PUMPKIN-OAT BREAD
This bread is a fabulous fall snack. You get a generous piece of cake that's topped with crunchy walnuts and features an underlying hint of sweet caramel flavor. You can also spice up the batter with a dash of cinnamon, nutmeg, cloves, pepper, ginger, or allspice; feel free to use whatever spices you have on hand. It couldn't be easier to make-all you have to do is cream the butter, light brown sugar, eggs, and canned pumpkin together, then stir in the dry ingredients, and your batter is ready to be baked. You'll find yourself reaching for a piece for both dessert and breakfast.
Categories Dessert
Time 1h
Yield 24 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. Coat a 10- X 15-inch baking dish with cooking spray.
- Using an electric mixer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs and pumpkin; beat well. Add salt, pumpkin pie spice, flour, oats and baking soda; mix thoroughly. Pour batter into prepared baking dish and place walnut halves on top so there will be 1 walnut in the center of each piece of cake. Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes.
- Cool in pan and cut into 24 pieces. Yields 1 piece per serving.
Nutrition Facts : Calories 131 kcal
BAKED FRUIT-CINNAMON OATMEAL RECIPE
Steps:
- Preheat oven to 350F degrees. Lightly spray 8-inch square baking dish with nonstick spray.
- In a large bowl, mix together the oats, blueberries, cranberries, all except 2 tablespoons of the brown sugar, baking powder, cinnamon, and salt.
- In another bowl, whisk together the yogurt, 1/2 cup milk, the applesauce, egg, oil and vanilla until smooth.
- Add the yogurt mixture to the oat mixture and stir until well combined.
- Spoon into the prepared baking dish and spread it out evenly. Sprinkle with the remaining 2 tablespoons brown sugar.
- Bake the oatmeal until a toothpick inserted into the center comes out clean, about 35 minutes.
- Remove from the oven and let cool in the baking dish on a wire rack for 10 minutes.
- Cut the oatmeal into 8 equal portions and serve with remaining 1/2 cup milk.
Nutrition Facts : ServingSize 3 /4 cup, Calories 249 kcal, Carbohydrate 44 g, Protein 7 g, Fat 6 g, Fiber 5 g
PUMPKIN OAT BREAD
Satisfy your craving with this hearty, flavorful bread perfect for the fall. A cup of chai tea goes wonderfully with this bread.
Provided by happiestmama
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 22
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C), 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.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 29.8 g, Cholesterol 33.8 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 211.5 mg, Sugar 11.2 g
PUMPKIN OAT BREAD
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.
Provided by GaylaJ
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 317.2, Fat 10.9, SaturatedFat 1.7, Cholesterol 33.4, Sodium 216.9, Carbohydrate 51.5, Fiber 1.4, Sugar 31.5, Protein 5
PUMPKIN OATMEAL
Pumpkin pie is one of my most favorite American desserts - it's so comforting, so clearly connected to that most wonderful time of year, Thanksgiving, where no matter what race or religion, families and friends gather to celebrate how grateful they are for each other. What better way to start your day?
Provided by Aarti Sequeira
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.
- Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.
- Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they're fragrant and a gentle golden brown, about 10 minutes.
- Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, pepitas to sprinkle on top, and cream if people like it more like porridge.
PUMPKIN-OAT BREAD - WW
Posting for safe keeping. From the Weight Watchers site. A perfect fall snack. Generous piece of cake, topped with a crunchy walnut and an underlying hint of caramel flavor! 3 Points
Provided by Messie Chef
Categories Quick Breads
Time 1h
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 10
Steps:
- Prehead oven to 350°F Coat a 10 x 15 inch baking dish with cooking spray.
- Using electric mixer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs and pumpkin; beat well. Add salt, pumpkin pie spice, flour, oats and baking soda; mix thoroughly. Pour batter into prepared baking dish and place walnut halves on top so there will be 1 walnut in the center of each piece of cake. Bake until a toothpick inserted in center of cake comes out clean, about 40-45 minutes.
- Cool in pan and cut into 24 pieces.
- Note: Batter is very thick. You will need to spread it.
OAT FLOUR PUMPKIN BREAD
Steps:
- Preheat oven to 350F.
- Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is very fine. (or you can purchase fine oat flour.)
- In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.
- Add nutmeg, cinnamon, allspice, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
- Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
- Let the mixture sit for five minutes.
- Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish but this may change cooking time.) The paper will wrinkle, this is the price we pay for easier clean up!
- Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.
- Bake for 40-45 minutes until inserted toothpick comes out clean.
- Let cool COMPLETELY so it doesn't crumble, but if you can't wait that long it will still be delicious!
Nutrition Facts : ServingSize 1 /10 of loaf, Calories 168 kcal, Carbohydrate 33 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 223 mg, Fiber 3 g, Sugar 15 g
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