Oatmeal carrot cake bread

Oatmeal carrot cake bread

1-hour 30-Minuterecipe Serves 10
This Quaker oats version of carrot cake stays true to tradition but still brings home the sense that tasty and wholesome will always be welcome.
1-hour 30-Minuterecipe Serves 10

Ingredients

1 cup
Large Flake Quaker Oats
1/2 cup
Fat-free milk
1 can
Crushed pineapple in juice
2 lrg
Egg
1/4 cup
Vegetable Oil
1 tsp
Vanilla
1 1/2 cups
All Purpose Flour
1 cup
Whole grain wheat flour
1/2 cup
Brown Sugar
1 tbsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
Ground Cinnamon
1/4 tsp
Salt
1 1/2 cups
Carrot
1/2 cup
Raisins
1/2 cup
Chopped Walnuts

Directions

Prep: 15-minute | Cook: 1-hour 15-Minute
  • 1

    Heat oven to 350°F. Lightly spray bottom only of two 8 x 4 inch loaf pans or one 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 over mix.) Pour batter into prepared pans. Bake 45 to 55 minutes (8 x 4 inch pans) or 60 to 75 minutes (9 x 5 inch pan) or until wooden pick inserted in centre comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.

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Last updated: August 28th, 2020

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