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Pumpkin Oatmeal Loaf (Fat-Free)

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“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:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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