Pumpkin-oat bread
8
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 24 • Difficulty: Easy
This bread is a fabulous fall snack. You get a generous piece of cake that's topped with crunchy walnuts and features an underlying hint of sweet caramel flavor. You can also spice up the batter with a dash of cinnamon, nutmeg, cloves, pepper, ginger, or allspice; feel free to use whatever spices you have on hand. It couldn't be easier to make—all you have to do is cream the butter, light brown sugar, eggs, and canned pumpkin together, then stir in the dry ingredients, and your batter is ready to be baked. You'll find yourself reaching for a piece for both dessert and breakfast.
Ingredients
Cooking spray
1 spray(s)
Unsalted butter
0.5 cup(s)
Packed light brown sugar
1.5 cup(s)
Egg
3 large egg(s)
Canned pumpkin puree
2 cup(s)
Table salt
0.25 tsp
Pumpkin pie spice
1 tsp
All-purpose flour
1.5 cup(s)
Uncooked quick oats
1.5 cup(s)
Baking soda
2.5 tsp
Walnut(s)
24 half/halves, cut into pieces
Instructions
1
Preheat oven to 350ºF. Coat a 10- X 15-inch baking dish with cooking spray.
2
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.
3
Cool in pan and cut into 24 pieces. Yields 1 piece per serving.
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