Honey Oat Quick Bread

Honey Oat Quick Bread

 

Active Time:  15 Minutes Total Time:  1 Hour 45 Minutes Yield:  12 slices This bread has a pleasant flavor and divinely moist, tender crumb. It goes well with almost any soup or chowder. Plus, the recipe requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful. Make Ahead Tip: Store cooled bread, tightly wrapped, for up to 1 day at room temperature. If desired, warm (wrapped in foil) at 375°F before serving. RECIPE 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 1 cup  all-purpose flour 2 1/4 teaspoons  teaspoons baking powder 1/4 teaspoon  baking soda 1 1/4 teaspoons  salt 1 8-ounce container (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     Honey Oat Quick Bread Recipe at Cooking.com Source Ad EatingWell Free Trial Issue! You May Also Like Similar Cranberry-Apple Coffee Cake See More Similar Recipes » DIRECTIONS Position rack in middle of oven; preheat to 375 degrees 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; set aside another 1 tablespoon oats for garnishing the loaf. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat together 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 reserved 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.