A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pumpkin Oatmeal Bread
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup all-purpose flour
1/2 cup wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/2 cup oil
3/4 cup brown sugar
2 eggs
1 cup pumpkin puree
3/4 cup old-fashioned oats
1/2 cup pecans or walnuts, chopped
1/2 cup raisins
directions
Preheat oven to 325 degrees F. Grease a 9-by-5-inch loaf pan. (Pam works well for this.)
In a medium bowl or on waxed paper, sift together flours, baking powder, baking soda, salt and spices. Set aside.
In a large mixing bowl, beat together the oil and brown sugar until combined. Add eggs, one at a time, blending well after each addition. Add pumpkin puree and mix until combined.
Mix in the flour mixture until just combined. Add oats, nuts and raisins and mix until just combined.
Pour batter into the loaf pan and bake for 50 to 60 minutes, or until a toothpick comes out clean.
Remove from oven and allow to cool in the pan for 5 minutes. Then remove the bread from the pan and place on a rack until cool.
added by
Friday13
nutrition data
Nutritional data has not been calculated yet.
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