Oatmeal Pumpkin Bread

         Yield: 16 Servings
Categories: Informational, Qu

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 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