Pumpkin Bread with Oats

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Pumpkin Bread with Oats
While I've moved away from baking a lot during the week, I have little gems of recipes that I keep tucked away for when I need something special. A cookie recipe, a few scone and muffin recipes, and quite a few quick bread recipes. This pumpkin bread may be my favorite quick bread recipe. It's moist with just the right amount of sweetness. It's perfect in the mornings with a smear of butter, wrapped up for a snack on the go, or dropped off to a family with a new baby. While it takes some baking time, the prep time for this pumpkin bread is minimal.


Pumpkin Oat Bread

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 8-10 1x


  • 3/4 cup old-fashioned rolled oats
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 cup crushed pecans or walnuts
  • 1 cup pumpkin puree
  • 3/4 cup maple syrup
  • 1/3 cup walnut oil (or melted butter)
  • 2 large eggs
  • oatmeal and nuts to top


  1. Preheat oven to 350˚and generously butter/oil a 8 or 9" loaf pan (see note).
  2. In a food processor, pulse oats until almost flour- I still like little pieces of oats left. Place in a large bowl and add wheat flour,baking soda, salt, spices and nuts.
  3. In a separate bowl, whisk together pumpkin puree, maple syrup, melted butter (or oil), and two eggs. I like to extra nuttiness the nut oil adds but you can also use melted butter or coconut oil. Pour into dry ingredients. Stir until just combined (don't over stir!)
  4. Pour into prepared pan and sprinkle with oats and nuts. Bake for 50-60 minutes. Top should spring back lightly and when a knife is entered, it should come out clean. Let cool and slice!


If using an 8" pan, the bread may need to bake for slightly longer. Use the knife test and keep cooking for 5 extra minutes until the knife comes out clean.

Variations for the pumpkin bread

This pumpkin bread is a staple in our house during the winter months (not just the fall). I've made it numerous ways but always end up back at the original recipe, as written above. However, a couple of my favorite small variations:

chocolate chips: Toss in about 3/4 cup dark chocolate chips. I'm not usually a pumpkin/chocolate lover but the combination in this bread is good.

nuts: 99% of the time I use pecans or walnuts. However, hazelnuts also work really well with this recipe (I just rarely have hazelnuts on hand).

gluten-free: I've had good luck with this recipe with this gluten-free flour (and of course, certified gf oats).

Pumpkin Bread with Oats and Walnuts
|| Recipe originally published March 2012. Last updated January 2016.

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54 comments on “Pumpkin Bread with Oats”

  1. I'm the same way about decisions and I don't think I've ever had a five year plan. I guess I like living in the moment! And hear's to quick breads, they're my favorite!

  2. What I wanted to do in life has always been uncertain to me and I am just a lucky person to have been offered so many opportunities. Right now, I am at a safe spot with my work visa status, but only for a year. What happens next? I feel like my future is so vague and it kinda depresses me because I want to be able to move forward but being a foreigner in this country makes it impossible. πŸ™ The only thing possible is this bread and how good it will turn out. Must make! Soon!

  3. I was always that person in school - I really never had a plan. Even still, career wise I have no idea where I'll be in 5 years, and that doesn't bother me at all πŸ™‚ It sounds like you've had so many fantastic opportunities and experiences - That's so awesome! Your bread looks delicious. I usually just make a plain whole grain pumpkin bread, but I love the oats in yours. Must try that! πŸ™‚

  4. I wish I could be quite as free as you are...I feel like I've had a plan for every second of my life. Although I guess, right now, though I'm in med school...it seems like I have a plan. But practicing medicine is not what I want to do and so right now I'm kind of just biding time until i figure it all out. We'll see. Until I do figure it out...I suppose there's always pumpkin bread to be eaten!

    1. It's liberating but I'm still worried that if I do pick something else, I won't be able to find a job... it's all just a giant mess πŸ™‚

  5. I can really relate to all that you said. I never knew what I wanted to do when I grow up, and still, I have no plan at all.
    I love that I have so many oppurtunites and possibilities still open, to me the unknow doesn't look scary.
    For quite some time I felt I needed to worry more about this, to find THE thing I really want to do. Mostly because people kept asking about my plans. But now I'm really happy about how things are.

    1. I agree! Whenever someone asks me about my "plan", it's always a "well....." moment!

  6. Great post. I believe that even attempting to do something big is worth celebrating, and you've attempted many. (Buying a coffee shop? How cool is that?) Just because they haven't come full circle doesn't make them any less important.

