OATMEAL CARROT CAKE BREAD

 

  • Cooking Time:
  • Servings: 16
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

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.

Categories: Low Calorie  Low Fat  Weight Watchers 
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