Honey Oat Quick Bread
Honey Oat Quick Bread takes about 1 hour and 45 minutes from beginning to end. This lacto ovo vegetarian recipe serves 12 and costs 22 cents per serving. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 173 calories. 6285 people found this recipe to be flavorful and satisfying. Head to the store and pick up nonfat milk, salt, canolan oil, and a few other things to make it today. It works well as a breakfast. It is brought to you by Eating Well. Overall, this recipe earns a not so great spoonacular score of 35%. Similar recipes include Blueberry-oat Quick Bread, Blueberry Oat Quick Bread, and Spiced Pumpkin Spelt Oat Quick Bread.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 90 minutes
Ingredients:
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup canola oil
1 large egg
1 cup all-purpose flour
1/4 cup clover honey, or other mild honey
3/4 cup nonfat or low-fat milk
8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
1 1/4 teaspoons salt
1 1/3 cups whole-wheat flour, or white whole-wheat flour (see Tip)
Equipment:
loaf pan
bowl
oven
toothpicks
wire rack
knife
frying pan
Cooking instruction summary:
Position rack in middle of oven; preheat to 375F. 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. (Its 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.
Step by step:
1. Position rack in middle of oven; preheat to 375F. 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.
2. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (Its normal for the top to crack.)
3. 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.
4. Let cool until barely warm, about 45 minutes.
Nutrition Information:
covered percent of daily need
