Moist and Healthy Pumpkin Oat Bread
A moist, lightly spiced pumpkin oat bread packed with fiber and healthy fats. Perfect for breakfast, snacks, or meal prep, this wholesome loaf is easy to make and naturally sweetened with pumpkin and applesauce. Topped with oats and pumpkin seeds for extra crunch, it’s a nutritious everyday treat the whole family will enjoy.
Equipment
- 1 standard loaf pan (9x5 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.
