Pumpkin Oat Bread - cooking recipe

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

Preparation

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.