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Pumpkin Oat Bread

Pumpkin Oat Bread

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
happiestmama

happiestmama

Satisfy your craving with this hearty, flavorful bread perfect for the fall. A cup of chai tea goes wonderfully with this bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 22 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
  2. Stir together the oil, eggs, and pumpkin in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats.
  3. Pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. Press the oats lightly into the top of the batter.
  4. Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sookie
45

Sookie

11/20/2009

My family loved this bread. If you're looking for the Starbucks type pumpkin bread with more sugar and spice than pumpkin, this is NOT for you! This lower sugar bread was moist, easy and delicious. We could actually TASTE the pumpkin over the spice which was a nice change. Next time I'm using whole wheat flour and some wheat germ as well as cutting back to 1/3 c oil and 1/3 c applesauce. Will definitely make this again!

Scotdog
12

Scotdog

1/14/2010

I made it for my diabetic husband. I subbed applesauce for the oil. Used whole wheat pastry flour and my own blend of pumpkin pie spice. I halved the recipe & used Splenda for the white sugar, but left the brown in. We are enjoying it.

Valerie212
9

Valerie212

9/15/2010

There was a time when I would not have appreciated this bread because it is dense and not extremely sweet. We've been cutting back on sugar and trying to convert to whole grains, so this recipe was a good fit for us. We loved it, as did the church group I shared it with. I was out of whole wheat flour the last time, but I can't wait to try it next time.

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