Oatmeal Bread

Why You’ll Love This Recipe

This bread recipe is simple, nutritious, and quick to make. Using pumpkin adds natural moisture and sweetness without extra fat, while oats provide fiber and whole-grain goodness. It’s gluten-free and free from common allergens like flour and butter, making it suitable for many dietary needs. Plus, it’s versatile—you can enjoy it plain, toasted, or topped with your favorite spreads.

Ingredients

1 cup rolled oats
1 glass warm water (approximately 200–250 ml)
½ pumpkin (about 400 g), peeled and grated or cooked and mashed
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C).
2. If using raw pumpkin, peel and grate it finely. Alternatively, cook the pumpkin until soft and mash it.
3. In a large mixing bowl, combine the rolled oats and warm water. Let it soak for about 5 minutes until the oats soften.
4. Add the grated or mashed pumpkin to the oats and mix thoroughly until combined.
5. Pour the mixture into a greased or parchment-lined loaf pan and smooth the top.
6. Bake for 35-45 minutes, or until the bread is firm to the touch and a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool before slicing.

Servings and Timing

Serves 6-8 slices.
Preparation time: 10 minutes
Cooking time: 35-45 minutes
Total time: 45-55 minutes

Variations

• Add a teaspoon of cinnamon or nutmeg for extra warmth and flavor.
• Stir in chopped nuts or seeds for added texture and nutrition.
• Mix in dried fruits like raisins or cranberries for a hint of sweetness.
• Use sweet potato or butternut squash instead of pumpkin for a different taste.
• Top with a sprinkle of oats or seeds before baking for a crunchy crust.

Storage/Reheating

Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat slices in a toaster or oven to restore softness and warmth.

FAQs

Is this bread truly gluten-free?

Yes, if you use certified gluten-free rolled oats, this bread is gluten-free.

Can I substitute pumpkin with another vegetable?

Yes, sweet potato or butternut squash work well as alternatives.

Do I need a special flour to make this bread?

No, this recipe uses oats only—no flour needed.

Can I make this bread vegan?

Yes, the recipe contains no animal products.

What texture should I expect?

The bread is moist and dense, more like a quick bread than a traditional loaf.

Can I freeze this bread?

Yes, slice and freeze in an airtight container for up to 2 months.

How do I keep the bread from being soggy?

Make sure to bake it fully until a toothpick comes out clean, and let it cool before storing.

Can I add sweeteners like honey or maple syrup?

Yes, if you prefer a sweeter bread, add a tablespoon of your favorite sweetener.

What can I spread on this bread?

Nut butters, avocado, cream cheese, or fruit jams work well.

Can I use rolled oats for soaking or should I use quick oats?

Rolled oats are best as they provide better texture; quick oats may make it too mushy.

Conclusion

This fastest oatmeal bread is a wholesome, gluten-free, and easy-to-make option perfect for a healthy breakfast or snack. Its simple ingredients and natural sweetness from pumpkin make it a nutritious choice without flour or butter. Whether toasted or fresh, this bread offers a satisfying way to start your day with minimal fuss and maximum flavor.

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