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Thursday, November 26, 2009

pumpkin Oat Bread

2/3 cup vegetable oil
4 eggs
1 small can 100% pure pumpkin
2/3 cup white sugar
2/3 cup brown sugar
2 Tbsp baking powder
1 Tbsp salt
1 Tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
3 cups all-purpose flour
1 3/4 cups old-fashioned rolled oats, divided

Preheat an oven to 350F, and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.

Stir together the oil, eggs, and pumpkin in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats.

Pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. Press the oats lightly into the top of the batter.

Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.


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