Ingredients

1 cup quick or old-fashioned oats, uncooked
1/2 cup skim milk
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups shredded carrots, about 3 medium
1/2 cup raisins
1 can (8 ounces) crushed pineapple in juice, undrained
4 egg whites or 2 eggs, lightly beaten
1/4 cup vegetable oil
1 teaspoon vanilla
Cream cheese spread, directions follow (optional)

Directions

Heat oven to 350 degrees. Spray bottom only of a 9-by-5-inch loaf pan with cooking spray. In medium bowl, combine oats and milk; set aside. In large bowl, combine flour, sugar, baking powder, baking soda and cinnamon; mix well. Stir in carrots and raisins; set aside. Add pineapple and its juice, egg whites or eggs, oil and vanilla to oat mixture; mix well. Add to flour mixture; stir just until moistened. (Do not overmix.) Pour into pan. Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack. Cool completely.

Cream cheese spread: Combine 4 ounces cream cheese with 2 teaspoons brown sugar and 1/4 teaspoon vanilla. Mix until smooth. Serve with bread, if desired.