Bread Recipes

Re: Oatmeal Carrot Cake Bread

gr_elo — Thu, 02 Jul 2009 20:20:43 GMT

Re: Oatmeal Carrot Cake Bread

collardgreens — Tue, 05 May 2009 17:50:02 GMT

I can not wait to try and make this....this looks really good...

Re: Oatmeal Carrot Cake Bread

gr_elo — Fri, 24 Apr 2009 23:18:47 GMT

Re: Oatmeal Carrot Cake Bread

BobbiJoAZ — Tue, 31 Mar 2009 16:40:26 GMT

Carrot cake is one my favorite quick breads. This recipe not only looks tasty, but also healthy. I have copied this into my "to try" file. Thanks for sharing.

Re: Oatmeal Carrot Cake Bread

WackyJack — Tue, 31 Mar 2009 16:30:34 GMT

Thank you for sharing red! This sounds yummy and I have all the ingredients.

Printing it up and Im off to make it!

Thanks again!

Jackie

Oatmeal Carrot Cake Bread

red_savage1 — Tue, 31 Mar 2009 13:27:51 GMT

Oatmeal Carrot Cake Bread

Ingredients

1 cup Quaker® Oats (quick or old fashioned, uncooked)

1/2 cup non-fat milk

One 8-ounce can crushed pineapple in juice, undrained

2 large eggs, lightly beaten

1/4 cup vegetable oil

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 cup whole-grain wheat flour

1/2 cup firmly packed brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1-1/2 cups shredded carrots (about 3 medium)

1/2 cup raisins

1/2 cup chopped walnuts

Preparation

Heat oven to 350°F. Lightly spray bottom only of (2) 8 x 4 inch loaf pans or (1) 9 x 5-inch loaf pan with cooking spray or grease lightly.

Combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), eggs, oil and vanilla; mix well.

In large bowl, combine flour, whole-wheat flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots, raisins and walnuts. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into prepared pans.

Bake 45 to 55 minutes (8 x 4-inch pans) or 60 to75 minutes (9 x 5-inch pan) or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.