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Oatmeal Pumpkin Bread

Oatmeal Pumpkin Bread Oatmeal Pumpkin Bread Oatmeal Pumpkin Bread Oatmeal Pumpkin Bread

I used whole milk and whole wheat flour, and the mini pumpkin loaves came out nicely fluffy, moist and very flavorful.













Trans-fat Free, Good source of fiber


1 cup oats, quick cooking
1 cup milk, low-fat
¾ cup pumpkin
cooked or canned
2 large eggs
¼ cup margarine
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup raisins, seedless
½ cup pecans


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.


* not incl. in nutrient facts

Add review




you said you used whole wheat flour? I only see all purpose flour

almost 10 years ago

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!


Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 42028% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 186mg 8%
Total Carbohydrate 24g 24%
Dietary Fiber 3g 14%
Sugars g
Protein 16g
Vitamin A 79% Vitamin C 3%
Calcium 11% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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