Well, Fall officially starts tomorrow (at 4:44 p.m. EDT if you want to be specific) and though there aren’t any leaves changing colors yet, it is a cool morning that screams FALL. Everyone at the farmer’s market this morning had jackets on and I even saw a scarf.
Anyway, as many of you know, I am a summer person. However, I do like baking more when it’s not 100 degrees out. Yesterday, I whipped up this bread and was able to leave the oven door open afterwards – I love doing that! You don’t really want to do that when it’s hot out so I guess that’s one good thing about cooler temperatures.
So the bread…quite tasty and as the name implies, quick to put together. Though it is not really a sandwich kind of bread, Matt and I enjoyed it last night in BLT’s and with Roasted Tomato Basil Soup. Delicious!
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, or white whole-wheat flour
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
8 ounces (scant 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
What To Do
Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) 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.
Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, 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 overmixed (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.
I didn’t have any canola oil so used vegetable oil and it turned out fine.
Mine took 45 minutes to bake. Since a toothpick wouldn’t reach all the way in the bread, I used a wooden skewer intended for grilling.
This bread turned out great. We toasted it before making our sandwiches. It’s healthy and yummy and I will definitely make it again. It smelled good too, while baking in the oven. It’s perfect to enjoy on a cool fall morning or evening with some warm tea or soup.
Have a fabulous Fall weekend!