Oatmeal Pumpkin Bread Adapted from Favorite Brand Name's Light Cooking
1 cup quick-cooking oats 1 cup hot soy/rice milk 1 cup cooked or canned pumpkin (The original recipe called for 3/4 cup pumpkin & 1/4 cup melted margarine. I just used 1/4 cup more pumpkin, but you can use canola oil instead.) 4 egg whites, beaten or egg substitute for 2 eggs 2 cups all-purpose flour 1 cup sugar 1 Tbsp baking powder 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1/2 cup diced raisins 1/2 cup chopped pecans
Preheat oven to 350ºF.
In large bowl, combine oats and soy/rice milk; allow to stand about 5 minutes. Stir in pumpkin and eggs (and canola if using).
In separate bowl, sift & whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts and mix well.
Place in 9x5 pan sprayed with nonstick spray. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool on rack.