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 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
- Preheat oven to 350 degrees.
- Grease and flour a loaf pan. In a large bowl.
- Whisk together the dry ingredients (first 5).
- Add the milk, margarine, and eggs, mixing just until combined.
- 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.
- Let cool a few minutes and unmold.
- Serve warm or at room temperature.
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What a versatile, no-fail recipe! I had planned to sub applesauce for part of the butter, but then actually forgot the butter in the microwave, and it turned out great with just a half-cup applesauce as the fat substitute! I baked it at 325 for about an hour in a square glass baking dish (I'll put it on a baking sheet next time as the bottom browned) and there was zero sogginess in the middle. It was light and moist and really good. I omitted the raisins and pecans, which left it slightly on the bland side, but perfect for my natural strawberry shortcake base. My taste testing says it will be all I want it to be. I used about 3/4 c brown sugar, but next time I'll try 1/2 c raw sugar and 1/2 tsp salt, since I'm doing strawberries and sweet whipping cream. Great basic recipe!1Reply