Kim'S Best Pumpkin Bread

Name: Kim'S Best Pumpkin Bread
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

15 ingredients

5 steps

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.