I have recently gotten into baking a loaf of a quick, sweet bread to slice for breakfasts. I know it isn’t as healthy as oatmeal but I’m fending for myself now, so I like that it so easy. I think this is a little salty and I’ll reduce it by a 1/4 tsp but M loves it the way it is. I will definitely be making this again!
1 cup all purpose flour
1 cup rolled oats
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/3 cup milk
1/2 tsp vanilla
1/4 cup brown sugar
6 Tbl unsalted butter, room temperature
15 oz can of pumpkin puree
2 eggs, room temperature
3/4 cup dried cranberries or cherries
Preheat oven to 375 and spray a loaf pan with non stick spray.
Whisk together the dry ingredients.
In the bowl of a stand mixer, cream the butter. Once it is creamed, add in the brown sugar and continue mixing until lightened in color, 2-4 minutes. Slowly beat in eggs, and then the pumpkin, until just combined. Add in half the dry ingredients, mix until just combined, then add in milk and vanilla. Mix again. Add in the last of the dry ingredients, mix until just combined. Stir in dried fruit.
Pour into loaf pan and bake for 45-50 minutes, until a cake tester comes out clean. Let cool before slicing.