Pumpkin Oatmeal Bread
Warm, spiced, and irresistibly moist, this Pumpkin Oatmeal Bread is the ultimate fall comfort bake that pairs perfectly with your morning coffee or an afternoon tea. Packed with hearty old-fashioned oats and subtly sweetened with a blend of granulated and brown sugar, this quick bread boasts a rich flavor profile thanks to a medley of cinnamon, nutmeg, and ginger. Pure pumpkin puree adds a soft, tender crumb while keeping the loaf delightfully moist, and customizable mix-ins like chopped nuts or chocolate chips elevate the indulgence. With just 15 minutes of prep, this easy pumpkin oatmeal bread is a wholesome, crowd-pleasing recipe you'll find yourself making again and again. Perfect for autumn gatherings or cozy evenings at home, it's a fall dessert staple!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Old-fashioned oats
- 1.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 cup Canned pumpkin puree
- 0.5 cup Milk
- 0.5 cup Vegetable oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts (optional)
- 0.5 cup Raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium mixing bowl, combine the oats, flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix until all dry ingredients are well incorporated.
In a large mixing bowl, whisk together the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix to avoid a dense loaf.
Fold in the chopped nuts, raisins, or chocolate chips if using, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf 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 before slicing.
Slice and serve your pumpkin oatmeal bread as a delicious fall-inspired treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 551.1 g | 200% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 323.4 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 559 mg | 43% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2512 mg | 53% | |
*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.
