This Pumpkin Oatmeal Bread is warm, hearty, and perfect for fall! It’s packed with pumpkin puree, oats, and warm spices for a great flavor that makes your kitchen smell lovely.
Whenever I make this bread, it disappears fast! I love to enjoy it warm with a little butter spread on top—it’s so cozy! 🍞🎃
Key Ingredients & Substitutions
Rolled Oats: Using rolled oats gives the bread great texture. If you don’t have them, quick oats can work fine but may result in a slightly softer texture. Avoid steel-cut oats as they need more cooking time.
Flours: A mix of all-purpose and whole wheat flour adds depth. You can use all-purpose flour only if you prefer, or for a gluten-free option, substitute with a gluten-free flour blend.
Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling—it’s crucial for the right flavor! If you’d like a change, you can use unsweetened applesauce or mashed banana in equal amounts.
Vegetable Oil: I often use vegetable oil for moisture, but melted coconut oil adds a nice taste. If you prefer butter, go for it! Just make sure it’s melted for the mix.
Nuts and Raisins: They’re completely optional. I love walnuts in mine, but feel free to skip them or try chocolate chips for a sweeter twist!
How Do I Ensure My Bread Doesn’t Get Too Dense?
A key to a fluffy bread is careful mixing. Here’s how to keep your Pumpkin Oatmeal Bread light and airy:
- Mix the wet ingredients until just combined—over-mixing can make your bread tough.
- Make sure your leavening agents (baking powder and soda) are fresh for the best rise.
- Don’t skip letting the oats soak! This step helps them soften and allows for even moisture distribution.
Lastly, let the bread cool completely before slicing. This helps it firm up and keeps it from becoming gummy. Happy baking!
How to Make Delicious Pumpkin Oatmeal Bread
Ingredients You’ll Need:
Base Ingredients:
- 1 cup rolled oats (plus extra for topping)
- 1 cup boiling water
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
Wet Ingredients:
- ½ cup packed brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
Extras (Optional):
- ½ cup chopped nuts or raisins
How Much Time Will You Need?
This pumpkin oatmeal bread takes about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow for at least 15 minutes of cooling time before slicing. So, total time including cooling will be around 1 hour and 30 minutes. Perfect for a cozy baking day!
Step-by-Step Instructions:
1. Prep Your Oven and Pan:
Start off by preheating your oven to 350°F (175°C). While that’s warming up, grease a 9×5 inch loaf pan with butter or cooking spray and sprinkle a bit of flour, or alternatively, line it with parchment paper. This will keep your bread from sticking!
2. Soften the Oats:
In a small bowl, pour the boiling water over the rolled oats. Let this sit for about 10 minutes so the oats can soften perfectly. This step is key to creating a moist bread!
3. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose and whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk together until everything is combined nicely, which helps in distributing the leavening agents evenly.
4. Combine the Wet Ingredients:
In another bowl, mix the brown sugar, pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract until it’s a smooth mixture. This will be the flavorful base for your bread.
5. Combine Everything Together:
Now, stir the softened oats—and any remaining water—into the pumpkin mixture. Next, gently fold the wet ingredients into the dry ingredients. Be careful not to over-mix; just combine until you can’t see any flour!
6. Add Optional Add-Ins:
If you’re using nuts or raisins, gently fold them in now. They add a nice texture and flavor, but you can skip them if you prefer a plain version!
7. Bake the Bread:
Carefully pour the batter into your prepared loaf pan and smooth the top. Sprinkle some extra rolled oats on top for a decorative touch. Pop it in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Bread:
Once baked, let the bread cool in the pan on a wire rack for about 15 minutes. Then remove it from the pan and allow it to cool completely before slicing. This will help it firm up, making it easier to cut!
9. Serve and Enjoy:
Slice your pumpkin oatmeal bread and serve warm or at room temperature. It’s delicious on its own or toasted with a bit of butter. Enjoy the wonderful flavors, and share with family and friends!
This bread is moist and flavorful, offering a cozy taste of fall with each bite. Happy baking!
Can I Use Instant Oats Instead of Rolled Oats?
It’s best to stick with rolled oats for this recipe, as instant oats may make the bread too soft. If you only have instant oats, you can use them, but the texture will be different—more mushy than hearty.
Can I Substitute the Pumpkin Puree?
Sure! If you don’t have pumpkin puree, unsweetened applesauce or mashed bananas can be substituted in equal amounts. They will offer a different flavor but still provide moisture!
How Should I Store Leftover Bread?
Store any leftover pumpkin oatmeal bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Add Other Spices?
Absolutely! You can spice it up further with cloves or allspice for a deeper flavor. Just adjust according to your taste, starting with 1/4 teaspoon and adjusting from there!
