Oatmeal Pumpkin Bread
A moist and flavorful pumpkin bread infused with warm spices, oats, raisins, and pecans. Ideal for breakfast or a cozy snack, this bread offers a hearty texture with hints of cinnamon and nutmeg, making it perfect for autumn gatherings or a comforting treat any time of year.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine quick oats and hot low-fat milk and let stand for 5 minutes.
- Stir in pumpkin, beaten eggs, and melted margarine into the oatmeal mixture.
- In a separate bowl, mix together all-purpose flour, sugar, baking powder, salt, ground cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the oatmeal mixture, stirring until just combined.
- Fold in raisins and chopped pecans.
- Pour the batter into a greased 9 x 5-inch loaf pan.
- Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool on a wire rack before slicing.
Tips & Substitutions
For an extra moist bread, add 1/4 cup of applesauce or substitute half of the margarine with mashed bananas. You can also use whole wheat flour instead of all-purpose for a healthier option. If you don't have raisins, try dried cranberries or chopped dates, and for a nut-free version, simply omit the pecans.
Serving Suggestions
Oatmeal pumpkin bread pairs beautifully with a dollop of cream cheese or butter spread on top. It makes a delicious breakfast or snack option alongside a cup of coffee or tea. You can also serve it with a side of Easy Homemade Strawberry Ice Cream for a delightful dessert.
Storage & Reheating
Store leftover oatmeal pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, simply slice and pop it in the microwave for about 15-20 seconds or toast it for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Pumpkin Bread contains roughly 6384 calories, with 109g protein, 756g carbohydrates, and 395g fat. It is an excellent source of dietary fiber (810% of the Daily Value), iron (222% of the Daily Value), and protein (218% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works perfectly in this recipe. Just make sure to use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
Is it possible to make this recipe vegan?
Absolutely! You can replace the eggs with flaxseed meal or applesauce. Use a plant-based margarine or coconut oil instead of regular margarine, and substitute low-fat milk with almond or oat milk.
What can I add for more flavor?
You can enhance the flavor by adding a teaspoon of vanilla extract or a handful of chopped apples. For a fun twist, consider incorporating chocolate chips or experimenting with different spices like ginger or allspice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).