 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1/3 cup fat-free milk |
2 1/2 tablespoons vegetable oil |
2 large eggs |
2 large egg whites |
1 (15-ounce) can pumpkin |
2 cups all-purpose flour |
1 cup quick-cooking oats |
1 cup sugar |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup raisins |
1/4 cup chopped pecans |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.
4. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.
5. Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze up to 4 months. To thaw, let stand at room temperature.
|
|