Best Whole Wheat Oatmeal Pound Cake Recipes
WHOLE WHEAT OATMEAL POUND CAKE
Not very dense and perfect for breakfast.o make it lighter, use low-fat butter, splenda brown sugar blend and egg substitute. Recipe courtesy of Carnation evaporated milk.***Thanks to FloridaNative's review, I changed the cooking time as well as revised the cooking instructions. *NOTE* This bread may also be baked in a square pan to prevent it from not cooking evenly
Provided by Mami J
Categories Breads
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a loaf pan. In a large bowl.
- Whisk together the dry ingredients (first 5).
- Add the milk, margarine, and eggs, mixing just until combined.
- Fold in the raisins and pecans. Bake for 50 minutes, then test with a long skewer inserted in the center, if it comes out clean it is done. If it isn't, cover with foil and bake for 10 minutes longer and check again.
- Let cool a few minutes and unmold.
- Serve warm or at room temperature.
Nutrition Facts : Calories 401.2, Fat 21.3, SaturatedFat 3.6, Cholesterol 70.5, Sodium 300.2, Carbohydrate 47.6, Fiber 3.5, Sugar 21.6, Protein 7.5
WHOLE WHEAT OAT POUND CAKE
A twist on the pound cake recipe, this one will help you to loose pounds instead of gain. If you are on a diet and love sweet cakes this one is for you. Yummmy
Provided by TERRY B.
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Spray 10 inch pan with oil.
- In bowl, combine all dry ingredients.
- In another bowl combine all wet ingredients and mix well.
- Pour into bowl with dry ingredients and mix thoroughly.
- Spoon into 10 inch pan.
- Bake 45 minutes.
- Let cool and serve.
- Enjoy.
Nutrition Facts : Calories 219, Fat 7.6, SaturatedFat 1.4, Cholesterol 70.5, Sodium 191.9, Carbohydrate 34.6, Fiber 4, Sugar 14.4, Protein 6.3
WHOLE WHEAT POUND CAKE
Healthier version but not lacking in taste. Trying to get the nutritional content on this as it came out exactly as I was hoping. Dense, soft texture and taste seems to be just right; not overly sweet but very flavorful. I buy the small loaf tins and make two at a time; one for my daughter with carob chips and one for me either plain or with fresh mango chunks. I will also try making this into muffins and freezing; will update if it works out. Very versatile recipe; hope it works for you.
Provided by jennifer in new jer
Categories Dessert
Time 16m
Yield 2 mini loaves, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix sugar, honey, butter, eggs, yogurt and vanilla in bowl.
- Stir to mix ingredients well.
- Add flour and baking powder alternately with milk.
- If adding fresh fruit or carob chips or chocolate chips, or whatever, add now.
- Mix well.
- Spoon batter into greased mini loaf pans or one larger one.
- Bake for approximately 50 -70 minutes (I don't remember the exact time it took).
- Check with toothpick for doneness; they will get golden brown on top.
- Cool for 20 minutes to eat warm or cool to room temp then place in fridge, covered.
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