As we head into the season of fudge and cookies there may be times when you need a break from all the indulgence. If you have had enough of the sugary treats I would suggest making this bread. It is quick to put together and delicious to eat and the whole wheat flour and oats make it a healthier choice. I think this is a great bread and ever since I found the recipe I have been making it often. There has been a loaf (or part of my loaf) on my kitchen counter for a few weeks now.
This quick bread is great project for the busy holiday season. It doesn’t have all the fuss and time commitment of a yeast bread, yet it has the heartiness of a regular loaf. The texture is more crumbly than a yeast bread, so I like to take thick slices and toast them on the stove on a cast iron skillet. it is amazing to eat hot out of the oven slathered with butter! I found this recipe in a book called Everyday Confetti.
Ingredients
- 1 cup plus 2 Tablespoons rolled oats (not instant), divided
- 1 cup plain whole milk yogurt
- 1 large egg
- 1/4 cup canola oil
- 1/4 cup honey
- 3/4 cup whole milk
- 1 1/3 cup whole wheat flour
- 1 cup all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
Instructions
- Preheat the oven to 375 degrees. Grease a 9 X 5 inch loaf pan and sprinkle 1 tablespoon of the oats across the bottom of the pan.
- Stir together the 1 cup oats, yogurt, egg, canola oil, honey and milk. In another bowl, whisk together the flours, baking powder, baking soda and salt.
- combine the yogurt and flour mixtures, gently but thoroughly. Spread into the prepared pan, and sprinkle the remaining one tablespoon of oats over the top.
- Bake the loaf for about 40 to 50 minutes, until it sounds hollow when tapped.
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