-oatmeal breakfast bread-

2 c. milk
2 c. quick cooking oats
2 eggs
1/2 c. vegetable oil
2 c. flour
1/2 c. sugar
4 tsp. baking powder
1 tsp. salt

Combine milk and oats; let soak for 15 minutes. Add eggs and oil; stir together. Add remaining ingredients; mix well. Pour batter into greased medium-sized loaf pans. (Mine are 4.5″x7.5″) Bake at 425 for 30-40 minutes, or until toothpick tests done in center.

(Instead of quick oats, I used packets of peach flavored instant oatmeal. I cut back on the sugar a little bit to make up for the sweetness of the instant oatmeal.)

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