Here’s What to Get
- ½ c Rolled Oats
- ½ tsp Cinnamon Powder
- 1 tsp Nutmeg
- 5 c Flour
- 1 TBSP Brown Sugar
- ½ TBSP Yeast
- ½ tsp Salt
- 2 tsp Baking Powder
- 2 c Frozen Pumpkin – Defrosted OR Fresh Pumpkin
- 1 ½ c Luke Warm Water
- 2 TBSP Rolled Oats (Topping)
- ¼ c Margarine – room temperature
- ¼ c Shortening- room temperature
Grease Magic for Pans
- ½ c margarine melted
- ½ c shortening melted
- Mix together and use a brush
Let’s Make It
- In a non-stick pan on low – medium heat, add rolled oats and gently toast 5 mins until a light brown color is formed and set aside.
- Add cinnamon and nutmeg. Combine and set aside to cool
- In your mixing bowl, add all dry ingredients, margarine and shortening.
- Using the dough hook attachment, mix for 3 mins until combined using a spatula to push ingredients from the side of the bowl.
- In a blender, add pumpkin and water and blend to a puree
- Add this pumpkin mix to the dry ingredients and continue to mix until dough forms and hugs the dough hook.
- Using your hands smooth the dough by gently kneading.
- Cover dough with a cloth allow to sit for 30 mins
- Prepare baking pans by greasing with margarine and shortening mixture
- Once the dough has risen, about double in size, place on a lightly floured surface
- Separate dough into two (2) equal pieces and form into loaves – 9 inch loaf
- To make the grease magic for pans, using a small pan melt and combine margarine and shortening
- Brush with Grease Magic and roll top in oats on top; place in pans
- Cover the dough and let rise for another 30 mins
- Preheat oven to 325 degrees
- Place bread in the oven to bake for 30 – 40 mins or until the top has a light brown color
- Remove from oven and place on a cooling rack
- Cut immediately and serve with butter.