Pumpkin Oat Bran Bread or Muffins
Fall baking has never been cozier than with this Pumpkin Oat Bran Bread or Muffins recipe! Bursting with the warm, aromatic spices of cinnamon, nutmeg, and ginger, and enriched with nutritious oat bran, this recipe delivers a moist, tender texture and wholesome flavor in every bite. Made with real pumpkin puree, Greek yogurt for a touch of creaminess, and lightly sweetened with brown sugar, this versatile recipe can be baked as a hearty loaf or convenient muffins. Customize with optional add-ins like chopped nuts, dried cranberries, or dark chocolate chips for a personal twist. Perfect for breakfast, snacks, or holiday gatherings, this easy-to-make recipe comes together in just 15 minutes of prep and can be stored or frozen for longer enjoyment. Get ready to fill your kitchen with the irresistible scent of homemade pumpkin bliss!
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 0.75 cups Brown sugar
- 1 cup Pumpkin puree
- 2 large Eggs
- 0.5 cup Plain Greek yogurt
- 0.25 cup Milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Optional add-ins: chopped nuts, dried cranberries, or dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan or a 12-cup muffin tin, or line the muffin tin with paper liners.
In a large mixing bowl, whisk together the oat bran, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate mixing bowl, beat together the brown sugar, pumpkin puree, eggs, Greek yogurt, milk, vegetable oil, and vanilla extract until the mixture is smooth and thoroughly combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing, as this can make the bread or muffins dense.
If using optional add-ins like chopped nuts, dried cranberries, or dark chocolate chips, fold them into the batter at this stage.
For muffins: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. For bread: Pour the batter evenly into the prepared loaf pan.
Bake muffins for 20-25 minutes or a loaf of bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. If baking bread, allow it to cool in the pan for 10 minutes before transferring to a wire rack.
Serve warm or at room temperature. The bread or muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 16.6 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 261 mg | 6% | |
*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.
