AUTUMN BRINGS FORTH beautiful foliage
and cooler temperatures for riding. This is
the perfect time of year to show your trainer
just how much you appreciate her. A slice
of this pumpkin oat bread is also a delicious
snack between lessons and barn chores. You
may want to bring more than one loaf to the
barn—it’s guaranteed to go quickly.
n 1/2 cup all-purpose
n 1/2 cup whole
n 3/4 cup white sugar
n 1/2 teaspoon (t) salt
n 1 t pumpkin pie
n 3/4 t baking
n 1/2 t baking soda
n 1 t ground
n 15-ounce can of
n 1/2 cup buttermilk
n 2 eggs, beaten
n 1/4 cup oil
n 3/4 cup quick-
cooking rolled oats
1. Preheat oven to 350 degrees.
2. Whisk all-purpose flour, whole wheat flour, sugar,
salt, pumpkin pie spice, baking powder, baking
soda and cinnamon together in a large mixing
3. Stir in pumpkin puree, buttermilk, and eggs until
4. Fold oats into the mixture.
5. Pour into an 8 ½" x 4 ½" bread pan, lightly
greased. Sprinkle the top with oats and press them
lightly into the top of the batter.
6. Bake for 40-45 minutes (or until a toothpick
inserted into the center comes out clean).
For an even tastier treat, melt a little butter on a
bread slice. Yum! HI
JENNIFER LANDERS blogs about equestrian lifestyle and
trends at www.velvetrider.com. She owns two horses, including
an o;-track Thoroughbred, and spends time volunteering at
an OT TB rescue.
RIDER RECIPE » BY JENNIFER LANDERS
This pumpkin bread
makes a seasonal snack to savor.
Pumpkin Oat Bread