This wholesome Pumpkin Oat Bread is a perfect balance of flavor and nutrition, packed with fiber-rich oats, natural sweetness from pumpkin and applesauce, and healthy plant-based fats from vegetable oil and pumpkin seeds.
Low in saturated fat and easy to prepare, it’s ideal for breakfast, snacks, or meal prep.
Moist, satisfying, and lightly spiced, it’s a guilt-free treat that fits seamlessly into your everyday routine.
Moist and Healthy Pumpkin Oat Bread
Equipment
- 1 standard loaf pan (9×5 inch)
- Parchment paper (for lining)
- 1 large mixing bowl
- Whisk or fork (for wet ingredients)
- Rubber spatula (for folding)
- Measuring Cups and Spoons
- Cooling rack
Ingredients
- 1 cup pumpkin puree preferably canned
- ½ cup unsweetened applesauce
- ⅔ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup vegetable oil
- 1½ cups all-purpose flour
- ½ cup rolled oats plus extra for topping
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp sea salt
- ¼ cup raw pumpkin seeds for topping
Instructions
- Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms, prepare your loaf pan to ensure the bread doesn’t stick. Grease the pan generously with a small amount of vegetable oil or butter, making sure to cover all sides evenly. Then, cut a piece of parchment paper slightly larger than the bottom and sides of the pan and line it inside. This will make removing the bread effortless and keep its shape intact.
- Combine Wet Ingredients: In a large mixing bowl, add the pumpkin puree, unsweetened applesauce, and brown sugar. Crack in the eggs and add the vanilla extract along with the vegetable oil. Using a wire whisk or fork, gently combine all these ingredients until smooth and uniform. Take care to fully incorporate the eggs without over-beating. The mixture should look slightly thick but smooth, with a creamy orange color from the pumpkin.
- Prepare Dry Ingredients: In a separate small bowl, combine the all-purpose flour, rolled oats, baking soda, salt, and spices: cinnamon, cloves, ginger, and nutmeg. Using your fingers or a small whisk, gently mix the dry ingredients together to distribute the spices evenly. This step ensures that every bite of your bread has a consistent, warm flavor profile.
- Fold Dry Ingredients Into Wet Mixture: Gradually add the dry ingredients to the wet pumpkin mixture. Use a rubber spatula to fold them in gently, using a lifting and turning motion rather than vigorous stirring. Be careful not to overmix, as overworking the batter can make the bread dense. Stop folding as soon as the flour is fully incorporated and you see a uniform, thick batter with no streaks of dry flour.
- Transfer Batter to Pan: Spoon the prepared batter into your lined loaf pan, spreading it evenly from corner to corner. Smooth the top lightly with the spatula to ensure it’s level. Then, sprinkle a small handful of rolled oats and raw pumpkin seeds evenly across the surface. This not only adds visual appeal but also a pleasant crunch once baked.
- Bake the Bread: Place the loaf pan in the preheated oven on the center rack. Bake for 50–55 minutes, but start checking at around 50 minutes to avoid overbaking. Insert a toothpick or skewer into the center of the loaf—if it comes out clean or with a few moist crumbs (not wet batter), your bread is ready. You’ll notice a subtle, sweet aroma filling your kitchen as it bakes, thanks to the pumpkin and warm spices.
- Cool in the Pan: Once baked, remove the loaf pan from the oven using oven mitts and place it on a cooling rack. Allow the bread to cool in the pan for about 10 minutes. This short cooling period helps the loaf firm up slightly, making it easier to remove without breaking.
- Remove Bread from Pan: After 10 minutes, carefully lift the bread out of the pan using the parchment paper. Place it directly onto a cooling rack to cool completely. Cooling fully before slicing ensures that the texture is set properly, making it moist yet firm and easy to cut into neat slices.
- Serve or Store: Once completely cooled, slice the bread into 12 even pieces. Serve immediately with butter, nut butter, or enjoy as is for a healthy snack. To store, place the slices in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness. You can also freeze slices for up to 2 months, individually wrapping them in parchment paper or plastic wrap.
Notes
- Use canned pumpkin puree for consistent moisture and rich flavor.
- Unsweetened applesauce adds natural sweetness without extra sugar.
- Avoid overmixing the batter after adding flour to keep the bread tender.
- Sprinkle extra oats and pumpkin seeds on top for crunch and visual appeal.
- Each slice is fiber-rich, packed with plant-based protein, and contains healthy fats.
- Perfect for breakfast, snacks, lunchboxes, or a quick meal-prep option.
- Loaf stays moist and flavorful when cooled completely before slicing.
- Optional add-ins include nuts, dried fruit, or chocolate chips for variety.
Chef’s Secrets For Perfect Bread
To achieve a perfectly moist and flavorful loaf, it’s important to whisk the wet ingredients thoroughly until smooth and creamy.
This helps the pumpkin and applesauce integrate fully, producing a tender crumb.
When folding in the dry ingredients, use a gentle technique and stop as soon as the flour disappears—this prevents the bread from becoming tough.
For a richer flavor, allow the bread to cool completely before slicing; the spices continue to infuse the loaf as it rests.
Experimenting with add-ins such as chopped nuts, dried cranberries, or dark chocolate chips can elevate the flavor while keeping it wholesome.
Using a light-colored pan prevents the bread from over-browning while baking.
Serving Suggestions For Maximum Enjoyment
Pumpkin Oat Bread is incredibly versatile and can be served in many ways.
Enjoy a slice plain with a cup of coffee or tea for a cozy breakfast or mid-morning snack.
Spread a thin layer of nut butter, cream cheese, or Greek yogurt for added protein and richness.
It also pairs beautifully with seasonal fruit like sliced apples, pears, or berries for a light and balanced snack.
For a creative dessert twist, lightly toast a slice, drizzle with honey or maple syrup, and top with a few toasted nuts for crunch.
This bread also works well for meal prep; slice and store in the refrigerator or freezer for grab-and-go options.
Storage Tips For Longer Freshness
Proper storage ensures your Pumpkin Oat Bread stays moist and flavorful.
At room temperature, keep the loaf in an airtight container or wrap it tightly in plastic wrap or foil; it will remain fresh for 3–4 days.
For longer storage, refrigerate the bread for up to one week.
If freezing, slice the loaf first and wrap each slice individually in parchment paper or plastic wrap, then place in a freezer-safe bag.
Thaw slices at room temperature or gently toast them for a warm, ready-to-eat snack.
Avoid leaving the bread uncovered, as it can dry out quickly.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes, you can use roasted and pureed fresh pumpkin, but it’s important to cook and drain it well to avoid excess moisture.
Canned pumpkin provides consistent texture and moisture, which is ideal for baking.
2. Can I make this bread gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free.
Baking time may vary slightly, so check doneness with a toothpick.
3. Can I reduce sugar or use alternatives?
Yes, the brown sugar can be reduced slightly, or you can use coconut sugar or maple syrup.
Keep in mind that liquid substitutes may slightly alter the texture, so adjust accordingly.
4. How can I add extra protein?
Incorporate protein by adding a few tablespoons of nut butter, protein powder, or chopped nuts to the batter.
These additions complement the oats and pumpkin while boosting the nutritional profile.
5. Can I make mini loaves or muffins?
Definitely. You can divide the batter into muffin tins or smaller loaf pans.
Adjust baking time accordingly—muffins typically bake for 20–25 minutes, while mini loaves may take 30–35 minutes. Always check with a toothpick for doneness.
