Oatmeal Carrot Cake Bread
1 cup quick or old-fashioned oatmeal, uncooked
1/2 cup low-fat milk
1 can crushed pineapple in juice (8 ounce) undrained
2 eggs, lightly beaten (or 4 egg whites)
1/4 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups carrots, grated, about 3 medium
1/2 cup raisins, preferably golden
Spray bottom of 9-by-5-inch loaf pan with cooking spray. Heat oven to 350 degrees.
Combine oats and milk in bowl and let stand 10 minutes to soften.
Add pineapple with juice, eggs, oil and vanilla. Mix well.
In large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger and salt.
Add carrots and raisins to bowl.
Then add oat mixture to dry ingredients all at once.
Stir and fold gently with rubber spatula just until dry ingredients are moistened. Do not overmix. Scrape batter into pan.
Bake 60-70 minutes or until tests done.
Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.
When completely cool, wrap bread in plastic and refrigerate overnight.
Pairs Well With
These can be sliced into thick slices; place each slice in a zipper sandwich bag and freeze. Use for lunchboxes or toast and serve with cream cheese.