Pumpkin Oat Bread
Cozy up with a slice of this moist and wholesome Pumpkin Oat Bread, a fall-inspired treat that’s bursting with warm spices and hearty oats. Perfectly spiced with cinnamon and nutmeg, this quick bread combines the earthy sweetness of pumpkin puree with the nutty texture of rolled oats, creating a deliciously soft and tender crumb in every bite. The addition of buttermilk and a touch of brown sugar ensures a rich, melt-in-your-mouth finish, while optional chopped walnuts or pecans add a satisfying crunch. Ready in just over an hour, this one-bowl recipe is ideal for breakfast, an afternoon snack, or even a flavorful dessert. Serve it warm slathered with butter, or enjoy it plain alongside your favorite coffee or tea. Easy to make and irresistibly comforting, Pumpkin Oat Bread is your go-to seasonal bake!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 cups pumpkin puree (not pumpkin pie filling)
- 0.5 cups buttermilk
- 0.25 cups vegetable oil
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups optional: chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until evenly distributed.
In another mixing bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or wooden spoon. Stir until just combined; do not overmix.
If using, gently fold in the chopped walnuts or pecans.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve the pumpkin oat bread as is, or with butter or cream cheese. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3021 mg | 131% | |
| Total Carbohydrate | 486.3 g | 177% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 264.4 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 503 mg | 39% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2266 mg | 48% | |
*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.
