Oatmeal Carrot Cake Bread (low fat)
From The American Institute for Cancer Research

1 cup oats
1/2 cup skim milk
2 1/2 cup flour
1 cup firmly packed brown sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 cup shredded carrots (3 medium)
1/2 cup raisins
1 (8 oz.) can crushed pineapple in juice
4 egg whites
1/4 cup vegetable oil
1 tsp. vanilla

Heat the oven to 350 degrees. Lightly spray the bottom only of a 9x5 loaf pan with non-stick cooking spray. Combine oats with milk; mix well and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots and raisins. Combine reserved oat mixture, pineapple (including juice), egg whites, vegetable oil and vanilla; mix well. Add to dry ingredients; mix just until dry ingredients are moistened. Pour into prepared pan. Bake 60-75 minutes or until wooden pick inserted into center comes out clean and crust is golden brown. Cool 10 minutes and remove from pan. Cool completely.

Each of the 12 slices contains 246 calories and 5 grams of fat.