Monday, March 14, 2011

Pumpkin Oat Bread

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  While I originally made this recipe over Thanksgiving with my mother and sister-in-law, it is really great for any time of year.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!

1 comment:

  1. Yumm! That looks delicious! I love pumpkin & I love oats! :) Must try.

    Your dogs are look really cute!