Prep Time::15 mins
Cook Time::40 mins
Additional Time::15 mins
Total Time:: 1 hr 10 mins
Servings::22
Yield::2 8×4-inch loaves
Ingredients
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⅔ cup vegetable oil
4 eggs
1 (15 ounce) can 100% pure pumpkin
⅔ cup white sugar
⅔ cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
3 cups all-purpose flour
1 ¾ cups old-fashioned rolled oats, divided
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8×4-inch loaf pans.
Stir together oil, eggs, and pumpkin in a large bowl. Stir in white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg until well combined. Beat in flour and 1 1/2 cups of oats.
Pour batter into the prepared loaf pans; sprinkle tops with remaining 1/4 cup of oats. Press oats lightly into top of the batter.
Bake in the preheated oven until a knife inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.
Cook’s Note
I use a flour blend of equal parts whole wheat flour, wheat germ, and ground oats to add flavor and density to almost all my recipes. It works great in this bread also.