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Whole Wheat Oatmeal Pound Cake

Whole Wheat Oatmeal Pound Cake created by mirza_arch

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:
1hr
Serves:
Yields:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Mami J
Contributor
@Mami J
Contributor
"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"
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  1. bigbadbrenda
    Made this in 2 loaves as I needed more portions Followed it completely. Ill let you know how it tastes tonight Made for CQ 2017
    Reply
  2. mirza_arch
    Whole Wheat Oatmeal Pound Cake Created by mirza_arch
    Reply
  3. mirza_arch
    Very easy to bake and extremely delicious. I followed the instruction word by word except I didn't have the evaporated milk so I added trim milk instead. It turned out great.
    Reply
  4. mirza_arch
    Very easy to bake and extremely delicious. I followed the instruction word by word except I didn't have the evaporated milk so I added trim milk instead. It turned out great.
    Reply
  5. Savethequails
    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!
    Reply
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