A deliciously wholesome, cake-like quick bread with shreds of carrot, crushed pineapple, walnuts, raisins, oats and whole wheat flour.

Oatmeal Carrot Cake Bread

1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup whole, 2% or non-fat milk
1 (8-ounce) can crushed pineapple in juice, undrained
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour

1 cup whole wheat flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups shredded carrots (about 3 medium)
1/2 cup raisins
1/2 cup chopped walnuts

1. Heat oven to 350°F (175°C). 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.
2. Combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), eggs, oil and vanilla; mix well.
3. 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.
4. 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.

Makes 2 (8 x 4-inch) loaves or 1 (9 x 5-inch) loaf or 16 servings.

Recipe and photograph provided courtesy of The Quaker Oats Company.