Pumpkin-Oatmeal Bread Recipe

Name: Pumpkin-Oatmeal Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 1 cup rolled oats; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon ground cloves; ½ teaspoon baking powder; 1 ½ cups brown sugar; 4 eggs; 2 cups pumpkin puree, fresh if possible; ⅔ cup vegetable oil; 2 teaspoons vanilla

Servings: persons

2 cups whole wheat flour
1 cup rolled oats
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
½ teaspoon baking powder
1 ½ cups brown sugar
4 eggs
2 cups pumpkin puree, fresh if possible
⅔ cup vegetable oil
2 teaspoons vanilla

1
Preheat oven to 350.
2
Grease the bottoms of 2 loaf pans (8 1/2 x 4 1/2 x 2 1/2).
3
In a large mixing bowl, combine all of the dry ingredients, except the sugar.
4
In a smaller bowl, combine sugar and all of the wet ingredients.
5
Mix well until sugar is dissolved.
6
Pour wet mixture into dry mixture.
7
Stir to combine, but don't over mix.
8
Pour into prepared loaf pans.
9
Bake 45-55 minutes, or until a test pick comes out clean.
10
Cool in pans 5 minutes on cooling rack.
11
Then, remove from pans and cool completely -- if it lasts that long!

1113

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups whole wheat flour, 1 cup rolled oats, 2 teaspoons baking soda, 1 teaspoon salt, and more.

Yes, Pumpkin-Oatmeal Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Oatmeal Bread

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