Oat Butter Pumpkin Bread – Cozy, Moist, and Naturally Nutty
Pumpkin bread is already a fall favorite, but this version has a twist: oat butter. It’s creamy, slightly nutty, and adds a rich, satisfying flavor that melts right into the loaf. The result is a tender, moist pumpkin bread with a warm spice profile and a wholesome feel.
It’s simple to make, easy to customize, and great for breakfast, snack time, or gifting. If you love the comforting taste of oats and pumpkin together, this is your new go-to loaf.
Ingredients
Method
- Preheat and prepare the pan: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides.
- Make the oat butter (if homemade): Blend 2–3 cups of rolled oats in a high-speed blender or food processor until creamy and spreadable, scraping the sides as needed. Add a pinch of salt and 1–2 teaspoons of neutral oil for smoothness. Set aside 1/3 cup for the recipe.
- Combine dry ingredients: In a medium bowl, whisk 1 3/4 cups all-purpose flour, 1/2 cup rolled oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg.
- Mix the wet ingredients: In a large bowl, whisk 1 cup pumpkin puree, 1/3 cup oat butter, 1/3 cup neutral oil, 2 large eggs, 1/2 cup brown sugar, 1/4 cup maple syrup, and 2 teaspoons vanilla until smooth.
- Combine wet and dry: Add the dry mixture to the wet mixture and fold with a spatula until just combined. Do not overmix. If using add-ins, fold in up to 1 cup (chocolate chips, nuts, seeds, or dried fruit).
- Top the loaf: Smooth the batter into the pan. Sprinkle a small handful of rolled oats and a pinch of coarse sugar on top for texture. You can also add pumpkin seeds.
- Bake: Bake for 55–65 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
- Cool: Let the loaf cool in the pan for 15 minutes. Lift out and cool fully on a wire rack before slicing. This helps set the crumb and keeps slices clean.
- Serve: Enjoy plain, with a swipe of oat butter, or a drizzle of maple syrup. It’s excellent slightly warm.
Why This Recipe Works
This pumpkin bread uses oat butter for richness without dairy or nuts. Oat butter blends seamlessly into the batter, adding moisture and a toasty flavor that pairs perfectly with pumpkin and spice.
We use pumpkin puree for body and sweetness, and a balance of cinnamon, ginger, and nutmeg for warmth. A mix of brown sugar and maple syrup keeps the crumb moist and flavorful. Finally, the loaf bakes up tender thanks to the right ratio of wet to dry ingredients, plus a touch of oil for a soft crumb.
Shopping List
- Oat butter (store-bought or homemade)
- Pumpkin puree (not pumpkin pie filling)
- All-purpose flour (or a 1:1 gluten-free blend)
- Old-fashioned rolled oats (for batter and optional topping)
- Brown sugar
- Maple syrup
- Neutral oil (such as avocado, canola, or light olive oil)
- Eggs (or flax eggs for a vegan version)
- Vanilla extract
- Baking powder
- Baking soda
- Fine sea salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Optional add-ins: chocolate chips, chopped pecans or walnuts, pumpkin seeds, or dried cranberries
Instructions
- Preheat and prepare the pan: Heat the oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides.
- Make the oat butter (if homemade): Blend 2–3 cups of rolled oats in a high-speed blender or food processor until creamy and spreadable, scraping the sides as needed. Add a pinch of salt and 1–2 teaspoons of neutral oil for smoothness.
Set aside 1/3 cup for the recipe.
- Combine dry ingredients: In a medium bowl, whisk 1 3/4 cups all-purpose flour, 1/2 cup rolled oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg.
- Mix the wet ingredients: In a large bowl, whisk 1 cup pumpkin puree, 1/3 cup oat butter, 1/3 cup neutral oil, 2 large eggs, 1/2 cup brown sugar, 1/4 cup maple syrup, and 2 teaspoons vanilla until smooth.
- Combine wet and dry: Add the dry mixture to the wet mixture and fold with a spatula until just combined. Do not overmix. If using add-ins, fold in up to 1 cup (chocolate chips, nuts, seeds, or dried fruit).
- Top the loaf: Smooth the batter into the pan.
Sprinkle a small handful of rolled oats and a pinch of coarse sugar on top for texture. You can also add pumpkin seeds.
- Bake: Bake for 55–65 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
- Cool: Let the loaf cool in the pan for 15 minutes.
Lift out and cool fully on a wire rack before slicing. This helps set the crumb and keeps slices clean.
