Friday, October 21, 2011

Oatmeal Carrot Cake Bread

I tried this recipe at work today (for my **100 blog challenge) with some left over shredded carrots. I haven't cut into a loaf yet, but, the aroma is delightful. I found some pumpkin spice cream cheese at the store to try--I'm sure it'll be a tasty combination!
Oatmeal Carrot Cake Bread
     (Recipe from Bob's Red Mill Natural Foods)

1 cup Oats, Rolled, Quick Cooking
1/2 cup Milk
2 1/2 cups Unbleached White Flour
1 cup Brown Sugar, packed
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/4 teaspoon Sea Salt
1 1/2 cups Shredded Carrots
1/2 cup Raisins
1 8oz. can Crushed Pineapple in Juice
4 Egg Whites or 2 Whole Eggs
1/4 cup Vegetable Oil
1 teaspoon Vanilla

Preheat oven to 350. Lightly spray bottom only of 9x5 loaf pan or grease lightly.

Combine oatmeal and milk and set aside

In a large bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon and salt. Mix well. Stir in carrots.

Combine the oat mixture with pineapple and it's juice, eggs, oil and vanilla. Mix well. Add to dry ingredients, mix just until dry ingredients are moistened. Pour into prepared pan.

Bake 60-70 minutes or until tester inserted in center comes out clean and crust is a golden brown. Cool 10 minutes, turn out onto wire rack and cool completely.

Serve with cream cheese spread:

Beat together until smooth:
4 oz. reduced calorie Cream Cheese
2 teaspoons Brown Sugar, packed
1/2 teaspoon Vanilla