Spiced Oatie Pumpkin Bread By: Sue L.
My daughter has CF and loves this recipe. The bread is delicious cold, warm, re-heated in the microwave - with or without butter, cream cheese or jam topping. Easy to make!
- 2/3 c canola oil
- 4 large eggs, room temperature
- 1 can(s) pumpkin (15oz)
- 1 1/3 c dark brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 Tbsp ground cinnamon
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 3/4 c old-fashioned rolled oats, divided
- 1 1/2 c all-purpose white flour
- 1 1/2 c whole-wheat flour
- Add All Ingredients
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
Preheat to 350 degrees; lightly grease 2 loaf pans (8 1/2 x 4 1/2 inch).
In a small bowl: whisk together the sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a medium bowl: whisk together flours and 1 1/2 cups of oats, leaving 1/4 cup oats aside.
In a large bowl: with electric mixer on low - combine in this order: eggs, oil and pumpkin until well mixed.
Add approximately 1/4 cup at a time, the sugar mixture, on low until blended well.
Add in the whisked flour and oat mixture on medium, 1/4 cup at a time until just blended. Do not over mix.
Pour bread batter into the 2 loaf pans.
Sprinkle 1/8 cup of oats on top of each, pressing them lightly into the batter.
Bake 40-45 minutes or until toothpick inserted into center of loaves comes out clean.
Cool in pan for 15 minutes before removing and slicing.
- Servings: 16
Amount per serving:
- Calories: 284
- Fat: 12 g
- Sodium: 453 mg
- Protein: 6 g
- Calcium: 94 mg
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