Yield: 26 Servings
Measure | Ingredient |
---|---|
1½ cup | Flour |
1 cup | Whole wheat flour |
¼ cup | Firmly packed brown sugar |
2 teaspoons | Baking powder |
¼ teaspoon | Baking soda |
½ teaspoon | Salt |
1 cup | Quick-cooking oats; uncooked |
¾ cup | Raisins |
5 tablespoons | Buttermilk; dried |
1¼ cup | Water |
¾ cup | Dark molasses |
¼ cup | Vegetable oil |
2 \N | Egg; beaten |
\N \N | Vegetable cooking spray |
Combine first 7 ingredients in a large bowl; stir well. Add raisins; toss well. Make a well in center of mixture. Combine buttermilk and next 3 ingredients; add to dry ingredients. Stir just until moistened. Spoonbatter into two 71/2 x 3 x 2 inch loafpans coated with cooking spray.
Bake at 375 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool on wire rack.
Recipe by: Cooking Light Nov/Dec 1992 p. 111 Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Feb 02, 1998