Tuesday, October 15

Pumpkin Oatmeal Bread

This pumpkin oatmeal bread is one of my favorite fall dishes because it's both delicious and healthy. The recipe is packed with tons of vitamin A from the pumpkin and healthy omega-3s from the flax and walnuts. Plus it's 100% whole grain. I've been making this quick bread, and modifying the recipe, for years.

I think this version is perfection...


Pumpkin oatmeal bread
1 cup packed brown sugar
1/2 cup vegetable oil
2 whole eggs
1 can (15oz) pumpkin puree (not pie filling!)
1 cup regular oats
2 tbsp oat bran or wheat germ*
1 tbsp ground flax seed*
1/2 cup fat-free milk
2 cups whole wheat flour (preferrably whole wheat baking flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup chocolate chips*
1 cup chopped walnuts*
Cooking spray

*Note: Bran, flax, chocolate chips, and walnuts are delicious additions, but are entirely optional.

Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; mix well to ensure there are no undissolved bits of brown sugar. Combine pumpkin, oats, and milk; add to sugar mixture, mixing well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a fork. Add to sugar mixture; mix just until moist. Fold in chocolate chips and walnuts. (Do not over mix the batter!)
Divide batter evenly into TWO 9 x 5-inch loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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