Archive for the ‘mini loaf pans’ Category
There’s nothing I enjoy more than a hearty slice of Pumpkin Oat Bread. It’s perfect for the holidays and even better with a spoonful of natural peanut butter and a cup of chai tea. MMMMM…I can almost taste it now, but bread this good is almost impossible to buy from a store; that’s why I bake my own.
Pumpkin Oat Bread (Directions): Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 6×4 inch size. Stir the oil, eggs, and pumpkin together 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 1 prepared loaf pan, and sprinkle the top with the 1/8 cup of oats. Press the oats lightly into the top of the batter. Repeat this step with the other loaf pan. 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.
Ingredients: 2/3 cup vegetable oil, 4 eggs, 1 (15 ounce) can 100% pure pumpkin, 2/3 cup white sugar, 2/3 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 3 cups all-purpose flour, 1 3/4 cups old-fashioned rolled oats, divided.