Pumpkin Oat Bread Recipe - Allrecipes.com
Pumpkin Oat Bread Recipe
  • READY IN ABOUT hrs

Pumpkin Oat Bread

Recipe by  

"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 Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
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. 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!

 
Most Helpful Critical Review
Aug 17, 2010

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.

 

23 Ratings

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 left the brown in. We are enjoying it.

 
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 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.

 
Jul 24, 2012

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.

 
Sep 22, 2010

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.

 
Dec 14, 2009

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!!

 
Dec 17, 2009

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!). I love the taste and I will definitely make it again, probably increasing the leavening agent. Thank you so much for this recipe!

 

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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