If you've ever had or made pumpkin bread I'm sure you will notice these swaps that make it a much healthier version! Instead of all-purpose flour, the base of this recipe is oat flour. Oats are high in fiber and a great substitute for all-purpose flour when the liquids are adjusted correctly. Maple syrup is used as the sweetener in this recipe so there is no sugar added. 100% pumpkin puree is highly nutritious and what we use in this recipe. Be careful not to grab pumpkin pie filling as it is full of sugars.