How To make Oatmeal Pumpkin Bread
1 cup quick-cooking oats
1 cup low fat milk
hot
3/4 cup cooked or canned pumpkin
2 eggs :
beaten
1/4 cup margarine -- melted
2 cups flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup raisins
1/2 cup chopped pecans
OVEN: 350
In a large bowl, combine oats and milk; allow to stand about 5 minutes. Stir in pumpkin, eggs and margarine.
In a separate bowl, mix together flour, sugar, baking powder, salt and spices. Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts and mix well.
Place in a 9 x 5- inch loaf pan. Bake 55 to 60 minutes or til done. Cool on wire rack.
How To make Oatmeal Pumpkin Bread's Videos
Healthy Pumpkin Bread | Perfect fall breakfast or dessert
The most incredible healthy pumpkin bread. Spongy, moist, and mapley sweet with a bit of crunch from the pecans. A must recipe for Fall!
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Healthy Pumpkin Muffins | Gluten Free Oat Flour | Fall Baking Recipe
Angela shares a wonderful Fall / Autumn recipe for some gluten-free healthy oatmeal pumpkin spice muffins. Gluten-free so long as you choose ingredients that are labeled as such.
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Oat Flour:
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Healthy Pumpkin Bread!
This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It’s so moist and fluffy, no one will ever guess! FULL RECIPE:
PUMPKIN OATMEAL MUFFINS | healthy grab-n-go breakfast
These easy and healthy pumpkin oatmeal muffins are super simple to make and taste delicious. They are the perfect grab-n-go breakfast or afternoon snack.
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BAKED PUMPKIN SPICE OATMEAL MUFFIN CUP RECIPE
3 cups rolled oats
1 teaspoon baking powder
1.5 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1/2 cup pumpkin puree
1/4 cup maple syrup
2 pastured eggs
1.25 cups milk (I used almond but you can use any you milk you prefer)
1/4 raisins
1/4 pecans
Pre-heat oven to 350 F and grease a 12-cup muffin tray (I used cooking spray to keep it easy but you can use butter or coconut oil as well).
In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients in to the dry and stir until well combined.
Gently mix in the pecan and the raisins and allow to sit for 5 minutes to allow the dry oats to absorb some of the liquid.
Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top.
Cool and enjoy!
Nutrients per muffin cup:
Calories: 154; Total Fat: 4g; Saturated Fat: 0.6g; Cholesterol: 93mg; Sodium 109mg, Carbohydrate: 24.6g; Dietary Fiber: 3.1g; Sugars: 7.3g; Protein: 4.9g
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3 Ingredients Healthy Oat Bread without Flour, Sugar, Oil and Eggs
3 Ingredients Healthy Oat Bread without Flour, Sugar, Oil and Eggs
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PUMPKIN OATMEAL BREAD RECIPE | HOW TO MAKE SUPER MOIST PUMPKIN OATS BREAD | STEP BY STEP
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Recipe
1 cup oats
3/4-1 cup pumpkin purée
1 cup flour
2 tsp baking powder
1/3 cup oil
2 eggs
1/2 cup sugar(add 1 cup if you like it sweet)
1/2 - I cup coconut milk
1 tsp almond
2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
I bake it @365°F for 1 hours.. My oven temp is lower than normal.. But regular oven temperature bake @350°F