To wrap up a delightful pumpkin season, I want to share one of my favourite and exceptionally easy recipes – the nutritious pumpkin bread. It is cozy, flavourful and so simple to make. Whether you are enjoying it with your morning coffee, as a mid-afternoon snack, or sneaking a slice for dessert, this bread promises a bite of pure comfort.
As you read through the recipe, you’ll notice that I intend to replace white flour for a mix of whole wheat flour and rolled oats.
Over the past two years, I’ve been on a mission to make my baking more nutritious without sacrificing flavor, and let me tell you – it’s been a fun and interesting journey.
Not only is this bread kind to your taste buds, but it is also packed with so much goodness:
- Rolled oats – which add fiber, keeping you full longer and supporting healthy guts.
- Pumpkin that brings natural sweetness, the most amazing moisture, colours, and a boost of vitamins.
- Whole wheat flour offers lots of nutrients compared to its white-flour counterpart.
This recipe is proof that healthy eating doesn’t have to be boring. On the opposite – it can be delicious, satisfying, and totally fuss-free. So, let’s do this!
What do you need
Rolled oats – I prefer whole rolled oats, but if you like a smoother texture, you can grind the oats into flour, it is totally fine. Both ways are delicious, but whole oats add a nice bite which I love!
Milk – The milk helps oats soak nicely, giving the bread a moist and tender texture. For the best results, soak the oats in milk overnight or at least 30 minutes before baking. You substitute the milk with non-dairy options, like oat milk, almond milk, coconut milk, or even just water! I have tried them all, and it’s equally delicious. But ultimately, you need some milk to let the oats soak into it.
Brown Sugar – I always choose Demerara, because it brings in a hint of molasses touch, which I really like. Otherwise, you can use honey instead of sugar, it tastes equally good.
Maple Syrup – the maple syrup adds a nice smokiness in my meals so I always add it in if I have it around.
Coconut Oil – I often use coconut oil in cooking. It adds richness and a gentle coconut flavour that I love. You can alternatively use butter if you prefer it over the coconut flavour.
Pumpkin Puree – You can use canned or freshly baked pumpkin. Just make sure you drain it well from excess moisture. You can put it in a colander to stay for 15-20 minutes or simply put it in paper towel and squeeze gently.
Egg – alternatively, add some apple sauce if you want a more plant-based version.
Baking powder, baking soda and a pinch of salt – a magic combo that does the trick for perfect baking results.
Whole wheat flour – If you are new to whole wheat, you can start with a half-and-half mix of white and whole wheat flour and gradually switch to full whole wheat. Even a small change can make a big difference.
Cinnamon – Pumpkin and cinnamon are a match made in heaven, so this spice is a must.
Walnuts – Chopped walnuts will make texture crunchy and rich, so don’t hesitate adding them into the mix.
Pumpkin seed – optional, but for a delightful crunch on top, sprinkle some pumpkin seeds before baking.
Rectangular Bread Loaf Pan – I really like the loaf pans. Every time I want to bake a bread, any kind, there is something so beautiful when you bake it properly in a good bread loaf pan. They are affordable, space-saving, and make a world of difference! I personally love porcelain loaf pans for their beauty and durability, but any type you prefer will work just as well.
Healthy Pumpkin Bread with Oats
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes45
minutes1
hourEnjoy the cozy flavors of cinnamon and pumpkin in this healthy, wholesome bread made with oats and whole wheat flour.
Ingredients
1 cup rolled oats
1 cup milk
¼ cup brown sugar
¼ cup maple syrup
¼ cup coconut oil, melted
1 cup pumpkin puree
1 egg, room temperature
1 tablespoon vanilla
1 teaspoon baking powder
½ teaspoon baking soda
1 cup whole wheat flour
1 tablespoon cocoa powder
1 tablespoon cinnamon
1/2 cup chopped walnutspinch of salt
- Topping
handful of pumpkin seeds
buttered crumbs (optional)
Directions
- Pour warm milk over the oats and let them soak for at least one hour or overnight.
- In a bowl, mix the dry ingredients: whole wheat flour, baking powder, baking soda, cocoa powder, cinnamon, and salt. Set aside.
- In another bowl, whisk the egg, brown sugar, maple syrup, and vanilla extract until smooth. Make sure egg is at room temperature so all sugars incorporate nicely.
- Melt the coconut oil (microwave for 10–20 seconds, if needed) and whisk it into the wet mixture. Stir the soaked oats and mix well to combine.
- Gently fold the dry ingredients and mix with spatula to incorporate all well. Add the chopped walnuts and fold it all nicely.
- Transfer the batter into a buttered loaf pan and sprinkle with some pumpkin seed on top before baking. Alternatively, you can add a few buttered crumbs for a nice crunchy topping. It is nothing complicated: just mix 1 tablespoons butter with 2 tablespoons flour, 1 tablespoon brown sugar and a sprinkle of cinnamon until it forms a crumbly texture. Sprinkle the crumbs over the bread.
- Preheat the oven to 450°F and bake for 5 minutes. Lower the heat to 385°F and bake for an additional 40–45 minutes.
- Test with a toothpick if ready - it should come out clean when the loaf is done. Let the loaf rest for 10-15 minutes before removing it from the pan. Slice, serve and enjoy!
Notes
- You can substitute the milk with yogurt or buttermilk and will become even more fluffy and delicious.
- If you decide to use honey instead of brown sugar or maple syrup, make sure you reduce the quantity as honey is sweeter.
How to store the pumpkin bread
Keep your pumpkin bread fresh wrapped in a clean kitchen towel at room temperature for up to a day. For longer storage, slice and freeze it for up to a week. It would be a perfect quick breakfast or snack on busy days!
How to serve the pumpkin bread
Did you make the recipe?
Let’s try few of my other healthy recipes
