Oatmeal Pumpkin Bread
Warm, spiced, and irresistibly tender, this Oatmeal Pumpkin Bread effortlessly combines wholesome rolled oats with the rich flavors of pumpkin and aromatic spices like cinnamon and nutmeg. Perfect for cozy mornings or as a sweet snack, this easy-to-make quick bread comes together in just 15 minutes of prep time and bakes to golden perfection. The recipe features a moist and flavorful crumb thanks to real pumpkin puree, melted butter, and a blend of granulated and brown sugar. Optional mix-ins like chopped nuts or chocolate chips add delightful texture and depth, making it customizable for any palate. Whether enjoyed plain, slathered with butter, or paired with cream cheese, this autumn-inspired loaf is your next baking obsession. Plus, it’s an excellent way to fill your kitchen with the warm, inviting aroma of fall. Perfect for a breakfast treat, afternoon tea, or even as a holiday hostess gift!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar (packed)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 0.5 cup unsalted butter (melted and slightly cooled)
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup milk (any variety)
- 0.5 cup optional chopped nuts (e.g., walnuts or pecans)
- 0.5 cup optional chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate medium mixing bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, melted butter, eggs, vanilla extract, and milk until smooth and creamy.
Pour the wet ingredients into the bowl of dry ingredients and gently fold together with a spatula, being careful not to overmix. The batter should be thick and slightly lumpy.
If using chopped nuts or chocolate chips, gently fold them into the batter until evenly distributed.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or spread with butter or cream cheese for added flavor. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 33.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
