Pumpkin-Oat Bread
- Total Time
- 1:00
- Prep
- 0:15
- Cook
- 0:45
- Serves
- 24
- Difficulty
- Easy
A fabulous fall snack. You get a generous piece of cake, topped with a crunchy walnut and an underlying hint of caramel flavor.
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cooking spray1 spray(s), flour-variety recommended
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regular butter½ cup(s), softened
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packed light brown sugar1 ½ cup(s)
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egg(s)3 large, beaten
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canned pumpkin2 cup(s)
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table salt¼ tsp
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pumpkin pie spice1 tsp, or more to taste
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all-purpose flour1 ½ cup(s)
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uncooked quick oats1 ½ cup(s)
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baking soda2 ½ tsp
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walnut(s)24 halves, cut into pieces
- 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.