Pumpkin Oatmeal Loaf (Fat-Free)
photo by brokenburner
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 (56 g) packet instant plain oatmeal
- 236.59 ml flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 7.39 ml cinnamon
- 236.59 ml canned pumpkin
- 118.29 ml nonfat milk
- 118.29 ml 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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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.