Pumpkin recipes make me think of Thanksgiving and also cold winter nights; so with winter almost behind us I wanted to make one last use of my giant can of pumpkin puree! While I originally made this recipe over Thanksgiving with my mother and sister-in-law, it is really great for any time of year.
The bread had the consistency of corn bread, but much more moist. The pumpkin flavor was not overbearing and the oats added a bit of chewiness. This recipe would go great on any table whether it's for a brunch or dinner.
Pumpkin Oat Bread
taken from Weight Watchers
4 PointsPlus per serving
1 spray(s) cooking spray, flour-variety recommended
1/2 cup(s) regular butter, softened
1 1/2 cup(s) packed light brown sugar
3 large egg(s), beaten
2 cup(s) canned pumpkin
1/4 tsp table salt
1 tsp pumpkin pie spice, or more to taste
1 1/2 cup(s) all-purpose flour
1 1/2 cup(s) uncooked quick oats
2 1/2 tsp baking soda
24 half walnut halves
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. (4 PointsPlus per serving)
This recipe is dog approved!
While Henley gently takes a nibble of the bread...
Her sister, Dylan, takes the opposite approach.
All smiles in the end!