You’re going to love this Whole Wheat Pumpkin Oat Bread! This pumpkin bread is a savory yeast bread made with wheat flour, oats, pumpkin, sunflower seeds, and pepita seeds. Perfect for serving alongside soups, stews or chiles, as a sandwich bread, or even as a snack bread topped with peanut butter.
I can finally start baking again now that the weather’s cooler. Cookies, cakes, pies, and breads are my favorite things to bake in Fall. Most of all, I love making bread!
I made Grandma’s Whole Wheat Sunflower Honey Oatmeal Bread from Ambitious Kitchen last week to go with my vegan Beef Barley soup (recipe coming this week) and it was delicious! Soft and full of flavor, this bread was the perfect complement to my soup, as it would be to any soup.
Now I used pepita seeds instead of flaxseed because I had them laying around my kitchen at the time I made this bread.
And then I got to thinking, “what would this bread taste like if I added pumpkin?” After all, it is Fall and pumpkin is abundant.
The light bulb brightened above my head.
Yes, when I think of an idea, the light bulb above my head turns on, just like in the cartoons. Or so I like to think!
So into the kitchen I went, this time with pumpkin in hand. I used the other recipe as a foundation and tweaked it a little with my pumpkin dreams and the results were amazing!
A savory pumpkin yeast bread with whole wheat, oats, sunflower seeds, and pepitas and a hint of pumpkin flavoring from the pumpkin and spices.
This Whole Wheat Pumpkin Oat Bread is perfect for Fall and Thanksgiving.
Or just as a snack itself. You might even see me eating it for breakfast with peanut butter.
It’s just that good!
By the way, if you turn on your oven to let it warm up before placing bread in to rise, please…please…PLEASE cover with foil instead of a towel or plastic wrap.
I preheated my oven to help warm it up while my bread was in there and totally forgot all about it while I was checking my social media on my phone, in the other room.
Luckily, my timer went off to tell me my oven was preheated, to 350F degrees! I ran into the kitchen to find smoke wafting out of my oven. I immediately turned it off. My guardian kitchen angel must have been with me this day as there was no fire and my dough was still ok, just a little warm and my towel was yellow instead of white.
Remember, it’s always good etiquette (and fire safety) if you just stay off all social media and phones while baking or cooking.
As always, if you do make this Whole Wheat Pumpkin Oat Bread, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
A savory yeast pumpkin bread that complements any soup, stew, or chile dish. This bread also works great for sandwich bread or as a snack topped with peanut butter or jelly.
- 1 and 1/4 cups of unsweetened cashew milk
- 3 teaspoons yeast (1 and 1/2 packets)
- 1/4 cup honey
- 3/4 cup old fashioned oats, uncooked
- 3 Tablespoons sunflower oil
- 3/4 cup pure pumpkin puree
- 3 and 1/2 cups White Whole Wheat flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup unsalted sunflower seeds
- 3 teaspoons unsalted raw pepitas
- 1 egg white
- Extra sunflower seeds, pepitas, and oats for topping
- Heat milk to a temperature between 105 to 115F degrees. You can do this either over the stove top or the microwave. I prefer the microwave, taking about 60 to 90 seconds.
- Pour heated milk into a large mixing bowl. Stir in oats and honey.
- Sprinkle yeast over mixture and stir with a fork. Let stand for 10 minutes. Yeast will bubble, looking like a foam over mixture. This is a good thing. If your yeast doesn’t bubble, you may need a fresh packet of yeast.
- While you are waiting on yeast mixture, combine flour, salt, cinnamon, and pumpkin pie spice in a medium bowl. Stir together by hand with a fork. Set aside.
- Stir in oil and pumpkin puree to yeast mixture.
- Using your stand mixer with dough attachment, gradually add in dry mixture to wet ingredients until dough starts to form, about 8 minutes.
- Add in sunflower seeds and pepitas.
- Remove dough from bowl and knead on a lightly floured surface for about 1 minute.
- Shape into a ball and place into a large bowl that has been genorously greased with olive or sunflower oil. Turn dough over to grease all sides of dough. You can also pat a little dough over the top and sides of dough.
- Cover with a towel and place in a warm, draft-free area for 1 hour, or until dough doubles in size.
- Lightly grease and flour a 9″ x 5″ bread pan.
- After dough has risen, punch down and knead into an oblong shape for bread pan, about 30 seconds. Place into bread pan.
- Cover with plastic wrap and dry towel. Let rise again for 1 hour. If its hanging over the edges after rising, just push it back into pan. It’s forgivable.
- Preheat oven to 375F degrees.
- In a small bowl, whip egg white with a fork.
- Sprinkle oats, sunflower seeds, and pepitas over the top of dough.
- Bake for 35 to 40 minutes or until top of bread is a golden brown.
- Remove from oven and let cool on a wire rack for about 30 minutes.
- After 30 minutes, use a butter knife to loosen bread from pan.
- Lift bread out of pan using your fingers onto a wire rack where it can cool completely, about 2 hours. Do not cut bread before 2 hours.
- Serve with butter, honey, or jam.
- Store bread in ziplock container or wrap tightly with plastic wrap.
- Can also use egg whites from the carton instead of shelled eggs to brush over the top before baking.
- Can substitute unsweetened almond milk for cashew milk.
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