Description
This Pumpkin Oatmeal Bread is a wholesome, naturally sweetened treat made with pantry staples. Perfect for breakfast, snack, or dessert, it’s moist, flavorful, and full of fall spices.
Ingredients
- 1 cup pumpkin puree
- 1 cup old-fashioned oats
- 1 cup whole wheat flour
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup olive oil or melted coconut oil
- 1/2 cup milk (dairy or plant-based)
- Optional: 1/2 cup chopped nuts, dark chocolate chips, or raisins
Instructions
- Preheat oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a large mixing bowl, combine pumpkin puree, eggs, maple syrup or honey, milk, oil, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together oats, whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in optional mix-ins like nuts, chocolate chips, or raisins if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use only pure pumpkin puree, not pumpkin pie filling.
- To make vegan, use flax eggs and plant-based milk.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for 1 week.
- Freeze individual slices for up to 3 months.
- Reheat slices in the microwave for 15–30 seconds or in a toaster oven.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
