This Pumpkin Oatmeal Bread is soft, moist, and packed with the warm flavors of pumpkin and spices. It’s perfect for breakfast or a cozy snack!
Plus, it makes your kitchen smell amazing while baking. I can’t resist having a slice with some butter on top. Who can? 🥰
What I love most is how easy it is to whip up. Just mix the ingredients, pour it in the pan, and let it bake. Enjoying a piece fresh out of the oven is the best part!
Key Ingredients & Substitutions
Rolled Oats: These add texture and nutrition to the bread. If you don’t have rolled oats, instant oats can be used, but don’t use steel-cut oats, as they need longer cooking times.
Pumpkin Puree: Use canned pumpkin puree for convenience, but homemade pumpkin puree is great, too! If you’re looking for a low-carb alternative, you might try unsweetened applesauce.
Flour: The combination of all-purpose and whole wheat flour gives a nice balance. If you’re gluten-free, swap them for a gluten-free all-purpose blend. Just check that the mix contains xanthan gum for better texture.
Brown Sugar: While brown sugar provides moisture and flavor, you can replace it with coconut sugar or maple syrup for a healthier option. Adjust the liquid in the recipe if using liquid sweeteners.
Vegetable Oil: You can use melted coconut oil or unsalted butter as a substitution. I like using melted butter for a richer flavor, especially in baked goods.
How Can I Make Sure My Bread Isn’t Dense?
A common issue with quick breads is ending up with a dense texture. Here are some tips to keep yours light and fluffy:
- Make sure your baking soda and powder are fresh. Old leavening agents won’t help your bread rise.
- Be careful not to overmix. Mix until just combined, so the end result remains tender.
- If you’re not sure about your oven temperature, using an oven thermometer can help prevent under or overbaking.
- Let your bread cool slightly in the pan before transferring it to a wire rack. This helps to set the loaf properly.
How to Make Pumpkin Oatmeal Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup rolled oats (plus extra for topping)
- 1 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour (optional)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1/2 tsp salt
Wet Ingredients:
- 1 cup hot water
- 1 cup pumpkin puree (canned or homemade)
- 3/4 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
For Topping:
- Pumpkin seeds (optional)
How Much Time Will You Need?
This delightful Pumpkin Oatmeal Bread will take you about 15 minutes to prepare and will need around 55-65 minutes to bake. After baking, let it cool for a bit, and in no time, you’ll have a delicious loaf to enjoy!
Step-by-Step Instructions:
1. Preheat & Prepare:
Begin by preheating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing it or lining it with parchment paper to prevent sticking.
2. Soak the Oats:
In a medium bowl, pour the hot water over the rolled oats. Let them soak for about 10-15 minutes until they soften nicely.
3. Mix Dry Ingredients:
While the oats are soaking, grab a large mixing bowl. Whisk together the all-purpose flour, whole wheat flour (if using), baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). This will create a wonderful base for your bread.
4. Combine Wet Ingredients:
In another bowl, mix up the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract. Stir well until everything is nice and smooth.
5. Combine Oats and Mixtures:
Now, toss the soaked oats (water and all) into the pumpkin mixture and give it a good stir until combined.
6. Mix Wet and Dry Ingredients:
Carefully add the wet mixture into the dry ingredients. Gently stir until they just come together. Remember, no overmixing here; we want that bread to be fluffy!
7. Prepare for Baking:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula and sprinkle on a few extra rolled oats and some pumpkin seeds for a lovely topping.
8. Bake:
Place your loaf in the oven and let it bake for 55-65 minutes. You can tell it’s done when a toothpick inserted into the center comes out clean.
9. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely.
10. Slice & Enjoy!
Once cooled, slice up your delicious Pumpkin Oatmeal Bread and enjoy it plain, or add a little butter or cream cheese for extra yumminess!
This moist, fragrant bread is perfect for cozy fall mornings or anytime you want a warm, comforting treat. Happy baking!
Can I Use Steel-Cut Oats Instead of Rolled Oats?
Steel-cut oats can’t be used as a direct substitute because they require longer cooking times and won’t soften properly in this quick bread recipe. Stick to rolled oats for the best texture and results!
Can I Make This Bread Vegan?
Absolutely! You can easily make this recipe vegan by replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), and using a plant-based oil or melted coconut oil.
How to Store Leftovers?
Store any leftover Pumpkin Oatmeal Bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then in foil for best results.
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped nuts like walnuts or pecans, chocolate chips, or dried fruits such as cranberries or raisins add great flavor and texture. Just fold them in gently with the wet ingredients.
