Pumpkin Pie Oat Bread is an easy, one-bowl recipe that tastes just like the coziest autumn day. Take a bite of this moist, lavishly spiced pumpkin bread that comes together in less than an hour.
The warming spices in pumpkin pie are the official taste of fall, and those flavors are just as amazing in this old-fashioned pumpkin bread recipe. The delicious blend of clove, cinnamon, ginger, and nutmeg is a natural pairing with sweetened pumpkin puree. Enjoy a warm slice of bread for breakfast, a snack, or a post-supper indulgence. It tastes just like something Grandma would make, without all of the fuss.
As the temperatures drop, I reach for hearty desserts with familiar flavors. And what is more lusciously delicious than a freshly baked loaf of pumpkin bread? Making this classic recipe is a breeze. Start with one bowl, common pantry ingredients, and canned pumpkin — and you’re well on your way to an irresistibly good pumpkin pie-inspired treat. Sit back and wait for the intoxicating aromas to fill your home.
My inspiration was a recipe found in a mid-1970s Southern Living bread cookbook. I love old, reliable recipes that are easy to make your own — I simply added pumpkin pie spices and old-fashioned oats to the ingredient list for a hearty, family-friendly bread recipe that has autumn written all over it. Craving pumpkin bread with a special twist? My Pumpkin Pie Oat Bread is all that and more.
Now that baking season is underway, bookmark this recipe for a soft, flavorful, and foolproof recipe for quick bread anytime. Make it an autumn to remember with this incredibly simple and delectable Pumpkin Pie Oat Bread. As aways, rate the recipe below and tag #ironsistereats if you share on Instagram.
Pumpkin Pie Oat Bread
- 1 1/2 cups sugar
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 3/4 tsp. salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 3/4 tsp nutmeg
- 1/4 tsp. clove
- 1/3 cup water
- 1 cup canned pumpkin half of a standard can
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/3 cup + 2 tbsp. old-fashioned oats
- Preheat oven to 350. Thoroughly combine sugar, eggs, oil, salt, cinnamon, ginger, nutmeg, and clove in a large bowl.
- Add pumpkin and mix well. Gently stir in flour and baking soda. Fold in oats, then pour into a prepared loaf pan. Bake for 48-54 minutes, or until a testing skewer comes back moist but mostly clean.
- Let cool for 5 minutes. Slice and serve with coffee, tea, or zinfadel.