1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup uncooked quick or old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
1 cups buttermilk
2 eggs
1/2 cup Light or Dark Corn Syrup
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup raisins

Preheat oven to 350°F. Grease and lightly flour two 9x5x3-inch loaf pans.

In a large mixing bowl combine flours, oats, baking soda and salt.

In a small bowl combine buttermilk, eggs, corn syrup, brown sugar and oil until blended. Stir into flour mixture but do not beat. Stir in raisins.

Pour batter into pans.

Bake 45 to 50 minutes or until toothpick inserted into center comes out clean. Cool in pans for 10 minutes before removing loaves from pans to finish cooling on wire rack.

Makes 2 loaves. Second loaf can be tightly wrapped and frozen for up to 3 months. Allow loaves to cool for 45 minutes before wrapping.