What’s great about this bread is it’s not too sweet. It’s the perfect bread for breakfast, plain or with a swipe of cream cheese or peanut butter on top. Skip the pumpkin spiced latte, and make this instead!
- 1 cup flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 6 tablespoons butter, room temperature
- 1/4 cup light brown sugar
- 2 large eggs, room temperature
- 15 ounce can pumpkin puree
- 3/4 cup raisins
- Preheat oven to 350º, grease a loaf pan and set aside.
- In a medium sized bowl, whisk flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together. Measure out milk in a cup and add vanilla – set aside.
- In the bowl of an electric mixer, cream butter until light and fluffy, then add brown sugar. Add eggs, one at a time, then mix in the pumpkin puree.
- Add the flour mixture and milk in alternate batches, until incorporated. Mix in the raisins. Pour into prepared loaf pan and bake for 50 to 60 minutes. Test with a toothpick. Let cool for 20 minutes, turn out of pan, and cool on a wire rack.
Sorry, I’m pumpkin’d out… sigh
And it’s not even Thanksgiving yet!