This Pumpkin Oatmeal Bread combines the warm flavors of pumpkin and spices with hearty oats. It’s like a cozy hug in every slice!
Seriously, you can enjoy it for breakfast or as a snack! I love spreading a little butter on a piece—perfect for chilly mornings. 😋
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree, which is super convenient. If you prefer fresh, just roast and blend your pumpkin. This gives a lovely, fresh taste!
Rolled Oats: Using rolled oats adds texture. If you’re gluten-free, feel free to swap in certified gluten-free oats. You could also use quick oats but it might change the texture a bit.
All-Purpose Flour: While all-purpose is the go-to option, whole wheat flour can add more fiber and nutrients. Just be aware it might result in a denser bread.
Sweeteners: Brown sugar gives a nice depth of flavor, but you can substitute it with coconut sugar or even honey. Just remember that it might alter the moistness a little.
Oils: I love using melted butter for richness, but for a lighter option, vegetable oil works well too. You might also try coconut oil for a hint of tropical taste.
How Do I Get the Perfect Texture for My Bread?
To ensure your Pumpkin Oatmeal Bread has the right texture, pay attention to mixing! Overmixing can make it tough. Here’s how to do it right:
- Combine dry and wet ingredients gently—mix just until you don’t see any flour. A few lumps are totally okay!
- Let the oats soak in the pumpkin puree for about 10 minutes. This helps them soften and blend better into the batter.
- When baking, avoid opening the oven door too often as it could drop the temperature. You want steady heat for even baking!
Following these steps will help you achieve a moist and soft pumpkin bread every time. Happy baking!
How to Make Pumpkin Oatmeal Bread
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- ¼ cup maple syrup or honey
- ½ teaspoon vanilla extract
Dry Ingredients:
- 1 cup rolled oats (plus extra for topping)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup brown sugar, packed
Optional Toppings:
- Pumpkin seeds
- Extra rolled oats for garnish
How Much Time Will You Need?
This yummy Pumpkin Oatmeal Bread takes about 15 minutes to prepare and bakes for 50-60 minutes, plus 10 minutes to cool in the pan. Altogether, you’re looking at around 1 hour and 15 minutes before you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First, let’s preheat your oven to 350°F (175°C). Get a 9×5 inch loaf pan ready—either grease it up or line it with parchment paper so the bread comes out easily later.
2. Prepare the Oats:
In a medium bowl, mix the rolled oats and pumpkin puree together. Let this sit for about 10 minutes. This helps the oats soften up nicely before they join the other ingredients.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves. They need to be mixed well to combine the flavors!
4. Combine the Wet Ingredients:
In a separate bowl, beat the eggs with the oil (or melted butter), brown sugar, maple syrup (or honey), and vanilla extract until you have a smooth, creamy mix.
5. Combine Wet and Dry Mixes:
Now, pour the wet mixture and the softened oats with pumpkin puree into the bowl with the dry ingredients. Stir gently using a spatula or wooden spoon until everything is just combined. Remember, don’t overmix—it’s okay if there are a few lumps!
6. Pour and Top:
Pour the batter into your prepared loaf pan and smooth the top with the back of a spoon. If you want, sprinkle some extra rolled oats and pumpkin seeds on top for a bit of crunch and decoration.
7. Bake:
Pop the loaf in the oven and bake it for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean!
8. Cool and Slice:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your wonderfully moist and flavorful Pumpkin Oatmeal Bread! It’s perfect for breakfast, a snack, or a delightful dessert.
Can I Use Other Types of Flour for This Recipe?
Yes! You can substitute all-purpose flour with whole wheat flour for a denser texture, or use almond flour for a gluten-free option. If using almond flour, you may need to adjust the liquid slightly as it absorbs moisture differently.
Can I Make This Bread Vegan?
Absolutely! To make it vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg), and use coconut oil instead of butter. Maple syrup can be used as a sweetener if you haven’t already chosen it!
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months; just thaw at room temperature or pop them in the toaster when ready to eat!
What Can I Add for Extra Flavor or Texture?
Feel free to mix in nuts, like walnuts or pecans, for added crunch! Dried fruits, such as cranberries or raisins, can also provide a nice sweetness and chewiness. Just adjust the sugar down a bit if you add sweetened dried fruits!
