Pumpkin Oat Bread Recipes

PUMPKIN OAT BREAD

Pumpkin Oat Bread image

This is my favorite pumpkin bread. There is obviously no shortage of pumpkin bread recipes here, as I had to look through a lot of pages to check for a duplicate before posting, but I love the addition of oats in this one. I clipped the recipe from a magazine several years ago and don't have the source, but think it may have been from Libby's.

Provided by GaylaJ

Categories Quick Breads

Time 1h30m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 13

Ingredients

3 1/4 cups all-purpose flour
3/4 cup quick oats or 3/4 cup old fashioned oats
2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice (I usually use more)
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 (15 ounce) can solid pack pumpkin
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
1 cup milk
1/2 cup vegetable oil
1 cup chopped walnuts or 1 cup pecans

Steps:

Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.
Beat eggs, pumpkin, sugars, milk, and oil in large mixer bowl on medium speed until combined.
Beat flour mixture into pumpkin mixture on low speed just until blended; stir in nuts.
Spoon into 2 greased 9 x 5 x 3-inch loaf pans.
Bake in preheated 350F oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
Cool in pans for 10 minutes; remove to wire racks to cool completely.
NOTE: For mini loaves, prepare as directed and pour batter into 6 greased 5 5/8 x 3 1/4 mini loaf pans.
Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.

Nutrition Facts : Calories 317.2, Fat 10.9, SaturatedFat 1.7, Cholesterol 33.4, Sodium 216.9, Carbohydrate 51.5, Fiber 1.4, Sugar 31.5, Protein 5

PUMPKIN OAT BREAD

Pumpkin Oat Bread image

Satisfy your craving with this hearty, flavorful bread perfect for the fall. A cup of chai tea goes wonderfully with this bread.

Provided by happiestmama

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h10m

Yield 22

Number Of Ingredients 12

Ingredients

⅔ cup vegetable oil
4 eggs
1 (15 ounce) can 100% pure pumpkin
⅔ cup white sugar
⅔ cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
3 cups all-purpose flour
1 ¾ cups old-fashioned rolled oats, divided

Steps:

Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
Stir together the oil, eggs, and pumpkin in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats.
Pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. Press the oats lightly into the top of the batter.
Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 29.8 g, Cholesterol 33.8 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 211.5 mg, Sugar 11.2 g

OAT FLOUR PUMPKIN BREAD

Oat Flour Pumpkin Bread image

the original recipe is from "The Wooden Spoon Bread Book" by Marilyn Moore. I used oat flour instead of all purpose flour.

Provided by Ozlem

Categories Quick Breads

Time 40m

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 eggs
2 cups oatmeal
1/3 cup coconut oil
1 cup canned pumpkin
1/2 cup maple syrup
1/2 cup semi-sweet chocolate chips
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon clove

Steps:

Beat the eggs in a large bowl.
Process the oat meal into flour in a coffee grinder.
Add the remaining ingredients to the beaten eggs.
Bake at 350F for 20-25 minutes.

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