Friday, May 06, 2005

Oatmeal Breakfast Bread

Oatmeal Breakfast Bread (Adapted from Baking from My Home To Yours)

For the topping

1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/4 teaspoon cinnamon

For the batter


1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1 1/4 cups natural applesauce
1/3 cup canola oil
1/4 cup buttermilk
2 large eggs
1/2 cup diced dried black mission figs

Preheat the oven to 350

To make the topping

In a small bowl, mix the brown sugar, walnuts and cinnamon until completely combined.

To make the batter

In a large bowl, whisk together the oats, flours, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves until combined.

In a medium bowl, whisk together the applesauce, oil, buttermilk and eggs.

In a small bowl, toss together the dried figs and about a heaping teaspoon or so of the dry ingredients - this helps the sticky pieces stay separate.

Pour the wet ingredients into the dry and mix just until combined. Fold in the fig mixture.

Scoop the mixture into a 9" x 5" loaf pan lightly coated with nonstick spray. Scatter the brown sugar topping over the batter and lightly press to adhear.

Bake until a deep golden and a toothpick placed in the center comes out mostly clean - about 50 to 60 minutes. Remove from the oven and place the pan on a wire rack for 5 or 10 minutes. Gently turn the loaf out and place on the wire rack to finish cooling.

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