Ingredients
-
3 1/4 cups all-purpose flour
-
3/4 cup quick oats or 3/4 cup old fashioned oats
-
2 teaspoons baking soda
-
1 1/2 teaspoons pumpkin pie spice (I usually use more)
-
1/2 teaspoon baking powder
-
1/2 teaspoon salt
-
3 eggs
-
1 (15 ounce) can solid pack pumpkin
-
1 1/2 cups granulated sugar
-
1 1/2 cups packed brown sugar
-
1 cup milk
-
1/2 cup vegetable oil
-
1 cup chopped walnuts or 1 cup pecans
Instructions
- Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.
- Beat eggs, pumpkin, sugars, milk, and oil in large mixer bowl on medium speed until combined.
- Beat flour mixture into pumpkin mixture on low speed just until blended; stir in nuts.
- Spoon into 2 greased 9 x 5 x 3-inch loaf pans.
- Bake in preheated 350F oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans for 10 minutes; remove to wire racks to cool completely.
- NOTE: For mini loaves, prepare as directed and pour batter into 6 greased 5 5/8 x 3 1/4 mini loaf pans.
- Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.