Best 5 Pumpkin Oat Bread Recipes
Embrace the fall harvest with a delightful treat that combines the flavors of pumpkin and oats. Our Pumpkin Oat Bread is a symphony of autumnal flavors, featuring a moist and tender crumb studded with plump raisins and a hint of warm spices. Indulge in this wholesome and comforting bread, perfect for breakfast, a midday snack, or as a sweet ending to your meal.
In addition to the classic Pumpkin Oat Bread, we've curated a collection of delectable variations to satisfy every palate. Discover the zesty tang of our Pumpkin Orange Oat Bread, where citrusy notes dance harmoniously with pumpkin and oats. For a decadent indulgence, try our Pumpkin Chocolate Chip Oat Bread, where rich chocolate chips add a touch of sweetness to the earthy flavors of pumpkin and oats.
For those seeking a healthier alternative, our Gluten-Free Pumpkin Oat Bread offers a delicious and nutritious option. Made with gluten-free flour, this bread is just as moist and flavorful as the original, ensuring everyone can enjoy the goodness of pumpkin and oats.
And if you're short on time, our Pumpkin Oat Muffins provide a quick and easy way to enjoy these fall flavors. These individual-sized treats are perfect for on-the-go breakfasts or snacks, offering a burst of pumpkin and oat goodness in every bite.
With its versatility and deliciousness, our Pumpkin Oat Bread and its variations are sure to become a staple in your kitchen. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that celebrates the bounty of the fall harvest.
PUMPKIN OAT BREAD
Satisfy your craving with this hearty, flavorful bread perfect for the fall. A cup of chai tea goes wonderfully with this bread.
Provided by happiestmama
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 22
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 29.8 g, Cholesterol 33.8 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 211.5 mg, Sugar 11.2 g
PUMPKIN OAT BRAN BREAD OR MUFFINS
Not your typical muffin, but they pack in 5 grams of fiber per muffin and are low calorie/fat. Oh and they taste great too! For even more fiber add the wheat germ. I make double batches and freeze half of them for down the road. Scale recipe back to 12 if you only want to make 1 muffin tray of these.
Provided by Marc Peters
Categories Quick Breads
Time 1h5m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix Flour, oat bran, sugar, cinnamon, cloves, and baking soda in a bowl.
- Make a well in the center of the mix.
- Add to the dry mix: Egg whites, pumpkin, and applesauce; stir until moistened.
- Stir in chopped nuts and raisins.
- Spray muffin tray with cooking spray and pour in batter.
- Cook muffins 30-35 minutes or until toothpick inserted in center comes out clean.
- This recipe can be converted to a loaf if you want, use a loaf pan and bake for 45 minutes.
OAT FLOUR PUMPKIN BREAD
the original recipe is from "The Wooden Spoon Bread Book" by Marilyn Moore. I used oat flour instead of all purpose flour.
Provided by Ozlem
Categories Quick Breads
Time 40m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 12
Steps:
- Beat the eggs in a large bowl.
- Process the oat meal into flour in a coffee grinder.
- Add the remaining ingredients to the beaten eggs.
- Bake at 350F for 20-25 minutes.
GLUTEN-FREE PUMPKIN OAT BREAD
Another recipe I have "de-glutened" for my son...a yummy way for us to celebrate Autumn. I found that this particular bread batter bakes better in the small (disposable) foil loaf pans rather than regular sized loaf pans. The perfect gift for neighbors, teachers, friends. I live in the Mile High City, so those not at altitude might need to tweak the leavening (baking soda, baking powder, salt) a bit.
Provided by gemini jodi
Categories Quick Breads
Time 1h5m
Yield 6 small loaves, 24-30 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Spray or prep 6 small loaf pans.
- In small bowl, combine oats and liquid (I prefer apple cider), set aside.
- In large mixing bowl, mix first 5 ingredients together: eggs, brown sugar, pumpkin, applesauce, oil. I mix for 2 minutes.
- In another bowl, mix dry ingredients: baking mix, baking soda, xanthan gum, baking powder, salt, spices.
- Slowly add dry ingredients to wet ingredients, mix until well combined.
- Divide batter equally into 6 prepped loaf pans.
- Bake 30-40 minutes.
PUMPKIN-OAT BREAD - WW
Posting for safe keeping. From the Weight Watchers site. A perfect fall snack. Generous piece of cake, topped with a crunchy walnut and an underlying hint of caramel flavor! 3 Points
Provided by Messie Chef
Categories Quick Breads
Time 1h
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 10
Steps:
- Prehead oven to 350°F Coat a 10 x 15 inch baking dish with cooking spray.
- Using electric mixer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs and pumpkin; beat well. Add salt, pumpkin pie spice, flour, oats and baking soda; mix thoroughly. Pour batter into prepared baking dish and place walnut halves on top so there will be 1 walnut in the center of each piece of cake. Bake until a toothpick inserted in center of cake comes out clean, about 40-45 minutes.
- Cool in pan and cut into 24 pieces.
- Note: Batter is very thick. You will need to spread it.
Tips:
- Use fresh or canned pumpkin puree. Fresh pumpkin puree is easy to make at home. Simply cut a pumpkin in half, scoop out the seeds, and roast it in the oven until soft. Then, scoop out the flesh and blend it until smooth.
- Don't overmix the batter. Overmixing can result in a tough, dense bread. Mix the ingredients just until they are combined.
- Grease and flour the baking pan. This will help prevent the bread from sticking to the pan.
- Bake the bread until a toothpick inserted into the center comes out clean. This usually takes about 45-55 minutes.
- Let the bread cool completely before slicing and serving. This will help prevent the bread from crumbling.
Conclusion:
Pumpkin oat bread is a delicious and nutritious quick bread that is perfect for breakfast, lunch, or a snack. It is a great way to use up leftover pumpkin puree, and it is also a good source of fiber, protein, and vitamins. With its moist texture and sweet, pumpkiny flavor, pumpkin oat bread is sure to be a hit with everyone who tries it.
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