Oatmeal-Walnut Bread by Nancy T. Maar

This quick and easy breakfast bread is excellent with eggs. It also works well as an afternoon snack.

Yields 1 loaf; serving size 1 slice

Calories: 111.5

Protein: 3.31 grams

Carbohydrates: 9.08 grams

Sugar: 1.04 grams

Fat: 7.39 grams

2 eggs

1 cup milk

2 tablespoons melted unsalted butter

2 tablespoons Splenda

1 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

½ cup rice or tapioca flour

1 cup uncooked old-fashioned or Irish oatmeal

1 cup walnut pieces, toasted

Preheat oven to 350°F. Prepare a standard bread loaf pan with nonstick spray. In a large bowl, beat the eggs, milk, butter, Splenda, salt, and vanilla extract together.
Stir in the rest of the ingredients and mix thoroughly.
Bake for 60 minutes on a rack in the middle of the oven. Remove the bread from the oven and set on a cooling rack. Slice and serve warm or at room temperature.