel-good nutrients to every slice. The nutrition facts here are calculated for four generous servings, but this recipe is flexible: slice it into four hearty pieces, six mid-sized portions, or even eight to ten smaller slices depending on how you plan to share it. However you cut it, you’ll still enjoy a loaf that’s built around simple, wholesome ingredients that make you feel good from the inside out.
As a side note, this recipe packs in a lot of micronutrients such as Vitamin A (25% DV), Iron (17% DV), Zinc (17% DV), Folate (10% DV), Magnesium (25% DV), and so much more. Comment on this blog post or email us if you wnat the full vitamin and mineral content.
Serving size: 1/4 loaf (1 big slice) Servings per recipe: 4 |
Amount per serving: |
Calories 262 |
Protein 7.5 g |
Fat 4 g |
Carbohydrates 50 g |
Baking is more than just food—it’s about creating little rituals that make a season memorable. This pumpkin bread has become one of ours. Whether you bake it for your family, gift it to a friend, or enjoy it with a cup of coffee while watching the sunrise, may it bring you the same warmth it brings us here at Blueberry Hills Ranch.
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