Pumpkin & Oat Morning Bread

Over the past several weeks we have discussed both how reading and literature are important for little ones and the amazing connections that are created when you cook with children.

Today, we decided to put them together as we eat our way through the seasonally-appropriate story The Runaway Pumpkin by Kevin Lewis. In this joyful, rhyming book, with beautiful and fun pictures, a pumpkin on the loose reminds the characters of different delicious pumpkin foods – pumpkin bread, pumpkin soup and pumpkin pie. Our house was filled with a warm, delicious pumpkin smell for a couple of days as Ella and I chopped, stirred, scooped and measured. We started, as you can, with roasting our pie pumpkin and baking some Pumpkin & Oat Morning Bread (though to be honest, this bread was enjoyed throughout the day!) Low in sugar, with the addition of oats, nuts, dried fruit and spices, this is a snack I’m happy to say “yes” to time and again.

Pumpkin & Oat Morning Bread Recipe

ingredients for pumpkin oat bread via craftingconnections.net

You Will Need

1 Cup flour (all purpose, whole wheat or a combo)
1 Cup rolled oats (regular or quick-cooking)
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 & 1/2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves

1/3 Cup milk
1/2 tsp vanilla

1/4 Cup brown sugar
6 Tbl unsalted butter – at room temperature
15oz pumpkin puree (a touch less than 2 cups)
2 eggs – at room temperature

1/2 Cup chopped nuts
3/4 Cup dried cranberries or raisins

What To Do

- Preheat your oven to 350ºF (177ºC).

- Thoroughly mix the flour, oats, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

- In another bowl combine the milk and vanilla. Also set aside.

- Using a stand or hand mixer (or good-old arm strength!) cream the butter.  Then add the brown sugar and beat on high until lightened in color and texture – about 4 minutes of mixing.

- Gently beat in the eggs and then the pumpkin until just combined.

- Next, add the dry and wet ingredients, alternating one then the other until it is all mixed together.

- Finally, add the nuts and dried fruit and mix until just combined.

- Pour batter into a greased bread pan.  We put part of our batter into mini-loaf pans and the rest into a muffin tray. Bake muffins for 40 minutes, loaves for 50-60 minutes.

While you let your bread cool, read The Runaway Pumpkin and then enjoy your very own Pumpkin & Oat Morning Bread – a little sweet, a little spicy, this bread makes a tasty and hearty addition to breakfast with a touch of cream cheese or nut butter.

Roasting Your Pumpkin

Our pumpkin recipes can be made either with canned pumpkin or roasted pie pumpkin.  Roasting your pumpkin may seem like a big undertaking, but I promise, it’s very easy and loads of fun for little ones! Pie pumpkins are smaller than the larger pumpkins used this time of year in Halloween and Autumnal decorations. The skin is a deeper orange and the flesh is sweet and not as stringy.

Start by preheating your oven to 400°F (205°C).

Remove the stem and cut the pumpkin in half. Hand a spoon to your little one (or they can just use their hands) and scoop out the seeds in the middle.

Place both halves flat-side-down in a shallow baking dish. Roast for about 1.5 hours.

Remove the pumpkin and let it cool. When it is cool enough to handle, you will see that the yummy pumpkin insides have separated from the skin – how neat is that?

If you would like, you can squeeze the excess water from the pumpkin and puree the pulp in a blender so that the consistency is closer to that of canned pumpkin called for in most pumpkin recipes.

Explore More

What other vegetable besides pumpkin could be used to make this bread?
How do you think that would change the taste?

How do you like your bread? What would you like to do differently next time?

Reading Connections

In The Runaway Pumpkin, who wanted to have the pumpkin bread?
Do you think they would like some of yours?

Do you know any other books that talk about food you’d like to cook?
If not, who could you ask to help you find one?

Connect with us

So how did your Pumpkin & Oat Morning Bread turn out?  What kind of nuts and dried fruit did you add? Please share your stories and pictures in the comments section below, on our Facebook page, or email us and we will feature you on our site – we look forward to connecting with you there.

