Honey Oat Quick Bread

Honey Oat Quick Bread - this bread is delicious, super nutritious, and so so easy!

I didn’t expect to fall head-over-heels in love with this bread – but I did.

Like tumbling-down-a-hill-after-a-pail-of-water head-over-heels.

(If we’re talking bread here, is it “heals” instead of “heels”? – Nope. Just checked. Still “heels”.)

I was battling myself all day long to stay away from it.

I could have eaten it for breakfast, lunch, and dinner, and every snack in between.

Which is saying a lot, because I usually try to reserve at least one snack a day for intravenous sugar.

Listen to this: “Low calorie. Low cholesterol. Low saturated fat. Heart healthy. Healthy weight. High fiber.”  That’s the nutritional profile for this stuff.

WHAT?!

My brain is telling me there’s no freakin’ way. My taste buds are insisting it’s not possible.

This little quick bread is too darn tasty to be that healthy.

Of course, if you slather it in a boat-load of butter and honey like I did in the photo, the nutritional profile goes down the drain.

But that was purely for the photo.

I scraped off most of it after the photo shoot and ate it with just a delicate thin layer of honey-butter.

And it sent me over the moon.

This quick-bread is exactly what I was looking for.

Something low sugar, high fiber, protein-packed, quick to come together, and on the table in no more than an hour. (Maybe an extra 15 for cooling, but who needs it completely cool?)

It can ride the fence between sweet and salty. Honey butter is lovely, but I can also see it with cheddar and jalepenos, or goat cheese and bacon. It’s just plain versatile. It could go dessert table, or soup side.

I love the way it puffs up with the dome-shaped top as well – like a real bread with yeast – you don’t usually get that with quick breads.

Although some of the reviews for this recipe claimed it was too crumbly to use for sandwich bread, I don’t find that to be true. The crumb was smooth  and soft and would lend itself nicely to sandwich use. I’m wondering if the crumbly texture might have something to do with over-mixing. I was ultra careful not to mix any more than absolutely necessary.

The only change I made was to use fat-free Greek yogurt instead of regular yogurt. That boosts the protein content to 8 whopping grams per slice! (12 slices per loaf.)

And surprisingly, the yogurt baking away in the oven mimicked the smell of butter.

Which made my stomach growl.

Which made me want to devour this bread like I would my daily sugar IV.

Who would have thought I’d ever be jonesing for oat bread of all things. . . ?
Honey Oat Quick Bread - Super quick, totally delicious and nutritious

 

Honey Oat Quick Bread

Ingredients

  • 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 (see Tip)
  • 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) plain, nonfat Greek 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

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 (I checked mine between 30-33 minutes, and it was already done – so keep your eye on it! – It’s also 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.

Source

http://www.wherethecookiesare.com/2012/04/24/honey-oat-quick-bread/

 

29 thoughts on “Honey Oat Quick Bread

    • Great! Let me know how it turns out! You may end up eating it all. . . . Why not just skip the other parts of the meal?? :) Hope you like it!

  1. I baked this as soon as I read this post. It was awesome! I can attest to the fact that it works sweet as well as salty (I tried hummus and nutella :)
    Thanks for sharing – this was SO easy… and it even reminds me of my favorite hearty bread from the bakeries in Germany.
    Did you try toasting it after it wasn’t so fresh anymore? I bet it’s good like that, too!

    • Yes, I have toasted it, and you’re right – it’s yummy. It actually hasn’t gone stale. It keeps well like a normal quick bread – wrapped tightly in plastic wrap. Looking forward to my lunch of bread and humus today – thanks for sharing!!

    • Oh, sure! I think it’s 193 Calories per slice, 12 slices per loaf. Click on the Eatingwell link at the bottom of the recipe, and you can see all the nutrition info there!

  2. I love the pictures and the recipe! I made it this morning but the bread itself turned out quite damp and not nearly as light and airy as yours in the image.. Any pointers..? Thanks:)!

    • Hmmm. I’m not sure Caroline. It could have something to do with altitude, cooking time, or even a possible ingredient mis-measurement, but it’s really hard to say. I’ve made it a couple times and it’s worked well. Maybe some of the reviews on the Eatingwell.com link at the bottom of the recipe could help? It’s possible someone might have a better suggestion for you!

  3. I see only one solution; try again :) ! Because damp or not, taste was excellent! I had it with butter, old cheese (Dutch) and mango chutney and it was gorgeous. I ate it all by myself (terrible). Have a nice day!

    • Wow, Caroline. That sounds like a fantastic lunch to me!! Good luck with the next round – I hope it works!

  4. Pingback: Honey Oat Quick Bread « Sutch A Delight

  5. Hmm, not sure if I like it. To me, it wasn’t sweet enough even though I added the exact measurement of honey and had a sour taste (probably from the Greek Yogurt).

    • Yes, it’s not a sweet quick bread, which is what I think makes it more versatile because you can go either way with your toppings. I’m sure it’s an acquired taste for some! Thanks for your honest feedback!

    • Hi Ramona! You can go to the home page, and in the right sidebar there is a window you can click to sign up for automatic email updates! Or, you can “like” Home is Where the Cookies are on Facebook, or you can find me on Pinterest too!

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