A perfectly spiced, moist loaf of pumpkin oatmeal bread is my go-to treat when the crisp air of fall rolls in. With its comforting blend of warm spices, hearty oats, and rich pumpkin flavor, this bread is as nourishing as it is satisfying. It’s light enough for breakfast, filling enough for a snack, and just sweet enough to feel like a little indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup pumpkin puree
2 large eggs
1/2 cup light brown sugar
1/3 cup granulated sugar
1/2 cup vegetable oil or melted coconut oil
1/4 cup milk of choice (dairy or plant-based)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
Optional: 1/2 cup chopped walnuts or pecans, or chocolate chips
Directions
I start by preheating my oven to 350°F (180°C), then grease and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, I whisk together the pumpkin puree, eggs, both sugars, oil, milk, and vanilla until the mixture is smooth and well blended.
In another bowl, I combine the flours, oats, baking powder, baking soda, salt, and all the spices.
I gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
If I’m adding nuts or chocolate chips, I gently fold them in now.
I pour the batter into the prepared loaf pan and smooth out the top.
The bread bakes for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
After baking, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe makes about 10 slices.
Prep time: 15 minutes
Cooking time: 55 minutes
Total time: 1 hour 10 minutes
Calories: Approximately 230 kcal per slice
Variations
I sometimes swap the whole wheat flour for more all-purpose flour if I want a softer texture.
Chocolate chips add a dessert-like touch, while chopped nuts bring in some crunch.
I’ve used maple syrup instead of granulated sugar for a deeper sweetness—it works beautifully, just reduce the milk slightly.
For a more indulgent version, I top the batter with a brown sugar oat crumble before baking.
Storage/Reheating
I store leftover bread tightly wrapped at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 1 week. To freeze, I wrap individual slices in plastic wrap and place them in a freezer bag—perfect for grab-and-go breakfasts. I reheat slices in the microwave for about 20–30 seconds or warm them in a toaster oven.
FAQs
How do I know when the pumpkin oatmeal bread is fully baked?
I check by inserting a toothpick into the center of the loaf—if it comes out clean or with a few crumbs, it’s ready. The top should be golden and slightly firm to the touch.
Can I make this bread gluten-free?
Yes, I’ve had success using a gluten-free flour blend in place of the all-purpose and whole wheat flour. Just make sure the oats are certified gluten-free.
Can I use fresh pumpkin instead of canned puree?
Absolutely. I roast and puree fresh pumpkin until smooth, then use it in the same amount. Just be sure it’s not too watery—drain or blot if needed.
Is this bread sweet enough for dessert?
It’s lightly sweetened, so it leans more toward breakfast or snack territory. But when I add chocolate chips or serve it with a drizzle of maple glaze, it easily becomes a dessert.
Can I make muffins with this batter?
Yes, I divide the batter into a muffin tin lined with paper cups and bake at 350°F (180°C) for 20–25 minutes. I check with a toothpick to be sure they’re done.
Conclusion
This pumpkin oatmeal bread has become a fall favorite in my kitchen. It’s simple, comforting, and filled with warm spices and wholesome ingredients that I can feel good about. Whether I enjoy it warm with butter or just as it is, it always hits the spot. If I’m craving something cozy and homemade, this recipe never fails.
📖 Recipe:
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Pumpkin Oatmeal Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Diet: Vegetarian
Description
This pumpkin oatmeal bread is a moist, spiced loaf made with wholesome ingredients like pumpkin puree, oats, and warm autumn spices. It’s perfect for breakfast, a cozy snack, or a lightly sweet treat.
Ingredients
1 cup pumpkin puree
2 large eggs
1/2 cup light brown sugar
1/3 cup granulated sugar
1/2 cup vegetable oil or melted coconut oil
1/4 cup milk of choice (dairy or plant-based)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
Optional: 1/2 cup chopped walnuts or pecans, or chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, oil, milk, and vanilla until smooth and well combined.
- In a separate bowl, mix together all-purpose flour, whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined.
- If using nuts or chocolate chips, fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Swap whole wheat flour for all-purpose flour for a softer texture.
Add chocolate chips for a sweeter, dessert-like variation.
Use maple syrup instead of granulated sugar, reducing the milk slightly.
Top with a brown sugar oat crumble for added texture and sweetness.
Store at room temperature for up to 3 days, or refrigerate for up to a week.
Freeze individual slices wrapped in plastic for longer storage.
Reheat in the microwave for 20–30 seconds or use a toaster oven.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 13g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
