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Pumpkin Oat Bread

  • 20servings
  • 90minutes
  • 317calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, H
MineralsZinc, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/4 cups all-purpose flour

  2. 3/4 cup quick oats or 3/4 cup old fashioned oats

  3. 2 teaspoons baking soda

  4. 1 1/2 teaspoons pumpkin pie spice (I usually use more)

  5. 1/2 teaspoon baking powder

  6. 1/2 teaspoon salt

  7. 3 eggs

  8. 1 (15 ounce) can solid pack pumpkin

  9. 1 1/2 cups granulated sugar

  10. 1 1/2 cups packed brown sugar

  11. 1 cup milk

  12. 1/2 cup vegetable oil

  13. 1 cup chopped walnuts or 1 cup pecans

Instructions Jump to Ingredients ↑

  1. Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.

  2. Beat eggs, pumpkin, sugars, milk, and oil in large mixer bowl on medium speed until combined.

  3. Beat flour mixture into pumpkin mixture on low speed just until blended; stir in nuts.

  4. Spoon into 2 greased 9 x 5 x 3-inch loaf pans.

  5. Bake in preheated 350F oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean.

  6. Cool in pans for 10 minutes; remove to wire racks to cool completely.

  7. NOTE: For mini loaves, prepare as directed and pour batter into 6 greased 5 5/8 x 3 1/4 mini loaf pans.

  8. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.

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