This Pumpkin Oatmeal Bread is soft, moist, and packed with cozy flavors. With pumpkin puree and oats, it’s a perfect treat for any time of day!
It’s super easy to make! I love to enjoy a warm slice with butter on chilly mornings. You might find yourself making this bread again and again. Yum! 🍞✨
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience, or make your own by roasting and pureeing fresh pumpkin. If you’re short on pumpkin, replace it with mashed banana or applesauce for similar moisture and sweetness.
Rolled Oats: I love using rolled oats for texture, but instant oats can work too; just reduce the soaking time. If you’re gluten-free, choose certified gluten-free oats instead.
Whole Wheat Flour: This flour adds fiber and nutrition. You can swap it with all-purpose flour or use spelt flour for a milder flavor. For a lighter bread, use a higher ratio of all-purpose flour.
Oils: Vegetable oil keeps the bread moist, but melted coconut oil offers a richer taste. You could also use applesauce instead of some of the oil to cut down on fat.
How Do I Get the Bread to Rise Properly?
Getting the right lift in your Pumpkin Oatmeal Bread starts with a couple of key steps:
- Use fresh baking soda and baking powder for the best results. Old leavening agents can lose their power.
- Mix dry ingredients well before adding to wet ones. This helps evenly distribute the leavening agents.
- Avoid overmixing when combining wet and dry ingredients. Just mix until no dry flour shows, and you’ll get a lighter, fluffier loaf.
Also, let the batter rest for a few minutes if you can. This allows the oats to absorb more moisture, which can help with the bread’s texture and rise. Happy baking!
How to Make Pumpkin Oatmeal Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup pumpkin puree (canned or homemade)
- 1 cup rolled oats, plus extra for topping
- 1 1/2 cups whole wheat flour
- 1/2 cup all-purpose 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
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (dairy or plant-based)
- Optional: Pumpkin seeds for garnish
How Much Time Will You Need?
You’ll need about 15 minutes for prep and around 55 to 65 minutes for baking. After baking, allow the bread to cool for about 10 minutes in the pan and then transfer it to a wire rack to cool completely. Overall, it takes just a little over an hour to enjoy this cozy treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, set your oven to 350°F (175°C) to preheat. While that’s heating up, grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Soak the Oats:
In a small bowl, mix the oats with the milk and let them soak for about 10 minutes. This nudges the oats to soften, making them a perfect blend in your bread.
3. Mix the Dry Ingredients:
In a big mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and the spices—cinnamon, nutmeg, and ginger. Make sure everything is evenly mixed.
4. Prepare the Wet Ingredients:
In another bowl, beat together the brown sugar, granulated sugar, and oil until they’re well blended. Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract and pumpkin puree until smooth.
5. Combine the Mixtures:
Add the soaked oats to your wet mixture and stir everything together. Then gently fold in the dry ingredients. Take care not to overmix; just blend until you can’t see any dry flour.
6. Pour and Garnish:
Pour the mixture into your prepared loaf pan. Smooth the top, and if you like, sprinkle some extra rolled oats and pumpkin seeds on top for a beautiful finish.
7. Bake:
Slide the pan into the preheated oven and bake for 55 to 65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. After that, slice it up and enjoy plain or with a yummy spread of butter or cream cheese!
Enjoy the warm, hearty, and flavorful Pumpkin Oatmeal Bread as a cozy snack or breakfast treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just roast a fresh pumpkin until soft, then scoop out the flesh and puree it until smooth. You can substitute it in equal amounts for canned pumpkin.
How Should I Store Leftover Pumpkin Oatmeal Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before enjoying!
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped walnuts or pecans make a great addition. You can also mix in chocolate chips or dried cranberries for a twist. Just ensure the total volume stays similar to maintain the bread’s texture.
What Can I Substitute for the Eggs?
If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed combined with 2.5 tablespoons of water, let sit for 5 minutes). Both options work well in this recipe!
