Pumpkin Oat Bread

I’ve been baking up a lot of pumpkin bread this season, and this is a new idea I tried—Pumpkin Oat Bread! It’s always nice when you can include oatmeal in your baking and “healthy up” your baked goods a little, right? 🙂 This pumpkin bread is sweet but not overly sweet, and I love the taste the blend of spices gives it—I think the blend of cinnamon, ginger, cloves, and nutmeg is just right!

I baked this on a chilly day, and since this pumpkin bread has a baking time of 50 to 56 minutes, it makes your kitchen feel warm and cozy as it bakes! This recipe makes two 8 x 4″ loaves, so you can eat one now and save one in the freezer for later—or gift it to a friend or neighbor! You could use 9 x 5″ loaf pans but they will bake up a little thinner and wider and your baking time will be a little less. I like the shape of the loaf using 8 x 4″ loaf pans best, so that’s the size I recommend!

Pumpkin Oat Bread

  • Servings: 2 loaves
  • Difficulty: easy
  • Print

Makes two 8 x 4″ loaves

3 1/4 cups all-purpose flour
3/4 cup quick oats
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 3/4 cups packed light brown sugar
1 cup granulated sugar
1 (15-ounce) can pumpkin puree
1/2 cup canola oil
1 cup evaporated milk
4 large eggs

Preheat oven to 350˚F. Grease two 8 x 4″ loaf pans; set aside.

In large bowl, blend flour, quick oats, baking soda, baking powder, salt, cinnamon, ginger, cloves, nutmeg, light brown sugar, and granulated sugar.

In medium-size bowl, mix together the pumpkin puree, canola oil, evaporated milk, and eggs, mixing everything together well. Add this mixture to the flour mixture, stirring until just combined.

Divide batter evenly between the two prepared loaf pans and bake at 350˚F for 50 to 56 minutes, or until toothpick inserted in centers comes out clean. Cool in pans 5 to 10 minutes, then remove from pans to a wire rack to cool completely.

NOTE: You can bake these loaves with a 9 x 5″ pan, but the loaves will be thinner and baking time will be about 8 to 10 minutes less.

Recipe from NancyC | nancy-c.com

This pumpkin bread would be great at breakfast time, or as a little coffee or tea time snack in the afternoon. Have you been baking pumpkin bread this season?

Sharing at Thursday Favorite Things, Weekend Potluck, Homestead Blog Hop, Full Plate Thursday, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Inspire Me Monday.


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