This Pumpkin Oatmeal Bread is warm, hearty, and full of fall flavors! Made with pumpkin puree and oats, it’s perfect for breakfast or a snack any time of the day.
Baking this bread fills your kitchen with a cozy pumpkin spice smell. I love to enjoy a slice toasted with a little butter for a delightful treat. Yum! 😋
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience or make your own by roasting and blending fresh pumpkin. Both options work great in this recipe!
Flours: Whole wheat flour adds a nice nuttiness, but you can replace it with all-purpose flour for a lighter texture if preferred. A gluten-free blend also works well if you’re avoiding gluten.
Oats: Rolled oats give the bread a hearty texture. Quick oats can be used in a pinch, but they may result in a softer texture. Feel free to sprinkle extra oats on top before baking for added crunch!
Oil: I like using melted coconut oil for a subtle hint of flavor, but vegetable oil or even applesauce can work here, especially for a lighter option.
Milk: Any kind of milk (dairy or plant-based) works, so use whatever you have on hand. Almond and oat milk are delicious choices!
How Do I Ensure My Pumpkin Oatmeal Bread Comes Out Perfect?
To make sure your bread turns out great, follow these tips:
- Measure your ingredients accurately. Too much flour can make the bread dense. Use the spoon-and-level method for the flour.
- Don’t overmix the batter. Stir just until the dry ingredients are incorporated; lumps are fine!
- Check the bread a little before the baking time is up. Ovens can vary, and you want to avoid overbaking.
- Let the bread cool in the pan for a while; this helps it set and makes it easier to remove.
These simple steps will help you achieve a flavorful and moist Pumpkin Oatmeal Bread every time. Enjoy your baking!
How to Make Pumpkin Oatmeal Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup rolled oats (plus extra for topping)
- 1 ½ cups whole wheat flour
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup brown sugar (packed)
- 2 large eggs
- ⅓ cup vegetable oil or melted coconut oil
- ⅓ cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or raisins
How Much Time Will You Need?
This delicious Pumpkin Oatmeal Bread requires about 20 minutes of prep time and 55-65 minutes of baking time. After baking, give it a little time to cool, and then you’ll have a delightful loaf ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easier removal later. This will prevent the bread from sticking!
2. Mixing the Dry Ingredients:
In a medium bowl, combine the rolled oats, whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and all of the spices (cinnamon, nutmeg, cloves, and ginger). Whisk them together until everything is well mixed and set it aside. This will ensure that your bread has a lovely spice blend throughout!
3. Preparing the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, oil, milk, and vanilla extract until everything is smooth and well combined. You want to make sure the mixture is nice and creamy so that it blends well with the dry ingredients.
4. Combining the Mixtures:
Slowly add the dry flour mixture to the wet ingredients, stirring gently just until combined. Be careful not to overmix—the batter should remain slightly lumpy. If you’d like to add nuts or raisins, now’s the time to fold them in gently!
5. Filling the Pan:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even bake. For a pretty touch, sprinkle some extra rolled oats on top!
6. Baking the Bread:
Pop the loaf pan into the oven and bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. If the top starts browning too much, you can cover it with foil while it finishes baking.
7. Cooling and Serving:
Once baked, let the bread cool in the pan for about 10-15 minutes, then carefully transfer it to a wire rack to cool completely. This helps prevent it from getting soggy.
8. Enjoying Your Bread:
Slice up your Pumpkin Oatmeal Bread and enjoy it plain, toasted with butter, or spread with cream cheese. It’s perfect for a snack or a cozy breakfast treat!
This bread is moist, hearty, and packed with flavors that scream comfort. Enjoy every bite! 🎃
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you’re using fresh pumpkin, make sure to cook and puree it until smooth. You can roast the pumpkin halves in the oven and blend them until creamy, just ensure it’s well-drained to avoid extra moisture in the bread.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana per egg. This will add moisture and help bind the ingredients together without compromising the flavor.
How Do I Store Leftover Pumpkin Oatmeal Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness, about up to a week, or freeze slices wrapped in plastic wrap for up to 3 months—just thaw at room temperature when ready to enjoy!
Can I Add Chocolate Chips to This Bread?
Yes! Chocolate chips make a delightful addition to the batter. Just fold in about 1/2 cup of semi-sweet or dark chocolate chips along with the nuts or raisins for a sweet twist on this classic recipe.
