Pumpkin Oatmeal Loaf Recipes

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

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 OATMEAL

Steps:

• Melt butter in a medium saucepan over medium heat. Add oats, ginger, cloves, nutmeg and 1/2 teaspoon cinnamon; cook, stirring often, until toasted and fragrant, about 2 minutes.
• Add milk, pumpkin, salt and 3 tablespoons maple syrup, stirring to combine. Bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer; cook, stirring occasionally, until the oats are tender, about 30 minutes.
• Divide among 4 bowls. Drizzle each evenly with the remaining 2 tablespoons maple syrup. Sprinkle with pecans and the remaining 1/4 teaspoon cinnamon.

PUMPKIN PIE OATMEAL

Steps:

• In a small saucepan, combine the water, milk, oats, pumpkin and pie spice. Bring to a boil; cook and stir for 5 minutes., Remove from the heat; stir in sugar and vanilla. If desired, sprinkle with cranberries and pumpkin seeds; drizzle with additional milk.

PUMPKIN OATMEAL

Steps:

• Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

OATMEAL LOAF

Steps:

• In a large bowl, combine boiling water and oats; let stand until warm (110°-115°). In a small bowl, dissolve yeast in warm water; add to oat mixture. Add honey, butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Shape into a loaf; place in a greased 8x4-in. loaf pan. Brush with melted butter. Sprinkle with oats. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake 50-55 minutes or until golden brown. Remove from pan to a wire rack to cool.