Pumpkin Oatmeal Bread

This Pumpkin Oatmeal Bread has the classic flavor and tender texture of traditional pumpkin bread, but with half the sugar and whole grains from the addition of oatmeal.

I love my Healthy Pumpkin Bread, but sometimes I want something with more whole grains for an extra dose of the fiber we all need more of. And this one-bowl quick bread is such a simple way to share a nutrient-dense pumpkin recipe with the kids.

This Pumpkin Oatmeal Bread is high in vitamin A, rich in fiber, and yet is easy to make and so yummy to eat.

It’s great plain or you can top a slice with cream cheese, almond butter, peanut butter, Nutella, sunflower seed butter, or apple butter as you and your kids like.

(You may also like my Baked Pumpkin Oatmeal to use more of the same ingredients up.)

Ingredients You Need

Here’s a look at the ingredients you need to make this easy Pumpkin Oatmeal Bread to share with the kids.

• Pumpkin puree: You can use store bought canned pumpkin puree or you can learn how to roast pumpkin to make homemade puree if you prefer or find a pie pumpkin.
• Unsalted butter: I prefer to bake with unsalted butter so I can add the amount of salt I prefer, so that’s what I use here. If you have only salted butter, that will work, too.
• Eggs: I use large eggs for baking so plan to use that size so the volume of wet ingredients to dry ingredients is correct.
• Vanilla extract, pumpkin pie spice, and cinnamon: The trio of these adds flavor and the pumpkin spice yumminess we want in this bread.
• Whole wheat flour: I am using whole wheat flour here since the moisture level from the full can of pumpkin is so high. This flour is rich in whole grains and is a perfect pair for the pumpkin.
• Rolled oats: Adding rolled oats, which is also called “old-fashioned oats” to the batter adds whole grains, complex carbohydrates, and nutrition similar to a bowl of oatmeal.
• Sugar: I use half the amount of sugar in a classic pumpkin bread to add just enough sweetness to this quick bread and ensure the texture is moist and delicious. (Sugar works better than honey or maple syrup here so it is my recommendation to use it.)
• Baking powder and baking soda: A combo of these ensures the bread rises nicely and bakes through as intended.

Step-by-Step Instructions

Below is a preview of the steps involved in making Pumpkin Oatmeal Bread so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and timing.

Step 5. Bake until golden brown and a cake tester inserted into the center comes out cleanly. Cool completely on a wire rack before slicing with a serrated knife.

How to Store

Store cooled bread in an airtight container at room temperature for 5 days or longer in the fridge or freezer. Toast or warm slightly to serve, if desired.

Best Tips for Success

• Look for a cake tester or toothpick inserted into the center of the bread to come out cleanly to know that the bread is finished baking.
• Let cool, transferred out of the pan and resting on a wire rack, fully before slicing with a serrated knife.
• I prefer to use this bread pan from USA Pans as it bakes very evenly.
• Top with cream cheese, butter, peanut butter, almond butter, sunflower seed butter, Nutella, or apple butter if desired.

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I’d love to hear your feedback on this recipe if you try it, so please comment below to share!