Kim's Best Pumpkin Bread

Kim's Best Pumpkin Bread
from Cooking Light
This is more savory than sweet. I liked it more than Mike did.

1/3 cup fat-free milk
2 1/2 tablespoons vegetable oil
2 large eggs
2 large egg whites
1 (15-ounce) can pumpkin
2 cups all-purpose flour
1 cup quick-cooking oats
1 cup sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/4 cup chopped pecans
Cooking spray

1)Preheat oven to 350°.
2) Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
3) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.
4) Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
5) Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.