Oatmeal Pumpkin Bread
491
I used whole milk and whole wheat flour, and the mini pumpkin loaves came out nicely fluffy, moist and very flavorful.
Ingredients
| 1 | cup |
oats, quick cooking
|
|
| 1 | cup |
milk, low-fat
hot |
|
| ¾ | cup |
pumpkin
cooked or canned |
|
| 2 | large |
eggs
beaten |
|
| ¼ | cup |
margarine
melted |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
* |
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
pecans
chopped |
Directions
Preheat the oven to 350℉ (180℃).
In a large bowl, combine oats and milk; allow to stand about 5 minutes.
Stir in pumpkin, eggs and margarine.
In a separate bowl, mix together flour, sugar, baking powder, salt and spices.
Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts and mix well.
Place in a 9 x 5- inch loaf pan.
Bake 55 to 60 minutes or til done. Cool on wire rack.
South Jordan, United States
over 8 years ago
you said you used whole wheat flour? I only see all purpose flour
Hi, the recipe does call for all-purpose flour. When I made the bread, I used 100% whole wheat flour, and the bread came out great!
Toronto , Ontario, Canada
over 8 years ago