Whole Wheat Oatmeal Pound Cake

Not very dense and perfect for breakfast.o make it lighter, use low-fat butter, splenda brown sugar blend and egg substitute. Recipe courtesy of Carnation evaporated milk.***Thanks to FloridaNative's review, I changed the cooking time as well as revised the cooking instructions. *NOTE* This bread may also be baked in a square pan to prevent it from not cooking evenly

• Ready In: 1 hr
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1  cup all-purpose flour
• 1  cup oats
• 1  cup whole wheat flour
• 3  teaspoons baking powder
• 1  cup light brown sugar
• 1  cup  reduced-fat evaporated milk
• 1  cup  melted margarine or 1  cup butter
• 4  eggs or 1  cup egg substitute
• 1⁄2 cup raisins
• 1⁄2 cup  chopped pecans

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour a loaf pan. In a large bowl.
3. Whisk together the dry ingredients (first 5).
4. Add the milk, margarine, and eggs, mixing just until combined.
5. Fold in the raisins and pecans. Bake for 50 minutes, then test with a long skewer inserted in the center, if it comes out clean it is done. If it isn't, cover with foil and bake for 10 minutes longer and check again.
6. Let cool a few minutes and unmold.
7. Serve warm or at room temperature.