    As much as I've tried to carve a path for myself, it never really goes as planned. I've grown to appreciate the fine art of "winging it." πŸ™‚

  7. When I was younger, I was definitely a planner. I had everything planned out. But then my early 20's were not what I expected and I suddenly found myself lost and without plans. For a while I felt lost and did not appreciate not having any plans. But now that I am almost 30, I am starting to love relaxing and just seeing where life takes me. I love grabbing opportunities as they come and not truly knowing what's in store. Being a bit more free has taken me to some neat places & provided me with some really memorable experiences. I've met some really neat & inspirational people by being more open. And I've discovered my passions in just letting go some of my plans.

    I wish you all the best in what you decide to do πŸ™‚

  8. doesn't the bread need some type of salt in order to rise correctly? Mine really didn't rise much and seems very dense. Any suggestions?

    1. Kate, I added salt to the ingredients list but I don't think salt would make it so dense. My guess would be not baking it long enough or over mixing it. Hope that helps!

  9. This is an excellent recipe! My bread ended up perfect and not too dense at all! I was happy to have a use for my walnut oil and fresh pumpkin puree! This was my first time trying one of your recipes. I'll definitely try more!

  10. I just made this today. I did substitute 1 cup persimmon puree for the pumpkin, and added a large handful of chocolate chips. It turned out terrific. I will be using this recipe again and again. It seems to be a recipe which can absorb some flexibility with ingredients and still be quite good. Thanks!

  11. I love this recipe. I didn't have a few ingredients this last time I made it and my changes made for something that might fit into the dessert category. 1. I was missing the oil, so I used half canola oil and half sour cream. 2. I added coconut flakes (this made it turn out like carrot cake).3. I topped it with cream cheese frosting (oh yeah this made it turn out like carrot cake too). We love your recipes... about to make waffles for dinner! We love your waffle recipes!

  12. love ur blog and the recipe...will try it soon...wihs i was as free spirited as u are :)..all the best

  13. I made this bread recently and it was seriously the best bread I have ever made. SO GOOD. And everyone who tried it loved it. I changed a few things because of not having all of the ingredients- I used white whole wheat flour from Trader Joe's instead of the pastry flour, coconut oil instead of the pecan/walnut oil, and left out the nuts. It was delicious. I'm making another batch or two this weekend! Thank you for this recipe!!

    1. You are welcome! This is one of (if not my most) favorite quick bread recipe!

  14. this is delicious! i made it with hazlenut oil- that's what my grocery store had- and it came out beautifully.

  15. Suggestions on oils as I have an 'anaphylactic get me an epi pen and take me to the ER' kind of reaction to all tree nuts, both meats and oils?

    1. By meat, I'm assuming melted butter is out? You could use canola or grapeseed oil (for this bread I sub most neutral flavor oils or melted butter as needed!)

  16. Ella, please let me know the amount of butter or oil. Before that ingredient there is a little box. It does not give the amount. I am not sure what causes that on one ingredient!!

  17. Is it possible to switch honey and or molasses for the maple syurp? I want to make this recipe soon, with out another trip to costco, and save a bit on the cost as we know that maple syurp isn't cheap.

    1. I've been thinking about this as well (because you're right- maple syrup is expensive!) I think either would work although molasses might have a stronger flavor than desired. I'd start with honey!

  18. for some reason its not showing how much oil to put in it, so how much oil do i need? πŸ™‚

  19. Hello, quick question: would whole wheat flour work, or must it be whole wheat pastry flour?
    Thank you, love your recipes, keep em comin'!!! πŸ™‚

    1. It would work but the bread will be a bit more dense. When using whole wheat flour, I usually do 50/50 with unbleached to help lighten it up.

  20. Just made this and couldn't wait to eat it after tasting the batter!!! OM GOODNESS GRATIOUS ME!!! This is one of the best things I have ever tasted in my life!!! Love, love, love!!!

  21. Oh, did make with a few variations: used coconut oil, didn't add nuts, instead of pastry flour used 1/2 cup teff and 1/2 white sorghum flour, used 8.5" Pyrex bread dish and fan baked for 55 mins on 170 Celsius. πŸ™‚

  22. I made this last night with whole wheat flour and only 1/2 cup of maple syrup (expensive!) I added some coconut sugar and it came out just barely sweet which was really nice. I wish it was a bit more moist but overall good recipe.

    1. I'm guessing the change to whole wheat flour and the reduction in maple syrup led to a bit drier bread (it's typically super moist!) If you decide to make it again, I recommend adding 1/4 to 1/2 cup of plain yogurt!

  23. I've made this bread many times...it is amazing! Thanks for the recipe. I have also subsituted 1/2 c. honey for the syrup and used coconut oil in it. YUM!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

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