Honey Oat Quick Bread

Few things on Earth are better than the smell of homemade bread baking in the oven. The incredible smell wafting from the oven is enough to make one weak in the knees. Since there is no yeast involved or bread machine necessary, this super easy bread can be on your table in no time at all. Packed with hearty oats and sweet honey, this bread is great for anything from toast to sandwiches! It tastes so great you won’t even know it is healthy for you! I hope everyone had a great Mother’s Day weekend! I have been MIA for the past few days while we were in Columbus, Ohio visiting family and friends. As we were packing the car and rushing to get onto the road, I forgot my camera bag! No camera=no tasty recipe to share! After weeks packing, moving, unpacking and traveling, we are back in Peoria and life is back to normal! Whew!  😀

One Year Ago: Coconut Sandwich Cookies 

Honey Oat Quick Bread

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Ingredients:

  • 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 all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup nonfat or low-fat plain yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup clover honey, or other mild honey
  • 3/4 cup nonfat or low-fat milk

Directions:

  1. Heat oven to 375°F. Generously coat a 9-by-5-inch loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats; set aside.
  2. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon; set aside.
  3. In a medium bowl, using a fork, beat 1 cup oats, yogurt, egg, oil and honey until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed. Scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
  4. Bake until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. 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.

Yields: 12 slices
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 1 3/4 hours (including cooling time)

Source: adapted from EatingWell For a Healthy Heart Cookbook

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19 Responses to Honey Oat Quick Bread

  1. meg says:

    this sounds amazing! do you think i could put in some fruit? like raspberries or strawberries?

  2. mydearbakes says:

    Wow this looks so yummy!

  3. Huli says:

    looks very delicious and I know whats for breakfast tomorrow, thank you the post 🙂

  4. Laura says:

    Whole wheat healthy bread that’s also easy? Yes please!

  5. Rose says:

    Yum!! Making this tomorrow!

  6. I’m going to try this on Sunday instead of my regular wheat bread recipe.

  7. ChgoJohn says:

    I need to bake this, Christina. Cinnamon-y without being overly sweet. I bet it’s real tasty.

  8. I’m going to try this. I made beer bread last weekend which was quite good- I didn’t believe my hairdresser until I tried it myself. I think this honey oat quick bread might be good for breakfast.

  9. Honey and oats.. two of my favorite ingredients! I always panic when I’ve forgotten my camera now.. it’s just so strange to not have it along with me at all times!

  10. Lovely, similar to a soda bread and packed with lovely flavours!

  11. Very yum, I was craving bread so I made some beer bread this weekend. I’ll have to try this next, it’ll be a perfect pre-workout snack.

  12. I love that there is no yeast in this! Will have to make this soon!

  13. Damommachef says:

    This looks amazing. I love that this is a quick bread!

  14. Kayla says:

    Question….can I make up the batter and leave it in the fridge for 24 hours before I bake it? Thanks!

    • Christina says:

      Kayla,
      I have never tried storing batter in the fridge that has baking powder and baking soda in it. It keeps very well after baking, just tightly wrap it in plastic wrap and keep at room temperature. If you give it a try I would love to hear how it turns out for you! 🙂

  15. Pingback: Homemade Honey Oat Bread « wafoodie

  16. Sonya says:

    I made this 2 days ago and it’s still crazy moist and delicious! my family just loves this fantastic tasting quick bread. Thank you so much for a wonderful recipe that will be made many times over 🙂

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