Pumpkin Oat Bread

15 Reviews

Prep: 15 min
Cook: 40 min
Ready In: 1 hr 10 min

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

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Metric US

Original recipe yields 2 loaves

Directions

Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
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.
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.
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.

Nutrition

Amount Per Serving (22 total)

Calories
206 cal
10%

Fat
8.2 g
13%

Carbs
29.8 g
10%

Based on a 2,000 calorie diet

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Reviews (15)

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Sookie

Nov. 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. ..." See more 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!"

SD

Jan. 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 lef..." See moret the brown in. We are enjoying it."

Valerie212

Sep. 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..." See more 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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