Pumpkin Bread

This is a low fat recipe to help keep those calories down during the holidays. We all know we need to watch our calories. LOL Only 3 WW points per slice.

• Ready In: 1 hr 5 mins
• Yields: 2 loaves

Ingredients

• 1⁄3 cup nonfat milk
• 2 1⁄2 tablespoons  vegetable oil
• 2  large eggs
• 2  large  egg whites
• 1 (15 ounce) can pumpkin
• 2  cups all-purpose flour
• 1  cup quick-cooking oats
• 1  cup sugar
• 2  teaspoons baking powder
• 2  teaspoons ground cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup raisins
• 1⁄4 cup  chopped pecans
•  cooking spray

Directions

1. Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture.
4. Add pumpkin mixture to flour mixture, stirring just until moist.
5. Fold in raisins and pecans.
6. Spoon batter into 2 (8x4”) loaf pans coated with cooking spray.
7. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.
8. Cool 10 minutes in pans on a wire rack; remove from pans.
9. Cool completely on rack.