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Oatmeal Pumpkin Bread

Updated on October 22, 2012
Oatmeal Pumpkin bread
Oatmeal Pumpkin bread | Source
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The holidays are always a special time of the year when we spend alot of time thinking about food. There is a keen excitment about holiday foods and we tend to look forward to the fall when we get to eat stuff we don't enjoy during the rest of the year.

Many of the recipes that we use for food through the year can easily be turned into a more holiday or festive meal; we can make sugar cookies more festive by cutting them into different holiday shapes or adding cinnamon to hot apple cider.

During the fall season there are plenty of pumpkins around (either sugar pumpkins or in canned form). We can make pumpkin pies, use the seeds for toasted pumkpin seed and there is always pumpkin bread.

Although pumpkin bread is considered a basic and normal dessert or treat (some people even have it for breakfast with their morning coffee while others eat banana nut bread or another pastry), there are many different recipe variations of pumpkin bread all over the place.

I had some left over pumkpin mash from making pumpkin pie so I decided to take a basic recipe for pumpkin bread and make my own version of it. I thought adding more spices to it to give it a more "pumkpin pie" taste would be interesting. I also decided to use homemade oatmeal flour instead of all-purpose flour to add a different texture and flavor to the bread. Enjoy!

Needed ingredients
Needed ingredients | Source

Ingredients

2 cup of oatmeal (rolled oats)

+plus, 1/2 cup oatlmeal (rolled oats)

¼ teaspoon of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

2 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

1/8 teaspoon ground clove

1 and 1/3 cup of white sugar

1 tablespoon brown sugar

1/3 cup of vegetable oil

2 whole eggs

1 egg yolk

1 cup pumpkin mash

1 teaspoon vanilla extract

1/3 cup of whole milk

Ready for the oven
Ready for the oven | Source

Cook Time

  • Prep time: 15 min
  • Cook time: 1 hour 15 min
  • Ready in: 1 hour 30 min
  • Yields: 6-8 servings

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Directions

1. Pre-heat the oven to 350 degrees F.

2. In a food processor pour the 2 cups of oatmeal.

3. Grind the oats until they are finely ground into a powder; this should take about 30 seconds to a minute.

4. Pour the ground oatmeal into a medium sized mixing bowl.

5. Add the ½ cup of unground oats to the ground oats and mix together.

6. Add the ground cinnamon, allspice, ginger, clove, nutmeg, salt, baking powder and baking soda to the oatmeal mixture and sift / mix together until it is all well combined.

7. In a standing mixer combine the vegetable oil, egg yolk, white sugar, brown sugar and 2 whole eggs.

8. Mix the ingredients, on medium, until everything is well combined.

9. Add the one cup of pumpkin mash and the teaspoon of vanilla extract to the egg and sugar mixture and continue mixing until fully mixed together.

10. Add one third of the oatmeal and spice mixture to the standing mixture.

11. Add one third of the whole milk to the standing mixer.

12. Mix the batter until fully incorporated.

13. Add another third of the oatmeal mixture and milk and mix until combined.

14. Add the last third of the mixture and milk to the mixture and blend completely.

15. Line a medium bread loaf pan (roughly 12 x 4 inch pan) with parchment paper.

16. Pour the pumpkin oatmeal batter into the loaf pan.

17. Place the pan in the oven.

18. Bake pumpkin loaf batter for one hour and fifteen minutes (1 hour, 15 minutes).

19. Check on the loaf at the one hour mark (to make sure it’s not burned).

20. Loaf will be done when a knife or toothpick comes out clean when poked through the center of the bread.

21. Allow the oatmeal pumpkin bread to cool for at least one hour before cutting and serving or chilling in the refrigerator.

22. This bread should last up to a week in the fridge, before it loses freshness.

23. You can also freeze it. Wrap it tightly in plastic wrap (make sure it is at room temperature or cold before wrapping); it should last six month in the freezer.

Comments

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    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      This does sound good and also healthful. Thanks for this recipe..going into bookmark mode and voting up.

    • Edgar Arkham profile image
      Author

      Edgar Arkham 4 years ago from Modesto, CA

      thank you for reading

    • GlstngRosePetals profile image

      GlstngRosePetals 4 years ago from Wouldn't You Like To Know

      Yet another Yummy recipe that im going to have to try love the idea of the oatmeal flour idea that should change the texture for sure! Voted up !!

    • Edgar Arkham profile image
      Author

      Edgar Arkham 4 years ago from Modesto, CA

      Thank you for reading!

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