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.
- 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
- Preheat oven to 350˚and generously butter/oil a 8 or 9″ loaf pan (see note).
- 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.
- 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!)
- 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).
|| Recipe originally published March 2012. Last updated January 2016.