| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | All, About, Breads-, Qu | 16 | Servings |
INGREDIENTS
| 1 | c | Quick-cooking oats |
| 1 | c | Low fat milk; hot |
| 3/4 | c | Cooked or canned pumpkin |
| 2 | Eggs; beaten | |
| 1/4 | c | Margarine; melted |
| 2 | c | Flour |
| 1 | c | Sugar |
| 1 | tb | Baking powder |
| 1/4 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1 | c | Raisins |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
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@coconet.com>
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