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Oatmeal Pumpkin Bread

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Oatmeal Pumpkin Bread

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

 

Yield

8 servings

Prep

20 min

Cook

60 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

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

Amount Measure Ingredient Features
237 ml oats, quick cooking
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237 ml milk, low-fat
hot
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177 ml pumpkin
cooked or canned
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2 large eggs
beaten
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59 ml margarine
melted
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473 ml all-purpose flour
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237 ml sugar
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15 ml baking powder
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1.3 ml salt
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5 ml cinnamon
ground
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1.3 ml nutmeg
ground
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237 ml raisins, seedless
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118 ml pecans
chopped
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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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

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

happyzhangbo   

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% 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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