This Pumpkin Oatmeal Bread is warm, cozy, and packed with fall flavors! Made with delicious pumpkin puree and hearty oats, it’s perfect for breakfast or a tasty snack.
I love to toast a slice and spread some butter on it. Honestly, it’s like a hug in bread form! Plus, who can resist the smell of fresh-baked pumpkin? It’s the best!
Key Ingredients & Substitutions
Rolled Oats: These provide texture and heartiness to the bread. If you’re out of oats, quick oats can work too, but avoid instant oats as they might change the texture.
Pumpkin Puree: Canned pumpkin is super convenient, but you can make your own by baking and pureeing fresh pumpkin. Just keep the texture smooth. If you’re in a pinch, you could use applesauce for a slight twist!
Vegetable Oil: While I love using vegetable oil for its neutral flavor, you can also use melted coconut oil or butter for a richer taste.
Brown Sugar: For a more caramel-like flavor, you can replace brown sugar with coconut sugar or a mix of honey and granulated sugar. Adjust the liquid in the recipe if using honey.
How Do I Ensure My Pumpkin Oatmeal Bread is Moist and Tender?
Achieving moist and tender bread hinges on a few key steps. First, soaking the oats in boiling water is essential; it helps them soften and blend into the batter nicely.
- Mix the oats only until just combined with your dry ingredients. This avoids overworking the gluten, which can make the bread tough.
- Let the batter sit a bit before pouring it into the pan. This helps with moisture retention.
- Don’t skip cooling the bread properly. Cooling it in the pan for a bit allows it to set, making slicing easier.
Keep these tips in mind, and you’ll have a deliciously moist Pumpkin Oatmeal Bread every time!
How to Make Pumpkin Oatmeal Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup rolled oats
- 1 cup boiling water
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional for texture)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Optional Toppings:
- Rolled oats
- Pumpkin seeds
How Much Time Will You Need?
Preparing this delicious Pumpkin Oatmeal Bread will take about 20 minutes for prep and 60 to 70 minutes for baking, plus a little time to cool down. In total, set aside about 1 hour and 40 minutes to get this warm, cozy bread ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start off by preheating your oven to 350°F (175°C). You’ll want to grease and flour a 9×5-inch loaf pan or simply line it with parchment paper for easy removal later.
2. Soak the Oats:
In a large mixing bowl, pour the boiling water over the rolled oats. Let them soak for about 20 minutes. This softens the oats and helps create a nice texture in the bread.
3. Mix the Wet Ingredients:
Once the oats have cooled slightly, add the pumpkin puree, vegetable oil, brown sugar, and eggs into the mixture. Use a whisk to combine everything until it’s smooth and well-mixed.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures your leavening agents are evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet ingredients. Mix gently until just combined, being careful not to overmix. You want to keep your bread tender!
6. Get It Into the Pan:
Pour the batter into the prepared loaf pan and smooth out the top. If you like, sprinkle some rolled oats and pumpkin seeds on top for a pretty finishing touch.
7. Bake the Bread:
Place your pan in the preheated oven and bake for 60 to 70 minutes. You know it’s done 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 before slicing. Serve warm or toasted, perhaps with a touch of butter!
Enjoy each slice of your moist, flavorful Pumpkin Oatmeal Bread! Perfect for breakfast or an afternoon snack!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but avoid instant oats as they may not provide the same texture and may lead to a mushy consistency in the bread. Quick oats will still work, just make sure not to overmix once they’re added to the batter!
Can I Substitute Pumpkin Puree with Something Else?
Absolutely! If you don’t have pumpkin puree on hand, you can use unsweetened applesauce as a substitute. However, this will give a slightly different flavor profile, so keep that in mind when preparing your bread.
How Should I Store Leftovers?
Store any leftover Pumpkin Oatmeal Bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just make sure to let it thaw completely before slicing!
Can I Add Nuts or Dried Fruits?
Yes, feel free to add nuts, like walnuts or pecans, or dried fruits, such as raisins or cranberries, to enhance the flavor and texture. Just toss them in with the dry ingredients to ensure an even distribution!
