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.

• Ready In: 40 mins
• 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

1. Preheat oven to 350.
2. Combine dry ingredients in a bowl and set aside.
3. Lightly beat the egg white in the mixing bowl of a Kitchen Aid (or similar) mixer.
4. Alternately add dry ingredients and milk.
5. Pour into an 8-inch loaf pan that has been sprayed with cooking spray.
6. Bake for half an hour, or until a toothpick inserted into the center of the loaf comes out clean.