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Pumpkin Oat Bread with Raisins is all the goodness you crave in a pumpkin bread without all of the ingredients you don’t.  Loaded with oats, raisins, and spices, this is our go-to, good choice, fruit bread good for every season.

Pumpkin Oat Bread with Raisins -- All the goodness you crave in a pumpkin bread without all of the ingredients you don't. Loaded with oats, raisins, and spices, this is our go-to, good choice, fruit bread good for every season. | thatwhichnourishes.com

Easy to whip up from ingredients you already have in your pantry, this recipe makes one loaf of homemade goodness packed with nutrients and is low in sugar, uses only a bit of good oil, and is packed with flavor.  This makes a dense, heavy, moist bread filled with texture thanks to the oats and raisins.

Pumpkin Oat Bread with Raisins -- All the goodness you crave in a pumpkin bread without all of the ingredients you don't. Loaded with oats, raisins, and spices, this is our go-to, good choice, fruit bread good for every season. | thatwhichnourishes.com

Here’s how to start. Preheat your oven to 350 degrees.  Grease a loaf pan and set aside.

In a mixing bowl (stand mixer is helpful), combine the following ingredients:

1/2 c. brown sugar

1/3 c. melted coconut oil

1 T. molasses

1/3 c. plus 1 1/2 T. coconut milk

1 1/4 c. pumpkin puree (not pumpkin pie mix)

2 large eggs

Combine the following dry ingredients in another large bowl:

1 1/3 c. unbleached flour

1 c. rolled oats (not quick oats)

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

2 heaping tsp. cinnamon

1/2 tsp. all spice

1/2 tsp. nutmeg

Combine wet and dry ingredients in stand mixer bowl just until it comes together.

Add in 2/3 c. raisins.

Pour the batter into the greased loaf pan and top with 2 T. rolled oats.

Bake at 350 degrees for 50-55 minutes or until the top is golden brown and a toothpick comes out clean.  Let it cool in the pan for 15 minutes or so and then remove to a cooling rack to finish cooling.  Let cool completely before slicing.

Pumpkin Oat Bread with Raisins -- All the goodness you crave in a pumpkin bread without all of the ingredients you don't. Loaded with oats, raisins, and spices, this is our go-to, good choice, fruit bread good for every season. | thatwhichnourishes.com

Pumpkin Oat Bread with Raisins
 
Prep time
Cook time
Total time
 
Pumpkin Oat Bread with Raisins is all the goodness you crave in a pumpkin bread without all of the ingredients you don't. Loaded with oats, raisins, and spices, this is our go-to, good choice, fruit bread good for every season.
Alison:
Serves: 1 loaf
Grocery List
  • ½ c. brown sugar
  • ⅓ c. melted coconut oil
  • 1 T. molasses
  • ⅓ c. plus 1½ T. coconut milk
  • 1¼ c. pumpkin puree (not pumpkin pie mix)
  • 2 large eggs
  • 1⅓ c. unbleached flour
  • 1 c. rolled oats (not quick oats)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 2 tsp. cinnamon
  • ½ tsp. all spice
  • ½ tsp. nutmeg
  • ⅔ c. raisins.
  • 2 T. rolled oats.
Here's how...
  1. Preheat oven to 350 degrees.
  2. Grease a loaf pan and set aside.
  3. In a mixing bowl combine the following ingredients: brown sugar, melted coconut oil, molasses, coconut milk, pumpkin puree, eggs
  4. Combine the following dry ingredients in another large bowl: flour, rolled oats, baking powder, baking soda, salt, cinnamon, all spice,and nutmeg
  5. Combine wet and dry ingredients in stand mixer bowl just until it comes together.
  6. Fold in the raisins.
  7. Pour the batter into the greased loaf pan and top with 2 T. rolled oats.
  8. Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
  9. Let it cool in the pan for 15 minutes or so and then remove to a cooling rack to finish cooling. Let cool completely before slicing.

Many thanks to Well Plated for the amazing recipe from which I based mine.

 

 

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  1. Laura says:

    I was feeling fall fever and desperately wanting to bake, and a friend sent me this recipe. It was the BEST pumpkin bread I have ever tasted!! The oats give it such a nice grainy, chewy texture, and the raisins are the perfect pop of sweetness. As the bread itself isn’t overly sweet (which I LOVE), these flavors blend together so nicely! And with the coconut oil and no white sugar, it is one of the healthier options out there as well. Thank you so much for sharing, I will definitely be checking out the other recipes on the blog! And will be making this one again very soon. 🙂 Happy fall baking!

    • alison says:

      Thank you, Laura for the amazing review and compliments! :o) It sounds like you appreciate this recipe for all the right reasons! I, too, love the hearty texture and the knowledge that this pumpkin bread recipe isn’t just disguised cake, but instead, full of nourishment! I’m so so happy you found my blog! Welcome and enjoy!!

  2. Deb says:

    Hey, Lovelies! I’m trying this recipe today…making muffins instead of bread. I have never figured out the timing for bread. Mine is either too brown outside or not done in the middle.
    = – /
    Anywhoozle, QUESTION: was the coconut milk you used from a can (more fat) or from a carton?
    Thanks for your blog. Your recipes are AMAZING.

    • alison says:

      Hello, sweet Deb! I use a can of coconut milk and just give it a good stir. Please let me know how the muffins turn out! Hope you LOVE them! Have a beautiful day! :o)

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