Instructions: For the bread: Spray a 9" X 5" loaf pan with no-stick spray; set aside.

In a large bowl, stir together the unbleached flour and whole-wheat flour, oats, baking powder, baking soda and cinnamon. In a medium bowl, stir together the egg whites, yogurt and honey. Add to the flour mixture. Stir just until combined. Fold in the raisins. Spoon the mixture into the loaf pan. Bake at 350 degrees F for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Let cool for 5 minutes in the pan on a wire rack. Remove the pan and partially cool the bread 10 to 15 minutes more.

For the glaze: Meanwhile, in a small bowl, stir together the honey and orange juice. While the bread is still warm, use a cake tester or skewer to poke holes in the top. Spoon the glaze over the top, then let cool completely.

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Prep.: 10 min.; Baking: 25 min.; Cooling: 30 min.

NOTES : Yogurt replaces the margarine normally found in this quick bread, making it almost fat-free. Serve the bread plain or toasted.

(Because there is a glaze on the bread, keep your toaster clean by toasting the slices under the broiler.) If youd like, add an extra bit of sweetness by serving the bread with some all-fruit spread.

Chefs note: This bread freezes well, so you can make it ahead.

Bake it, glaze it and let it cool completely. Then wrap the bread in foil and place in a self-closing plastic bag. It will keep in the freezer for 2 months.

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