Pumpkin Oat Bread
Pumpkin Oat Bread bakes up tender and moist, with nutty rolled oats adding hearty texture to every slice. Warm notes of cinnamon, cloves, and nutmeg deepen the pumpkin flavor, making it an inviting choice for crisp fall mornings or an afternoon coffee break. It’s a cozy, fragrant loaf that feels right at home on a seasonal brunch table.
- Prep15 min
- Cook40 min
- Serves22
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8x4-inch loaf pans.
- 2
In a large bowl, stir together the oil, eggs, and pumpkin. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg until well combined. Beat in the flour and 1 1/2 cups of oats.
- 3
Pour the batter into the prepared loaf pans; 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 for 40 to 45 minutes, until a knife inserted in the center of a loaf comes out clean. Let cool for 15 minutes before slicing.
- Calories 202.78 kcal Moderate
- Protein 3.94 g Low Source
- Carbs 29.74 g Moderate
- Total Fat 7.95 g Moderate
- Saturated Fat 1.25 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 31.82 mg Moderate
- Sodium 57.46 mg Low Source
- Fiber 1.62 g Low Source
- Sugar 10.42 g High
- Added Sugar 0.0 g Low Source
- Calcium 34.97 mg Low Source
- Iron 1.5 mg Low Source
- Potassium 97.56 mg Low Source
- Vitamin A 98.9 mcg_rae Moderate
- Vitamin C 1.74 mg Low Source
- Vitamin D 0.54 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten
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