Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Quick-cooking oats |
| 1 cup | Low fat milk; hot |
| ¾ cup | Cooked or canned pumpkin |
| 2 | Eggs; beaten |
| ¼ cup | Margarine; melted |
| 2 cups | Flour |
| 1 cup | Sugar |
| 1 tablespoon | Baking powder |
| ¼ teaspoon | Salt |
| 1 teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground nutmeg |
| 1 cup | Raisins |
| ½ cup | Chopped pecans |
OVEN: 350
In a large bowl, combine oats and milk; allow to stand about 5 minutes.
Stir in pumpkin, eggs and margarine.
In a separate bowl, mix together flour, sugar, baking powder, salt and spices. Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts and mix well.
Place in a 9 x 5- inch loaf pan. Bake 55 to 60 minutes or til done. Cool on wire rack.
Recipe By : Low Fat, No Fat Cooking Fall 1996 p. 26 Posted to JEWISH-FOOD digest V96 #038 Date: Wed, 25 Sep 1996 17:16:07 -0400 From: Linda Shapiro- Naples Florida <lss@...>