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URL:   http://www.diabetesselfmanagement.com/recipes/breads/buttermilk_oatmeal_bread/print/

Buttermilk oatmeal bread

Preparation time: 15 minutes
Baking time: 55–65 minutes
Cooling time: 10 minutes
Standing time: 30 minutes

1 1/2 cups buttermilk
1/2 cup regular rolled oats
Vegetable cooking spray
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup canola oil
2 egg whites, beaten
1/2 cup raisins

In a large bowl, stir together buttermilk and oatmeal; allow to stand for 30 minutes. Preheat oven to 350°F. Spray a medium (8 1/2–inch) loaf pan with cooking spray. In a small bowl, stir together flours, cinnamon, ginger, baking soda, baking powder, and salt. Set aside. Add sugar, oil, egg whites, and raisins to the oatmeal mixture and stir until blended. Add the dry ingredients and mix to blend only, avoiding overbeating. Spread mixture in prepared pan and bake for 55 to 65 minutes. Cool in the pan for 10 minutes. Turn loaf out of the pan onto a wire rack to finish cooling.

Yield: 1 medium loaf (12 slices)
Serving size: 1 slice

Nutrition Facts

Per Serving:
  Calories: 175
  Carbohydrate: 29 g
  Protein: 4 g
  Fat: 5 g
  Saturated fat: <1 g
  Sodium: 137 mg
  Fiber: 2 g
 
  Exchanges per serving: 2 starch, 1 fat
  Carbohydrate choices: 2


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