2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup raisins
1⁄2 cup chopped walnuts
Heat oven to 400°.
Combine flour, baking soda, baking powder and salt in a medium bowl; set aside.
Beat butter in the bowl of an electric mixer until softened; beat in sugars until well blended; beat in the eggs, one at a time, blending well after each addition; beat in vanilla, fold in the flour mixture with a spatula.
blend 5 seconds with the mixer on low; the batter will be thick; stir in the oats, raisins and nuts.
Drop by rounded tablespoonful onto ungreased cookie sheets 2 inches apart.
Bake until lightly browned and edges are set, 12-15 minutes.
Cool cookie sheets on a wire cake rack 1-2 minutes; gently remove the cookies from the sheets to the rack; cool completely.
1 3/4 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon pumpkin spice
3/4 cup sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
1/4 cup milk or half & half
For the streusel
1 cup old-fashioned rolled oats, dry
1/2 cup Diamond of California® chopped pecans
2 tablespoons flour
3 tablespoons brown sugar
3 tablespoons butter or margarine, softened
1 teaspoon cinnamon
Preheat oven to 350 and grease a 9×5 inch bread pan.
In a medium bowl whisk together flour, baking soda, cinnamon, pumpkin spice, and salt.
In a large bowl mix together eggs, sugar, brown sugar, pumpkin puree, vegetable oil, and milk until smooth.
Add dry ingredients to wet ingredients and stir until combined. Pour into prepared bread pan (fill ¾ full).
In another bowl combine streusel ingredients and use a pastry cutter (or fork, or your fingers) to mash ingredients together until crumbly.
Sprinkle mixture over batter in bread pan.
Bake for 60-65 minutes until an inserted toothpick comes out mostly clean. Allow to cool completely before removing from pan and slicing.
2 cups all purpose flour
1 1/2 cups quick cooking oatmeal
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
1 cup sugar
1/4 cup brown sugar
2 large eggs
1 cup milk
2 tsp vanilla extract
1/3 cup butter, melted and cooled
topping: 2 tbsp sugar + 1/2 tsp cinnamon
Preheat oven to 375F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, oatmeal, baking powder, salt, cinnamon and sugar.
In a medium bowl, whisk together brown sugar, eggs, milk and vanilla extract. Add to dry ingredients and stir until well-combined. Pour in melted butter and mix until butter is completely incorporated and batter is uniform.
Pour into prepared loaf pan.
In a small bowl, whisk together topping ingredients. Sprinkle the cinnamon-sugar topping over the batter and swirl slightly into the batter (just along the top) with a knife.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean and the top springs back when lightly pressed.
Allow loaf to cool in the pan for at least 15 minutes, then turn it out onto a wire rack to cool completely.