This Pumpkin Oatmeal Bread is like a warm hug in loaf form! It’s made with cozy pumpkin, hearty oats, and a sprinkle of warm spices that make every bite taste like fall.
Baking this bread fills your home with an amazing scent. I love to enjoy a slice with a pat of butter and my morning coffee. It’s simple, tasty, and a great way to start the day!
Key Ingredients & Substitutions
Rolled Oats: They give the bread a nice texture. If you don’t have rolled oats, quick oats will work too, but they may make the loaf a bit denser.
Pumpkin Puree: Canned pumpkin is convenient and works great. You can also use homemade puree by roasting fresh pumpkin, but it’s a bit more work. Sweet potato puree is a good substitute if you want a different flavor.
Whole Wheat Flour: This adds nuttiness and nutrition. If you need a gluten-free option, look for a gluten-free all-purpose flour blend, but the texture might vary a bit.
Brown Sugar: It adds moisture and flavor. You can use granulated sugar or coconut sugar, but brown sugar gives a deeper taste. For less sugar, consider using honey or maple syrup, adjusting liquids accordingly.
Pumpkin Seeds: They are for topping and crunch. If you want to skip these or don’t have them, try sunflower seeds or even chopped nuts for added texture.
How Do You Make Sure Your Pumpkin Oatmeal Bread Is Moist?
Keeping the bread moist is key! Start by soaking the oats; this helps keep moisture locked in during baking. Also, don’t overmix the batter. Just combine until you don’t see dry flour. It’s okay if it’s slightly lumpy.
- Make sure to measure your flour correctly; spoon it into the measuring cup without packing it down.
- Too much flour can lead to dry bread, so avoid adding extra unless necessary.
- Keep an eye on baking time, as ovens vary. Check for doneness early by inserting a toothpick in the center.
Pumpkin Oatmeal Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup rolled oats (plus extra for topping)
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup boiling water
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
For Topping:
- 1/4 cup pumpkin seeds (pepitas)
- Extra rolled oats
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 50-60 minutes to bake. After baking, let the bread cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. So, you’ll be enjoying your delicious pumpkin oatmeal bread in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or oil and, if you’d like, line the bottom with parchment paper for easier removal later.
2. Soak the Oats:
In a large mixing bowl, place the rolled oats. Pour the boiling water over the oats and let them soak for about 15 minutes until they’re softened and absorbed some moisture.
3. Mix the Dry Ingredients:
While the oats are soaking, grab another bowl and whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger). This ensures an even distribution of all the dry ingredients.
4. Combine the Wet Ingredients:
In the bowl with the soaked oats, add the pumpkin puree, brown sugar, vegetable oil (or melted butter), eggs, milk, and vanilla extract. Mix everything well until it’s fully combined and smooth.
5. Mix Wet and Dry Ingredients:
Now, gradually add the dry ingredient mixture to the wet ingredients. Gently stir until just combined—be careful not to overmix! It’s fine if the batter is a little lumpy.
6. Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth the top out with a spatula. Sprinkle some extra rolled oats and pumpkin seeds on top for added texture and crunch.
7. Bake:
Place the loaf pan in the oven and bake for about 50-60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your bread is ready!
8. Cool the Bread:
Once baked, remove the pumpkin oatmeal bread from the oven. Allow it to cool in the pan for about 10 minutes. Then carefully transfer the loaf to a wire rack to cool completely.
9. Slice and Serve:
After your bread has cooled, slice it into pieces. It’s delicious served warm with a pat of butter or your favorite spread. Enjoy the flavors of fall with this hearty and moist pumpkin oatmeal bread!
Can I Use Steel-Cut Oats Instead of Rolled Oats?
It’s best to stick with rolled oats for this recipe. Steel-cut oats have a coarser texture and require a longer cooking time, which can affect the final texture of the bread. If you only have steel-cut oats, consider soaking them in boiling water for a longer period to soften them more before adding to the batter.
Can I Substitute Pumpkin Puree with Something Else?
Yes! If you don’t have pumpkin puree, you can use sweet potato puree or even mashed bananas for a different flavor. Just ensure they have a similar consistency, as the moisture content is crucial for the bread’s texture.
How Should I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices. Wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer bag. Thaw at room temperature or toast directly from the freezer!
Can I Add Nuts or Chocolate Chips to This Recipe?
Absolutely! Feel free to add in some chopped nuts like walnuts or pecans, or even chocolate chips for a sweeter twist. Just fold them in gently with the dry ingredients before combining with the wet ingredients to ensure even distribution.