Whole Wheat Oatmeal Pound Cake Recipe

Name: Whole Wheat Oatmeal Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup oats; 1 cup whole wheat flour; 3 teaspoons baking powder; 1 cup light brown sugar; 1 cup reduced-fat evaporated milk; 1 cup melted margarine or 1 cup butter; 4 eggs or 1 cup egg substitute; 1/2 cup raisins; 1/2 cup chopped pecans

Servings: persons

1 cup all-purpose flour
1 cup oats
1 cup whole wheat flour
3 teaspoons baking powder
1 cup light brown sugar
1 cup reduced-fat evaporated milk
1 cup melted margarine or 1 cup butter
4 eggs or 1 cup egg substitute
1/2 cup raisins
1/2 cup chopped pecans

1
Preheat oven to 350 degrees.
2
Grease and flour a loaf pan. In a large bowl.
3
Whisk together the dry ingredients (first 5).
4
Add the milk, margarine, and eggs, mixing just until combined.
5
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.
6
Let cool a few minutes and unmold.
7
Serve warm or at room temperature.

1193

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup oats, 1 cup whole wheat flour, 3 teaspoons baking powder, and more.

Yes, Whole Wheat Oatmeal Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Oatmeal Pound Cake

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