Oatmeal Raisin Bread

1-1/2 c. rolled oats
1 c. unbleached flour
2 t. baking powder
1/2 t. baking soda
1 t. cinnamon
3/4 t. salt
1 c. raisins
1/4 c. vegetable oil
1/3 c. honey
1-1/4 c. buttermilk or plain low-fat yogurt
2 large eggs, beaten

Preheat the oven to 375 degrees. Butter and flour a 9 x 5" loaf pan.

Grind the oats in a blender or food processor until almost powdery. Pour into a large bowl and thoroughly mix in the flour, baking powder, baking soda, cinnamon, and salt. Stir in the raisins.

Combine the oil and honey in a small saucepan and heat until just blended. Stir in the buttermilk or yogurt and the beaten eggs, then pour into the flour mixture and stir until just blended. Do not overmix. Scrape into the prepared pan.

Bake 45-50 minutes or until a knife inserted in the center comes out clean. (If the bread begins to brown before its done, cover with a sheet of foil and cook until done.) Cool on a wire rack 10 minutes, then remove from pan and cool completely (1-1/2 hours or more) before slicing.  

Makes 1 loaf.

Adapted from Quick Vegetarian Pleasures, p. 51.