Oatmeal pumpkin bread

Yield: 16 Servings

Measure Ingredient
1 cup Quick-cooking oats
1 cup Low fat milk; hot
¾ cup Cooked or canned pumpkin
2 \N 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@...>

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