QUICK OATMEAL RAISIN BREAD

1 1/4 cups quick-cooking oats
1/2 cup whole wheat flour
3/4 cup unbleached flour
1/4 cup wheat bran
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup raisins
2 large eggs
1/2 cup firmly packed light brown sugar
1/4 cup Canola oil
1 1/4 cups buttermilk

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.

In a large bowl, thoroughly combine oats, both flours, bran, cinnamon, baking powder, and salt. Add the raisins and toss to coat well.

Beat the eggs in a medium bowl with a fork or whisk. Beat in the sugar and oil until well mixed. Beat in the buttermilk until blended. Pour this mixture into the flour mixture and stir just until the batter is evenly moistened. Scrape the batter into the prepared pan.

Bake 50 minutes, or until a knife inserted in the center of the bread comes out clean. Remove the loaf from the pan and cool on a wire rack. Cool to room temperature, at least 2 hours, before slicing.

Servings: 12
Source: Vegetarian Classics by Jeanne Lemlin