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Saturday, April 10, 2010

Honey Oat Quick Bread

I found this recipe over at 11th Heaven's Homemaking Haven. I had all the ingredients on hand, and it looks super healthy! It goes together pretty fast, it just needs 50 minutes to bake and an hour to cool. I didn't allow enough time to let the loaf cool all the way. I let it cool for about 10 minutes then sliced it. The family loved it! It would work well for sandwiches in a pinch too!

Honey Oat Quick Bread

2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
1 1/3 cups whole-wheat flour
1 cup flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
1 cup nonfat or low-fat plain yogurt
1 egg
1/4 cup oil
1/4 cup honey
3/4 cup milk


Heat to 375°F. Spray a 9-by-5-inch loaf pan with Pam. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.

In a large bowl, whisk together whole-wheat flour, all-purpose flour, baking powder, baking soda, oats and salt in a large bowl. Using a fork, beat the yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not over mixed (excess mixing can cause toughening).

Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.

Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

1 comment:

Jenna said...

That looks yummy!