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
- 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!
by Erin Alderson
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.