I can’t think about Thanksgiving right now. I just can’t. My brain needs a break.
Instead, I’ll think about the morning after Thanksgiving. You know, the morning when we’ll still have guests but I will likely have zero desire to cook. And as great as Thanksgiving leftovers are, I’m not serving them for breakfast.
Unless we mix some into an egg scramble. Um….that would be amazing.
But it probably won’t happen. Especially considering Max goes to the vet that morning to get his stitches out (hooray!). Not to mention the fact that I will have spent most of Wednesday and Thursday cooking. There’s that too.
So instead, I’m making a loaf of this pumpkin oatmeal bread on Wednesday afternoon to serve at breakfast on Friday. And I know the best way to store it for maximum freshness.
Adapted from these muffins and inspired by this bread, this loaf will store well for 2-3 days. The dense, chewy and sweet bread will make for a great quick breakfast or snack.
Ingredients
1 1/2 cups whole wheat pastry flour
3/4 cup rolled oats
1/2 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 cup unsalted butter, melted
1 cup unsweetened pumpkin puree
1 whole egg
1/4 cup low-fat milk
1 teaspoon vanilla extractInstructions
Preheat the oven to 375F and grease a loaf pan.
In a large mixing bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt and spices.
Beat the butter, pumpkin, egg, milk and vanilla together with a fork until well-blended.
Create a well in the middle of the dry ingredients and add the wet ingredients. Stir until there are no dry lumps left and the batter is smooth.
Bake at 375F for 35-38 minutes, or until the edges begin to pull away from the pan and the top is firm. Allow to cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Make Ahead and Storage
The best way to store quick breads is the same as the best way to store muffins.
http://www.savvyeat.com/pumpkin-oatmeal-quick-bread/Copyrighted by Julie Grice and Savvy Eats
Adapted from these muffins and inspired by this bread, this loaf will store well for 2-3 days. The dense, chewy and sweet bread will make for a great quick breakfast or snack.
Ingredients
Instructions
Preheat the oven to 375F and grease a loaf pan.
In a large mixing bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt and spices.
Beat the butter, pumpkin, egg, milk and vanilla together with a fork until well-blended.
Create a well in the middle of the dry ingredients and add the wet ingredients. Stir until there are no dry lumps left and the batter is smooth.
Bake at 375F for 35-38 minutes, or until the edges begin to pull away from the pan and the top is firm. Allow to cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Make Ahead and Storage
The best way to store quick breads is the same as the best way to store muffins.
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