No-Dairy Oatmeal Pumpkin Bread
1 cup quick-cooking oats
1 cup hot soy or rice milk
1 cup canned pumpkin
4 egg whites or ½ cup egg beaters
2 cups flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins (optional)
½ cup chopped pecans (optional)
Preheat oven to 350 degrees
In a large bowl, combine oats soy/rice milk and allow to stand for 5 minutes. Stir in pumpkin and eggs.
In a separate bowl, sift and whisk flour, sugar, baking powder, cinnamon, nutmeg and salt.
Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts if desired.
Place in 9x5 loaf pan sprayed with nonstick spray. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool on rack.
Makes 1 loaf; 16 slices
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