Honey Oatmeal Quick Bread

honey oat quick bread from Kristine's Kitchen

This recipe is one of those that immediately drew me in and I couldn’t get it out of my mind until I was in my kitchen baking. Bread and oatmeal on their own each invoke warm, comforting feelings, so it’s no surprise that together they are irresistible. And when that oatmeal bread is a quick bread that you can easily mix up by hand in just two bowls, you can’t help but get yourself into the kitchen to start baking.

This honey oatmeal quick bread is great for snacking, or serving with dinner. I like that it’s made with plenty of oats and whole wheat flour, as I’m always trying to incorporate as many whole grains as possible into our meals and snacks. Spread a slice of this bread, warm from the oven, with a little butter, or even honey butter, and enjoy.

honey oat quick bread from Kristine's Kitchen

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Honey Oatmeal Quick Bread

Printable Recipe

Makes 1 loaf

Ingredients:

  • 2 tbsp. plus 1 cup old-fashioned rolled oats, divided
  • 1 1/3 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 cup plain yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 3/4 cup milk

Directions:

  1. Heat oven to 375 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan and tip the pan back and forth to coat the sides and bottom with oats.
  2. In a large bowl, whisk together the whole wheat flour, all purpose flour, baking powder, baking soda, salt, and cinnamon; set aside.
  3. In a medium bowl, whisk together 1 cup oats, yogurt, egg, oil, and honey until well blended. Stir in the milk. Gently stir the yogurt mixture into the flour mixture until thoroughly incorporated, but do not overmix. Scrape the batter into the pan, spreading evenly. Sprinkle the remaining 1 tablespoon oats over the top.
  4. Bake until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let stand in the pan on a wire rack for 15 minutes. Use a knife to loosen the bread from the edges of the pan and turn it out onto the rack. Let cool until barely warm, about 45 minutes before slicing and serving.

Source: Sweet Pea’s Kitchen, adapted from Eating Well for a Healthy Heart Cookbook.

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