Pumpkin Oat Bread

Oats, walnuts, and pumpkin — an excellent source of beta-carotene — are all packed into this flavorful loaf.

[quicklook-recipe prep_time=”15 min” cook_time=”50 min” serves=”” details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon ground cloves
  • 3/4 cup oat bran

[/ingredients-left]
[ingredients-right]

  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 large egg white
  • 1/4 cup vegetable oil
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup orange juice
  • 2 teaspoons grated orange rind
  • 1/2 cup chopped walnuts (2 ounces)

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”65 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 325°F. Lightly grease a 9 x 5 x 3-inch loaf pan. In a large bowl stir together the flour, baking powder, baking soda, salt, cinnamon, mace, and cloves. Stir in the oat bran.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a medium bowl combine the pumpkin, egg, egg white, oil, sugar, orange juice, and orange rind. Add this mixture to the dry ingredients and stir until just combined. Fold in the walnuts.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Pour the batter into the loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 5 minutes, then turn it out onto a rack to cool. Makes 12 3/4-inch slice.[/step-item][/step-list-wrapper]

[nutrition-info calories=”197″ calories_fat=”” fat=”8g” sat_fat=”1g” choles=”18g” sodium=”194mg” carbs=”30g” sugars=”” protein=”4g” fiber=”2g”]

    [/nutrition-info]

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    Originally Published in Reader's Digest