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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.