Quick Oatmeal Breakfast Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
IngredientsFor the topping:1/4 cup (packed) light brown sugar1/4 cup chopped walnuts or pecans1/4 teaspoon ground cinnamonFor the bread:2 large eggs1 1/4 cups unsweetened applesauce1/3 cup flavorless oil, such as canola or safflower1/4 cup buttermilk or whole milk (I used 1%)1 1/4 cups all-purpose flour3/4 cup sugar1 1/2 teaspoons baking powder3/4 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon freshly grated nutmegPinch of ground cloves1/2 cup diced dried figs, apples, or apricots or moist, plump raisins (dark or golden) (I used dried cherries, cranberries and blueberries and diced pecans)1/4 cup nuts1 cup old-fashioned oats
Oatmeal Breakfast Bread
Doesn't require kneading, but provides lots of opportunities for kids to mix ingredients by hand and stir the batter.
- serves 12 - Adapted from Baking: From My Home to Yours, by Dorie Greenspan.
Procedure
1. Center a rack in oven; preheat to 350°F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.
2. Make the topping: In a small bowl, use your fingers to toss together the sugar, nuts, and cinnamon until evenly mix. Set aside.
3. Make the bread: Whisk together the eggs, applesauce, oil, and buttermilk until well blended.
4. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Remove 1/2 teaspoon of mix; toss it with the fruit to coat. Set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry, and, using a large rubber spatula, stir just until everything is evenly moistened. Don't overdo the mixing. Scatter the dried fruit over batter and stir it to blend. Scrape batter into pan; sprinkle over topping, tamping it down lightly with fingers so it sticks.
5. Bake 55 to 65 minutes, or until the bread is browned and a thin knife inserted into center comes out clean. Transfer bread to a cooling rack for about 5 minutes. Run a knife around the sides of pan and unmold. Invert and cool to room temperature right side up.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPHMHESS.
Doesn't require kneading, but provides lots of opportunities for kids to mix ingredients by hand and stir the batter.
- serves 12 - Adapted from Baking: From My Home to Yours, by Dorie Greenspan.
Procedure
1. Center a rack in oven; preheat to 350°F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.
2. Make the topping: In a small bowl, use your fingers to toss together the sugar, nuts, and cinnamon until evenly mix. Set aside.
3. Make the bread: Whisk together the eggs, applesauce, oil, and buttermilk until well blended.
4. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Remove 1/2 teaspoon of mix; toss it with the fruit to coat. Set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry, and, using a large rubber spatula, stir just until everything is evenly moistened. Don't overdo the mixing. Scatter the dried fruit over batter and stir it to blend. Scrape batter into pan; sprinkle over topping, tamping it down lightly with fingers so it sticks.
5. Bake 55 to 65 minutes, or until the bread is browned and a thin knife inserted into center comes out clean. Transfer bread to a cooling rack for about 5 minutes. Run a knife around the sides of pan and unmold. Invert and cool to room temperature right side up.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPHMHESS.
Nutritional Info Amount Per Serving
- Calories: 302.7
- Total Fat: 11.9 g
- Cholesterol: 38.1 mg
- Sodium: 169.7 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 3.0 g
- Protein: 5.3 g
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