Pumpkin Oatmeal Loaf (Fat-Free)
"I had to get rid of some canned pumpkin, and I combined a few recipes to come up with this one! It's wonderful straight out of the oven.
I used Quaker Organic for the oatmeal, and half all-purpose, half whole-wheat for the flour. I also used 8th Continent soymilk."
photo by brokenburner
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 (28 g) packets instant plain oatmeal
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons cinnamon
- 1 cup canned pumpkin
- 1⁄2 cup nonfat milk
- 1⁄2 cup Splenda granular
- 1 egg white
directions
- Preheat oven to 350.
- Combine dry ingredients in a bowl and set aside.
- Lightly beat the egg white in the mixing bowl of a Kitchen Aid (or similar) mixer.
- Alternately add dry ingredients and milk.
- Pour into an 8-inch loaf pan that has been sprayed with cooking spray.
- Bake for half an hour, or until a toothpick inserted into the center of the loaf comes out clean.
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Reviews
-
Pretty good, a little bland. These would be better if a little pumpkin pie spice or nutmeg or something else was added for flavor. I just needed to use up a cup of pumpkin, and this was exactly what I needed. Thanks!
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I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. I do love to bake, though, and I'm able to do that for others right now, which is nice.
I also keep kosher; that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that.
Kitchen gadgets are a horrible weakness of mine ... it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.
