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CARROT CAKE BREAD

INGREDIENTS

250g Quaker Oats
250ml Milk of your choice
125ml Vegetable oil
250g Plain flour
150g Wheat flour
100g Brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
1/2 tsp Salt
300g Shredded carrots
100g Raisins
100g Chopped walnuts
2 Eggs, lightly beaten

    RECIPE

    1. Heat oven to 180°C. Lightly grease bottom only of a 23x13cm loaf pan.
    2. Combine oats and milk in medium bowl; mix well. Let stand for 10 minutes. Add eggs and oil; 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 for 60 to 75 minutes or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely. Store tightly wrapped in the fridge.
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