Pumpkin & Oat Morning Bread
 
Prep time
Cook time
Total time
 
Today, we decided to put them together as we eat our way through the seasonally-appropriate story The Runaway Pumpkin by Kevin Lewis. In this joyful, rhyming book, with beautiful and fun pictures, a pumpkin on the loose reminds the characters of different delicious pumpkin foods - pumpkin bread, pumpkin soup and pumpkin pie. Our house was filled with a warm, delicious pumpkin smell for a couple of days as Ella and I chopped, stirred, scooped and measured. We started, as you can, with roasting our pie pumpkin and baking some Pumpkin & Oat Morning Bread (though to be honest, this bread was enjoyed throughout the day!) Low in sugar, with the addition of oats, nuts, dried fruit and spices, this is a snack I'm happy to say "yes" to time and again.
Author:
Recipe type: breakfast, bread
Serves: 12
Ingredients
  • 1 Cup flour (all purpose, whole wheat or a combo)
  • 1 Cup rolled oats (regular or quick-cooking)
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 & ½ tsp ground ginger
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ⅓ Cup milk
  • ½ tsp vanilla
  • ¼ Cup brown sugar
  • 6 Tbl unsalted butter - at room temperature
  • 15oz pumpkin puree (a touch less than 2 cups)
  • 2 eggs - at room temperature
  • ½ Cup chopped nuts
  • ¾ Cup dried cranberries or raisins
Instructions
  1. Preheat your oven to 350ºF (177ºC).
  2. Thoroughly mix the flour, oats, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In another bowl combine the milk and vanilla. Also set aside.
  4. Using a stand or hand mixer (or good-old arm strength!) cream the butter. Then add the brown sugar and beat on high until lightened in color and texture - about 4 minutes of mixing.
  5. Gently beat in the eggs and then the pumpkin until just combined.
  6. Next, add the dry and wet ingredients, alternating one then the other until it is all mixed together.
  7. Finally, add the nuts and dried fruit and mix until just combined.
  8. Pour batter into a greased bread pan. We put part of our batter into mini-loaf pans and the rest into a muffin tray. Bake muffins for 40 minutes, loaves for 50-60 minutes.
  9. While you let your bread cool, read The Runaway Pumpkin and then enjoy your very own Pumpkin & Oat Morning Bread - a little sweet, a little spicy, this bread makes a tasty and hearty addition to breakfast with a touch of cream cheese or nut butter.

Comments

  1. DanielleDanielle says

    And just a note for any dairy-free readers. Just tried this recipe out this morning and it is delicious! I subbed rice milk for the dairy milk and 6 Tbsp. canola oil for the butter. Yum!

    [Reply]

  2. Mina says

    Just tried this recipe, with less butter ( used some sunflower oil) and less sugar… It is delicious!!! Thanks for sharing

    [Reply]

    Andrea

    Andrea Reply:

    We are so glad you like it! I originally came up with this bread for my littlest one who is not big on any type of carbs and would subsist only on yogurt and fruit if it was up to him! I wanted to get a bit of oats into him. I’m impressed you used even less sugar! I was worried I had already cut it down too much (it’s certainly not a dessert bread), though I suppose the more dried fruit you add the more naturally sweet it would be…I may have to make yet another batch :)

    [Reply]

    Mina Reply:

    I guess the dried fruit do the job instead of the sugar…we love oats and I need to eat them frequently as i am breastfeeding at the moment… Well done for the great blog… I love it!!

    [Reply]

  3. says

    found you via bonbon break. love this recipe. I like to make things like this and freeze too.

    [Reply]

    Andrea

    Andrea Reply:

    Welcome – so glad you found us! My freezer is also filled with all sorts of bread – it’s perfect to pull out when an unexpected visitor pops by or for a last-minute play date.

    [Reply]

  4. says

    Great recipe, I’ve only just started cooking with pumpkin and I’m amazed at the variety of things you can make. I’m in the UK and I don’t think you can buy canned pumpkin (I’ll have to look properly next time I go shopping) but it’s easy enough to make your own puree so I look forward to giving your recipe a try.Thanks :)

    [Reply]

  5. says

    Roasted pumpkin is my favorite thing ever!!! Next to pumpkin & oat bread that is …. going to try this sometime this week — thanks guys.

    [Reply]

    Andrea

    Andrea Reply:

    Stacy – I’m right there with you! Give me pumpkin anything and I’m one happy camper!! The best part about these muffins is that you could totally substitute gluten-free flour or a bit more pumpkin and spices to your taste. I’m planning on making a batch or two myself this weekend :)

    [Reply]

  6. says

    Dear Andrea, You have a beautiful site. This pumpkin bread looks wonderful…beautiful images too. So glad to now be following. Found you through Wonderful Food Wednesday. Blessings, Catherine

    [Reply]

    Andrea

    Andrea Reply:

    Thank you so much for your kind words Catherine! And welcome :)

    [Reply]

  7. Tannis says

    I’ve only recently came across your blog and found this recipe for pumpkin oat bread. Istarted off with a recipe for pumpkin, apple cinnamon muffins but ended up switching over to this recipes. It was delicous.

    Bymixing the two recipes it ended with the following changes:

    1/2 c brown sugar
    less cranberries to make up for extra sugar
    1/3 c cocunut milk
    1 diced up apple
    1c buckwheat flour

    I ended up roasting our carving pumpkin as we didn’t carve it for halloween and
    I didn’t want to chuck it out as I love pumpkin.

    I’m going to try this again but less sugar this time around. ?that’s what happens when you start off in one recipe and switch midway. :)

    [Reply]

    Danielle

    Danielle Reply:

    Tannis, that’s one of our favorite thing about cooking! It’s an easy, everyday way to be creative. Making little changes and tweaks to recipes to make them exactly how we want! Your changes sound delicious! I’ve often used coconut milk when I make the bread as well!

    [Reply]

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