Pumpkin Oat Bread



What’s great about this bread is it’s not too sweet. It’s the perfect bread for breakfast, plain or with a swipe of cream cheese or peanut butter on top. Skip the pumpkin spiced latte, and make this instead! 

  • 1 cup flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter, room temperature
  • 1/4 cup light brown sugar
  • 2 large eggs, room temperature
  • 15 ounce can pumpkin puree
  • 3/4 cup raisins
  1. Preheat oven to 350º, grease a loaf pan and set aside.
  2. In a medium sized bowl, whisk flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together. Measure out milk in a cup and add vanilla – set aside.
  3. In the bowl of an electric mixer, cream butter until light and fluffy, then add brown sugar. Add eggs, one at a time, then mix in the pumpkin puree.
  4. Add the flour mixture and milk in alternate batches, until incorporated. Mix in the raisins. Pour into prepared loaf pan and bake for 50 to 60 minutes. Test with a toothpick. Let cool for 20 minutes, turn out of pan, and cool on a wire rack.
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2 Responses to Pumpkin Oat Bread

  1. Old NFO says:

    Sorry, I’m pumpkin’d out… sigh

  2. Tina says:

    And it’s not even Thanksgiving yet!

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