Ingredients
-
1
-
1
-
1
-
3
-
1
-
1
-
1
-
4
-
1/2
-
1/2
-
-
-
-
-
Directions
Whole Wheat Oatmeal Pound Cake, Not very dense and perfect for breakfast o make it lighter, use low-fat butter, splenda brown sugar blend and egg substitute Recipe courtesy of Carnation evaporated milk ***Thanks to FloridaNative’s review, I changed the cooking time as well as revised the cooking instructions *NOTE* This bread may also be baked in a square pan to prevent it from not cooking evenly, Made this in 2 loaves as I needed more portions Followed it completely Ill let you know how it tastes tonight Made for CQ 2017
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Grease and Flour a Loaf Pan. in a Large Bowl. |
|
3
Done
|
Whisk Together the Dry Ingredients (first 5). |
|
4
Done
|
Add the Milk, Margarine, and Eggs, Mixing Just Until Combined. |
|
5
Done
|
Fold in the Raisins and Pecans. Bake For 50 Minutes, Then Test With a Long Skewer Inserted in the Center, If It Comes Out Clean It Is Done. If It Isn't, Cover With Foil and Bake For 10 Minutes Longer and Check Again. |
|
6
Done
|
Let Cool a Few Minutes and Unmold. |
|
7
Done
|
Serve Warm or at Room Temperature. |
