Source URL: https://dsm.diabetesselfmanagement.com/recipes/snack/buttermilk-oatmeal-bread/
In a large bowl, stir together buttermilk and oatmeal; allow to stand for 30 minutes. Preheat oven to 350°F. Spray a medium (8 1/2–inch) loaf pan with cooking spray. In a small bowl, stir together flours, cinnamon, ginger, baking soda, baking powder, and salt. Set aside. Add sugar, oil, egg whites, and raisins to the oatmeal mixture and stir until blended. Add the dry ingredients and mix to blend only, avoiding overbeating. Spread mixture in prepared pan and bake for 55 to 65 minutes. Cool in the pan for 10 minutes. Turn loaf out of the pan onto a wire rack to finish cooling.
Yield: 1 medium loaf (12 slices). Serving size: 1 slice.
Nutrition Facts Per Serving:
Calories: 175, Carbohydrates: 29 g, Protein: 4 g, Fat: 5 g, Saturated Fat: <1 g, Sodium: 137 mg, Fiber: 2 g
Exchanges per serving: 2 starch, 1 fat. Carbohydrate choices: 2.
This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.
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