2 c. fruit juice
1 c. raisins or currants
1 c. oat bran
1 c. rolled oats
1 c. oat flour (or any flour)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg

Grease 9 x 5 loaf pan. Boil juice and raisins simmering for 5 minutes. Set aside to cool. In mixing bowl combine all dry ingredients and mix well. Add cool juice and raisins, mix well. Spread in pan. Bake 40 to 45 minutes. Cool on rack in pan 10 minutes, then remove and cool on rack. Note: 1 extra cup of rolled oats can be pulverized in blender and used instead of flour called for in recipe. Apple, apricot, pineapple or orange juice can be used for juice. Bread is delicious plain, toasted and buttered or used for open faced sandwiches topped with turkey or chicken spread. Note: This bread does not contain eggs, sweetness, milk or shortening. Bake at 350 degrees.