Kim's Best Pumpkin Bread

Ingredients

• 1/3 cup fat-free milk
• 2 1/2 tablespoons vegetable oil
• 2 large eggs
• 2 large egg whites
• 1 (15-ounce) can pumpkin
• 2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup raisins
• 1/4 cup chopped pecans
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.
4. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.
5. Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze up to 4 months. To thaw, let stand at room temperature.