This Pumpkin Oatmeal Bread is a warm, cozy treat that combines the sweetness of pumpkin with hearty oats. It’s perfect for breakfast or a snack, especially on chilly days!
Baking this bread fills the house with a lovely smell, and I can’t resist having a slice fresh from the oven. It’s like a hug in a loaf! 🥰
Key Ingredients & Substitutions
Rolled Oats: These are vital for texture and heartiness. If you don’t have rolled oats, quick oats can work, but the texture might be a little softer. Avoid steel-cut oats as they need more cooking time.
Pumpkin Puree: Canned pumpkin is easy and always available. For a fresh option, use pureed roasted pumpkin. Just make sure it’s smooth. Both options give great flavor!
Brown Sugar: This adds a rich sweetness. You can use white sugar if you prefer, but the flavor will be less complex. You could also use coconut sugar for a lower-glycemic option.
Vegetable Oil: It helps keep the bread moist. If you’d like a healthier fat choice, replace it with applesauce or melted coconut oil.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves is perfect for fall. If you’re missing one or two, don’t worry! A pumpkin spice blend works too.
How Do I Make Sure My Oatmeal Bread is Super Moist?
To achieve a moist Pumpkin Oatmeal Bread, pay attention to mixing the wet and dry ingredients. Here’s how to do it well:
- Let the rolled oats sit in boiling water to soften before mixing; this adds moisture.
- Mix the wet ingredients thoroughly so they’re well combined; this ensures the eggs and oil blend with the pumpkin.
- When adding the wet mix to dry ingredients, stir gently until just combined; overmixing can lead to a tough loaf.
- Don’t open the oven door too soon while baking. It can cause the bread to collapse!
Once baked, allow it to cool but don’t leave it too long in the pan to help maintain that moist texture!
How to Make Pumpkin Oatmeal Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups rolled oats, plus extra for topping
- 1 cup boiling water
- 3/4 cup pumpkin puree (canned or homemade)
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Topping:
- 1/4 cup pumpkin seeds (pepitas), for topping (optional)
- Extra rolled oats, for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 55 to 65 minutes to bake. After baking, you should allow another 10 minutes for cooling in the pan and at least 20 to 30 minutes on a wire rack before slicing. Overall, you can expect to spend about 1 hour and 30 minutes from start to finish, making it a great way to enjoy fresh homemade bread without too much fuss!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). This ensures that your bread will bake evenly. While the oven heats up, grease or line a 9×5-inch loaf pan with parchment paper for easy removal later on.
2. Soak the Oats:
In a medium bowl, place the rolled oats and pour the boiling water over them. Give them a gentle stir and let them sit for about 15 minutes. This soaking process softens the oats, helping them blend better into the bread.
3. Mix Wet Ingredients:
After the oats have softened, add the pumpkin puree, brown sugar, vegetable oil, and eggs into the bowl. Stir everything together until it’s well combined and smooth. This mixture will add moisture and flavor to your bread.
4. Combine Dry Ingredients:
In a separate large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This mixture is what gives your bread structure and a delicious spiced flavor.
5. Combine Wet and Dry Mixtures:
Pour the wet oat mixture into the bowl with the dry ingredients. Stir gently until just combined. It’s important not to overmix; a few lumps are okay! This keeps your bread light and fluffy.
6. Pour and Top:
Carefully pour the batter into your prepared loaf pan. Smooth the top with a spatula. For an attractive finish and extra texture, sprinkle some additional rolled oats and pumpkin seeds on top.
7. Bake Your Bread:
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool the Bread:
After baking, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely before slicing.
9. Slice and Enjoy!
Once completely cooled, slice your Pumpkin Oatmeal Bread and enjoy it as a delightful breakfast or snack. It’s great on its own or with a little bit of butter or cream cheese. Happy baking!
This Pumpkin Oatmeal Bread combines hearty oats with the cozy flavors of fall spices, creating a flavorful treat that’s perfect with coffee or tea. Enjoy every bite!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats instead of rolled oats, but keep in mind that the texture might be slightly different—quick oats will make for a softer bread.
Can I Substitute Pumpkin Puree with Something Else?
Absolutely! If you don’t have pumpkin puree, you can substitute it with unsweetened applesauce, mashed banana, or even butternut squash puree for a different flavor profile.
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. To enjoy, simply thaw at room temperature or warm it in the oven.
Can I Add Nuts or Dried Fruit?
Definitely! Feel free to mix in chopped nuts, such as walnuts or pecans, or add dried fruit like raisins or cranberries to the batter for an extra flavor boost and texture.
