6
Submitted by GaylaJ
"This is my favorite pumpkin bread. There is obviously no shortage of pumpkin bread recipes here, as I had to look through a lot of pages to check for a duplicate before posting, but I love the addition of oats in this one. I clipped the recipe from a magazine several years ago and don't have the source, but think it may have been from Libby's."
photo by Babs7 
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
2 loaves
- Serves:
- 20
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ingredients
- 3 1⁄4 cups all-purpose flour
- 3⁄4 cup quick oats or 3/4 cup old fashioned oats
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons pumpkin pie spice (I usually use more)
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3 eggs
- 1 (15 ounce) can solid pack pumpkin
- 1 1⁄2 cups granulated sugar
- 1 1⁄2 cups packed brown sugar
- 1 cup milk
- 1⁄2 cup vegetable oil
- 1 cup chopped walnuts or 1 cup pecans
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directions
- Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.
- Beat eggs, pumpkin, sugars, milk, and oil in large mixer bowl on medium speed until combined.
- Beat flour mixture into pumpkin mixture on low speed just until blended; stir in nuts.
- Spoon into 2 greased 9 x 5 x 3-inch loaf pans.
- Bake in preheated 350F oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans for 10 minutes; remove to wire racks to cool completely.
- NOTE: For mini loaves, prepare as directed and pour batter into 6 greased 5 5/8 x 3 1/4 mini loaf pans.
- Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Questions & Replies
-
Anthony V.
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Reviews
-
I used this recipe as a baseline, with several tweaks and it came out delicious! I used whole wheat flour (2 cups), rolled oats (1.5 cups) and ground flax seeds (.5 cups), and reduced the sugar, using 1 cup of xylitol and .5 cups brown sugar. I did add the chopped walnuts, and some chocolate chips at the end. Everyone raved about it (no one guessed it was 'healthier') and both loaves were quickly eaten up :) It's a very forgiving recipe, and I'm excited to bake more versions in the future!
Tanya B.
-
This is my 2nd time making this bread and it turned out amazing both times! I can't thank you enough. The only things I did differently was to sprinkle some dry oats on the top and I added a bit of mixed essence [West Indian combination of different extracts: almond, vanilla, pear, etc]. Apart from those two minor deviations, I followed the recipe exactly and got amazing results. My boyfriend lovess it and it certainly scored me some cool points with his family! YAY! lol THANKS A BUNCH!
Ameila H.
-
I made this last year, and forgot to rate... but it is the best pumpkin bread I've ever had! It is moist and has an excellent flavor to it. I didn't have pumpkin pie spice on hand, so just added my own mix of cinnamon, nutmeg etc. Everyone that has had this bread has just raved about it. Thank you for a great recipe!
Goofy Ruth
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I have been searching for years for the right pumpkin bread recipe, and I think this is it. It was neither dry nor greasy, with lots of pumpkin flavor. The oats and brown sugar gave it special nuances of texture and flavor. I used half whole wheat flour, and for the spices I mixed ginger, nutmeg, and cloves. Great recipe; thank you.
Nose5775
-
Everybody loved this, and I felt like I was doing good health wise by making a bread with oatmeal in it. Have already made it twice now.
tinajoebob
see 1 more reviews
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RECIPE SUBMITTED BY
GaylaJ
USA
- 64 Followers
- 91 Recipes
- 47 Tweaks
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