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    You are in: Home / Recipes / Oatmeal Carrot Cake Bread Recipe
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    Oatmeal Carrot Cake Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    hellokitty's Note:

    From Quakeroatmeal.com For optional cream cheese spread see below

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    Ingredients:

    Serves: 16

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350°F Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray or grease lightly.
    2. 2
      For bread, combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), egg whites, oil and vanilla; mix well.
    3. 3
      In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots and raisins. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
    4. 4
      Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.
    5. 5
      For cream cheese spread, beat together all ingredients in small bowl until smooth. Store tightly covered in refrigerator up to 3 days.
    6. 6
      CREAM CHEESE SPREAD (optional).
    7. 7
      4 ounces reduced-fat cream cheese, softened
    8. 8
      2 teaspoons firmly packed brown sugar
    9. 9
      1/4 teaspoon vanilla.

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    Nutritional Facts for Oatmeal Carrot Cake Bread

    Serving Size: 1 (89 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 207.1
     
    Calories from Fat 36
    17%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.1 mg
    0%
    Sodium 138.8 mg
    5%
    Total Carbohydrate 39.2 g
    13%
    Dietary Fiber 1.6 g
    6%
    Sugars 19.0 g
    76%
    Protein 4.2 g
    8%

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