"Satisfy your craving with this hearty, flavorful bread perfect for the fall. A cup of chai tea goes wonderfully with this bread." — happiestmama
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1 (15 ounce) can
100% pure pumpkin
1 3/4 cups
old-fashioned rolled oats, divided
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!
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 is a heavy bread - heavier than most. No "wows," but pretty good. Next day review: 13 year old boy likes it. Surprise. The spices deepened overnight. Not strong still, but more evident. I'll have to play with this one to get it lighter - as in less dense. A couple more days later, the spices intensified so much no one liked it. We threw it away. Definately wouldn't freeze this one. Eat within a few days.
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.
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.
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.
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. Very yummy!!
this was great! I made it into muffins instead. I also, based on advice from another reveiw, upped the leavening ingrediant jsut a smidge. I think I could taste it a little and I didn't see much difference. I would bake these again, very hearty!
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 out there to try but i was in the mood for some fall comfort food. the bread is very dense and slightly chewy (probably due to the oats)... the flavor is fantastic. my extremely picky fiancé fell in love at first bite, and in our house that says a lot.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Oat Bread
Serving Size: 1/22 of a recipe
Servings Per Recipe: 22
Amount Per Serving
Calories from Fat: 74
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