Pumpkin Oat Bread

Pumpkin Oat Bread

happiestmama

"Satisfy your craving with this hearty, flavorful bread perfect for the fall. A cup of chai tea goes wonderfully with this bread."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 206 cals
Serving size has been adjusted!
Original recipe yields 22 servings

Nutrition

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note
  • I use a flour-blend of equal parts whole wheat flour, wheat germ and ground oats to add flavor and density in almost all my recipes. It works great in this bread also.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 18
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 delic...

Most helpful critical review

Mine took closer to an hour (plus) to bake. To plump the oats, I let them sit in a half cup of applesauce, quarter cup oil & the pumpkin for a while. I subbed splenda for the white sugar. It i...

Most helpful
Most positive
Least positive
Newest

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 delic...

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, b...

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...

Mine took closer to an hour (plus) to bake. To plump the oats, I let them sit in a half cup of applesauce, quarter cup oil & the pumpkin for a while. I subbed splenda for the white sugar. It i...

I followed the recipe exactly and ended up with two very dense unappealing loaves. Also there was very little flavor. I won't be trying this again.

This is the worst bread ever, dry, no flavour, not sweet, this should be called Lo fat bread.

this bread/recipe is *awesome*. i was looking for a tasty way to get more fiber into my family's diet and this hit the spot. granted, there are other (healthier, packed with more fiber) recipes ...

Just go on and make a double batch! I used the flour blend in the notes and cut back on the sugar a little. I made one loaf and used the other half the batter to make 9 muffins with raisins. ...

This is actually a very yummy bread! However, I found it a little densed. I don't know if it's something I did, but it was a little tough to cut into (but very moist on the inside which was good...

Other stories that may interest you