Pumpkin Oat Bread Ww Recipes

PUMPKIN OAT BREAD

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.

PUMPKIN-OAT BREAD

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.

PUMPKIN OAT BREAD

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.

PUMPKIN-OAT BREAD - WW

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.

GLUTEN-FREE PUMPKIN OAT BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray or prep 6 small loaf pans.
• In small bowl, combine oats and liquid (I prefer apple cider), set aside.
• In large mixing bowl, mix first 5 ingredients together: eggs, brown sugar, pumpkin, applesauce, oil. I mix for 2 minutes.
• In another bowl, mix dry ingredients: baking mix, baking soda, xanthan gum, baking powder, salt, spices.
• Slowly add dry ingredients to wet ingredients, mix until well combined.
• Divide batter equally into 6 prepped loaf pans.
• Bake 30-40 minutes.

PUMPKIN OAT BRAN BREAD OR MUFFINS

Steps:

• Mix Flour, oat bran, sugar, cinnamon, cloves, and baking soda in a bowl.
• Make a well in the center of the mix.
• Add to the dry mix: Egg whites, pumpkin, and applesauce; stir until moistened.
• Stir in chopped nuts and raisins.
• Spray muffin tray with cooking spray and pour in batter.
• Cook muffins 30-35 minutes or until toothpick inserted in center comes out clean.
• This recipe can be converted to a loaf if you want, use a loaf pan and bake for 45 minutes.