Oatmeal Carrot Cake Bread
Source of Recipe
Taste of Home
List of Ingredients
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup fat-free milk
2-1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1-1/2 cups shredded carrots (about 3 medium)
1/2 cup chopped, toasted walnuts
One 8-ounce can crushed pineapple in juice, undrained
2 eggs, lightly beaten
1/4 cup vegetable oil
1 teaspoon vanilla Recipe
Heat oven to 350 degrees F. Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray or grease lightly.
Combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), eggs, oil and vanilla; mix well.
In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots and walnuts. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.
1 LOAF (16 SERVINGS)
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