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Low Fat Oat Raisin Bread

PrintPrint Recipe
  • Yield: 2 loaves (24 servings)
  • Prep Time: 0:15
  • Bake Time: 45 to 50 minutes

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup quick OR old fashioned oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1-1/2 cups buttermilk
  • 1/2 cup Karo® Dark OR Light Corn Syrup
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup corn oil
  • 1 cup raisins

Directions

  1. Preheat oven to 350°F.
  2. Combine all-purpose flour, whole wheat flour, oats, baking powder, baking soda, salt and cinnamon, if desired, in a large bowl; set aside.
  3. Beat eggs, buttermilk, corn syrup, sugar, brown sugar and oil in a small bowl until blended. Stir into flour mixture just until moistened. Stir in raisins. Pour batter into two greased 8-1/2 x 4-1/2-inch loaf pans.
  4. Bake 45 to 50 minutes or until toothpick inserted in center comes out almost clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.
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print image

Low Fat Oat Raisin Bread

  • Yield: 2 loaves (24 servings)
  • Prep Time:  15 minutes
  • Bake Time: 45 to 50 minutes

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup quick OR old fashioned oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1-1/2 cups buttermilk
  • 1/2 cup Karo® Dark OR Light Corn Syrup
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup corn oil
  • 1 cup raisins

Directions

  • Preheat oven to 350°F.
  • Combine all-purpose flour, whole wheat flour, oats, baking powder, baking soda, salt and cinnamon, if desired, in a large bowl; set aside.
  • Beat eggs, buttermilk, corn syrup, sugar, brown sugar and oil in a small bowl until blended. Stir into flour mixture just until moistened. Stir in raisins. Pour batter into two greased 8-1/2 x 4-1/2-inch loaf pans.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out almost clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.