Breakfast

Pumpkin Bread With Maple Oat Topping

A delicious Fall treat, this pumpkin bread is made with buttermilk and coconut oil for incredible richness and texture. A toasty crumb topping with buttery oats and sweetened with maple syrup is perfect with your favorite hot beverage on a cool crisp morning.

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“Pumpkin spice and everything nice” is in full force in my house, and I have been super anxious to make my pumpkin bread with maple oat topping. Fall just arrived a few days ago, and candles are burning, Fall decorations are beginning to fill the house, and the pantry is overstocked. I would be embarrassed to show you my pantry…geez, I hope I’m not alone here. 6 cans of pumpkin, candy, and cookies to bake with, sprinkles, and about 4 different kinds of pumpkin oat, almond milk, and creamers!

I like to have everything on hand in case the baking mood strikes! And today, I was in the mood to make my pumpkin bread with maple oat topping mood. It’s one of my go-to’s, an updated version of my mom’s recipe. I added coconut, buttermilk, the oat topping, and my pumpkin spice simple syrup. Delicious!

This pumpkin bread is exceptionally moist, to the point you need to eat it with a fork, and the oat topping is crumbly, so a little messy if you want it to grab and go. Instead, sit down with a coffee or tea and enjoy every flavorful bite. I always bake up an extra loaf and keep it in the freezer. Yes! It freezes well and is perfect when family and guests visit. Defrost and heat. No fuss, no mess.

Ingedients you will need

Pumpkin bread ingredients

The full recipe is below; however, here are a few notes on the ingredients:

Buttermilk ~ adds richness, and a little tang to it, which offsets the sweetness creating a balance of flavors and texture. You can use whole milk if you don’t have buttermilk. I have not tried this recipe with milk alternatives.

Coconut oil ~ I use Crisco ( not sponsored). It has no taste or aroma of coconut. I use it as a healthy alternative. You can certainly use any clear oil. Veggie, canola, and imagine avocado oil would work well too

Pumpkin puree ~ not pumpkin pie filling

Pumpkin spice syrup ~ this is my homemade recipe. Super fast and easy, or you can use maple syrup.

Cooked pumpkin bread in a loaf pan
Close up of sliced pumpkin bread

How To Make Pumpkin Bread With Maple Oat Topping

Preheat oven to 350-degree oven. Grease a 9×5 loaf pan.

Maple Oat Topping

  • Combine butter, oats, flour, sugar, pumpkin spice syrup ( or maple syrup), and salt; mix well. Set aside.

Pumpkin Bread

  • Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice in a medium mixing bowl; mix well, and set aside.
  • Combine white sugar, brown sugar, and oil in a large mixing bowl; beat with an electric mixer on low until smooth. Add the pumpkin puree, buttermilk, eggs, and pumpkin spice syrup (or maple syrup); beat until well blended.
  • Gradually add the flour mixture to the pumpkin mixture; mix well until smooth.
  • Pour into a prepared 9×5 loaf pan; top with the maple oat topping, gently pressing down for even coverage.
  • Bake in a preheated 350-degree F oven. 1 hour 15 minutes (more or less; ovens vary) or until a knife inserted comes out clean.
  • Leave in pan for about 30 minutes; remove and place on a wire rack to continue to cool.
Slices of pumpkin bread

How To Freeze Pumpkin Bread

Pumpkin bread freezes wonderfully, like any quick bread; zucchini, banana, or carrot. Let cool completely, and then wrap in plastic wrap followed by foil. To thaw; defrost in the refrigerator, or leave out at room temperature.


I have so many favorite fall treats, but this pumpkin bread with maple oat topping hits home when I think of comfort foods. I love to make this to give to friends and neighbors. What’s your favorite fall treat? If you decide to make this fall treat be sure to share it with me

Happy baking…and eating

xo T

Print
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Pumpkin Bread With Maple Oat Topping


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Teri Wallingford
  • Total Time: 0 hours
  • Yield: 12 servings 1x

Description

A scrumptious Fall treat, this pumpkin bread is made with buttermilk and coconut oil for incredible richness and texture. A toasty crumb topping with buttery oats and sweetened with maple syrup is perfect with your favorite hot beverage on a cool crisp morning.


Ingredients

Units Scale

Maple Oat Topping

  • 1/2 cup quick oats
  • 3/4 cup flour
  • 1/3 cup unsalted butter, cold; cut in cubes
  • 1/4 cup brown sugar
  • 2 tablespoons maple syrup

Pumpkin Bread

  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1 can pumpkin puree ( 15 oz can) not pumpkin pie filling
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup buttermilk
  • 1/2 cup coconut oil
  • 2 large eggs
  • 1 tablespoon pumpkin pie syrup


Instructions

Preheat oven to 350-degree oven. Grease a 9×5 loaf pan.

Maple Oat Topping

  • Combine butter, oats, flour, sugar, pumpkin spice syrup ( or maple syrup), and salt; mix well. Set aside.

Pumpkin Bread

  • Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice in a medium mixing bowl; mix well, and set aside.
  • Combine white sugar, brown sugar, and oil in a large mixing bowl; beat with an electric mixer on low until smooth. Add the pumpkin puree, buttermilk, eggs, and pumpkin spice syrup (or maple syrup); beat until well blended.
  • Gradually add the flour mixture to the pumpkin mixture; mix well until smooth.
  • Pour into a prepared 9×5 loaf pan; top with the maple oat topping, gently pressing down for even coverage
  • Bake in a preheated 350-degree F oven. 1 hour 15 minutes (more or less; ovens vary) or until a knife inserted comes out clean.

  • Leave in pan for about 30 minutes; remove and place on a wire rack to continue to cool.
  • Prep Time: 10 Minutes
  • Cook Time: 1 hour +
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

2 Comments

  1. I was on a cruise ship and when our waiter would serve deserts, he would say “It’s Yummy, Yummy Time”. This exceeded my expiations and I would have to say you “Nailed It!”. Thanks for sharing Teri.






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