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Bread

  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 Cup(s) non-fat milk
  • 1/4 Cup(s) vegetable oil
  • 1 Teaspoon(s) vanilla
  • 1 1/2 Cup(s) all-purpose flour
  • 1 Cup(s) Whole-grain wheat flour
  • 1/2 Cup(s) firmly packed brown sugar
  • 1 Tablespoon(s) Baking Powder
  • 1/2 Teaspoon(s) Baking Soda
  • 1/2 Teaspoon(s) ground cinnamon
  • 1/4 Teaspoon(s) Salt
  • 1 1/2 Cup(s) shredded carrots (about 3 medium)
  • 1/2 Cup(s) raisins
  • 1/2 Cup(s) Chopped Walnuts
  • 8 Ounce(s) can of crushed pineapple in juice – undrained
  • 2 Eggs, lightly beaten

Cooking Instructions

Heat oven to 350°F. Lightly spray bottom only of (2) 8 x 4 inch loaf pans or (1) 9 x 5-inch loaf pan with cooking spray or grease lightly. Combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), eggs, oil and vanilla; mix well. In large bowl, combine flour, whole-wheat flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots, raisins and walnuts. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into prepared pans. Bake 45 to 55 minutes (8 x 4-inch pans) or 60 to75 minutes (9 x 5-inch pan) or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.


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