- 1/2 cup old-fashioned oats
- 1/4 teaspoon sugar
- 1/8 teaspoon ground cinnamon
- 1 can (15 ounces) solid-pack pumpkin
- 4 large eggs
- 3/4 cup canola oil
- 2/3 cup water
- 2 cups sugar
- 1 cup honey
- 1-1/2 teaspoons vanilla extract
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup coarsely chopped walnuts, toasted
- Preheat oven to 350°. In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat.
- For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in walnuts.
- Transfer to two greased 9x5-in. loaf pans. Sprinkle tops with oat mixture.
- Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (16 slices each).
Reviews forNew England Pumpkin-Walnut Bread
"Very good and easy to make! I really like the fact that it made two nice large loaves and in fact, I had enough batter for a jumbo-size muffin which allowed me to taste it since the two loaves went into the freezer for future use. I added a little extra sugar to the oats when I toasted them, but other than that I followed the recipe exactly."
"This recipe is fabulous! Moist, sweet but not overly so. The toasted oatmeal on top gives a good crunch. I omitted the nuts and added dark chocolate chips instead."