- Serve: Enjoy plain, with a swipe of oat butter, or a drizzle of maple syrup. It’s excellent slightly warm.
How to Store
- Room temperature: Wrap tightly or store in an airtight container for up to 3 days.
Add a paper towel to absorb moisture.
- Refrigerator: Keeps well for 5–6 days. Bring to room temp or warm slices briefly before serving.
- Freezer: Wrap individual slices in parchment, then place in a freezer bag for up to 3 months. Thaw at room temp or toast straight from frozen.
Benefits of This Recipe
- Moist and tender: Pumpkin puree, oat butter, and oil create a soft, plush crumb.
- Warm and cozy flavor: Classic spices and brown sugar deliver that nostalgic pumpkin bread taste.
- Dairy-free and nut-free option: Oat butter brings richness without dairy or nuts, great for many diets.
- Wholesome touch: Rolled oats add texture, fiber, and a hearty, satisfying bite.
- Flexible: Easy to customize with chocolate, seeds, or fruit, and can be made gluten-free.
Pitfalls to Watch Out For
- Using pumpkin pie filling: It’s pre-sweetened and spiced, which can throw off the recipe.
Use pure pumpkin puree.
- Overmixing the batter: This can make the loaf tough. Stir just until no dry streaks remain.
- Underbaking: A dense streaky center means it needs more time. Check with a toothpick and look for a set top.
- Cutting too soon: Let the loaf cool to avoid crumbling and to allow flavors to develop.
- Too many add-ins: Keep add-ins to about 1 cup total so the loaf rises properly.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free baking flour and certified gluten-free oats.
Let the batter rest 10 minutes before baking.
- Vegan: Replace eggs with 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, rested 5 minutes). Bake toward the longer end of the time range.
- Chocolate chip pumpkin bread: Fold in 3/4 cup dark or semi-sweet chocolate chips and sprinkle a few on top.
- Seed crunch: Add 1/3 cup pumpkin seeds or sunflower seeds to the batter and top with more for a toasty crust.
- Cranberry orange: Fold in 1/2 cup dried cranberries and add 1 tablespoon orange zest to the wet ingredients.
- Streusel topping: Mix 2 tablespoons brown sugar, 2 tablespoons oats, 1 tablespoon flour, and 1 tablespoon oat butter. Crumble over the batter before baking.
- Less sugar, more spice: Reduce brown sugar to 1/3 cup and increase cinnamon to 2 1/2 teaspoons for a spicier loaf.
FAQ
What is oat butter?
Oat butter is a creamy spread made from blended oats, a little oil, and a pinch of salt.
It has a mild, toasty flavor and a smooth texture similar to nut butter, but it’s nut-free and dairy-free.
Can I use oat flour instead of all-purpose flour?
You can swap up to half the all-purpose flour with oat flour for a heartier texture. For a full swap, use a tested gluten-free 1:1 blend to maintain structure and rise.
Is canned pumpkin the same as pumpkin puree?
Yes, as long as the can says 100% pumpkin puree. Avoid pumpkin pie filling, which has added sugar and spices.
How do I know when the bread is done?
The top should be set and slightly springy.
A toothpick in the center should come out clean or with a few moist crumbs, not wet batter. If unsure, give it 5 more minutes.
Can I make this into muffins?
Yes. Divide the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
What if I don’t have oat butter?
You can make a quick batch with rolled oats and a blender, or substitute with sunflower seed butter.
The flavor will be slightly different but still delicious.
Can I reduce the sugar?
Yes. Reduce brown sugar to 1/3 cup and keep the maple syrup for moisture and flavor. The loaf will be less sweet but still pleasant.
How do I keep the top from overbrowning?
If the top is browning early, tent the loaf with foil during the last 10–15 minutes of baking.
Positioning the pan in the center of the oven also helps.
Why is my loaf dense?
Common causes are overmixing, too much liquid, or underbaking. Measure flour accurately, mix gently, and bake until fully set in the center.
Can I add protein?
Yes. Stir in 1/4 cup unflavored or vanilla plant-based protein powder and reduce the flour by 1/4 cup.
Check doneness a few minutes early.
In Conclusion
Oat Butter Pumpkin Bread blends cozy fall flavors with a nutty, dairy-free richness. It’s simple, adaptable, and rewarding—whether you serve it warm with coffee or pack slices for the week. With a tender crumb and just the right spice, it tastes like a hug in loaf form.
Keep a can of pumpkin and some oats on hand, and this bread can be yours any time the craving hits.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
