| 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>
A Message from our Provider:
“A family altar can alter a family.”