Yield: 26 Servings
|1 cup||Whole wheat flour|
|¼ cup||Firmly packed brown sugar|
|2 teaspoons||Baking powder|
|¼ teaspoon||Baking soda|
|1 cup||Quick-cooking oats; uncooked|
|5 tablespoons||Buttermilk; dried|
|¾ cup||Dark molasses|
|¼ cup||Vegetable oil|
|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