| Combine flour, oats, baking soda, spice, baking powder and salt in a large bowl. Beat eggs, pumpkin, both sugars, water oil and evaporated milk in another large bowl on medium speed until combined. Beat flour mixture into the pumpkin mixture on low speed until blended; stir in nuts. Spoon into 2 greased 9 x 5 inch loaf pans. Bake in preheated 350 degree oven for 65 to 70 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Preheat oven to 350 degrees. Uncover, and bake for 25 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place a plate upside down on top of pan; invert onto plate. Remove pan; drizzle any remaining syrup over bread. Note: You can keep this recipe low fat (as is) or go for the gusto by pouring some heavy cream over top of individual servings and brandy-soaked raisins. |
