Oatmeal pumpkin bread
16 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>