Honey Oat Quick Bread

Honey Oat Quick Bread

58 Reviews
From: EatingWell Magazine, January/February 2007

This honey-oat bread has a pleasant flavor and divinely moist, tender crumb. It requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful. Recipe by Nancy Baggett for EatingWell.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
  • 1⅓ cups whole-wheat flour, or white whole-wheat flour (see Tip)
  • 1 cup all-purpose flour
  • 2¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1¼ teaspoons salt
  • 8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
  • 1 large egg
  • ¼ cup canola oil
  • ¼ cup clover honey, or other mild honey
  • ¾ cup nonfat or low-fat milk


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  • To make ahead: Store cooled bread, tightly wrapped, for up to 1 day at room temperature. If desired, warm (wrapped in foil) at 375°F before serving.
  • Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Two companies that distribute the flour nationally are King Arthur Flour (kingarthurflour.com) and Bob's Red Mill (bobsredmill.com).

Nutrition information

  • Serving size: ¾-inch-thick slice
  • Per serving: 200 calories; 6 g fat(1 g sat); 2 g fiber; 31 g carbohydrates; 6 g protein; 42 mcg folate; 16 mg cholesterol; 8 g sugars; 56 IU vitamin A; 0 mg vitamin C; 87 mg calcium; 1 mg iron; 399 mg sodium; 141 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

Reviews 58

October 19, 2017
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By: Cheri nigh
When I made this bread, I was hoping this would not end up crumbly as was the case with the last loaf (a different recipe) I made. I was very pleased with the way this loaf turned out. The only thing I substituted was the egg. I used Egg Beaters instead of a regular egg, and I didn't notice any difference in taste or texture. When the loaf cooled down, I sliced a little off the end just to see if it would crumble, and to my delight, it didn't. The bread was very tasty, and it freezes well. I had some with my dinner tonight, and it was delicious. The bread did quite well in the toaster. This recipe is a keeper, and the next time I make this, I will make 2 loaves so that I will have plenty of it in the freezer. Thank you for the great recipe. Love it, love it, love it.
May 09, 2017
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By: Ced1106
The bread is sorta sweet, and I tried making a batch with raisins and found the raisins helped out.
March 27, 2017
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By: Joe DiMatteo
Every now and then, I go on a search for a savory quick bread that's easy to make and sturdy enough to stand in for yeast bread when making toast or sandwiches. This one comes very close. It's moist enough to not crumble (too much) when sliced thin. The sugar content is a little low for nicely browning toast, but the taste is just right and it's healthy to boot! So while my search will continue, this recipe will stay in my file. (I don't always have plain yogurt and honey around, but I bet sour cream and agave nectar will substitute just fine.)
June 06, 2015
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By: EatingWell User
Not at all what I expected I was expecting a result resembling a regular loaf of bread (i.e. a loaf that I could slice and use as toast and/or sandwiches). Instead this more closely resembles a banana bread. In fact, that's exactly what it resembles. A dessert loaf. Like a banana bread or zucchini loaf. It has the same texture, density, etc. However, in contrast, it's not sweet like a dessert bread. That's what's throwing me off. It has the consistency/texture of a dessert bread but the taste of a regular loaf of bread that would be used for sandwiches. I don't quite know what to make of it, or do with it. I don't feel like I can serve it as a dessert loaf as it lacks the necessary sweetness (imagine serving regular bread as a desert) and I feel I can't use it for sandwiches as it'll crumble and fall apart (imagine trying to use banana bread to build a sandwich). On the up side, it's super moist, and looks lovely. Very impressive looking actually. And the house smelt amazing as it was baking. I think if it was sweeter it could make a lovely dessert loaf. Add some cinnamon or other spices in there too. As it stands, it's a bit too bland for a dessert bread/loaf, and it certainly isn't meant as a regular loaf of table bread. As it stands, I don't know what I'm going to do with this loaf....perhaps serve it with butter (in place of biscuits) to have with soup...Yeah, I think that could work. Pros: Moist Cons: Not sweet enough for a dessert bread & certainly n
December 10, 2014
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By: EatingWell User
Moist & delicious! Love the flavor, the texture is moist and is healthy! Super easy to bake. It's a keeper! My hubby love it! Im sure I'll be baking this many times... Pros: Easy, quick, yummy Cons: No cons!
August 21, 2013
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By: EatingWell User
Easy but so-so flavor No kneading or rising is required, which makes it very quick and easy to make. But this means using a lot of baking powder, so it ends up tasting kind of like drop biscuits instead of bread. I was not a huge fan of the flavor- not bad, but there are certainly recipes for better tasting oatmeal bread out there. But if you're in a hurry or don't feel like kneading, it'll do the trick. Pros: Very quick and easy bread Cons: Flavor isn't fabulous
January 27, 2013
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By: EatingWell User
Delicious Mine didn't really rise as well as the picture loaf, but I may have just used a wider pan. I also subbed the plain yogurt for plain greek yogurt, maybe this changed it? But it was very delicious and only 1 Points Plus for Weight Watchers per slice! Pros: Very Moist
January 14, 2013
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By: EatingWell User
Yum! Great addition to my soup. It's slightly sweet, moist, and crumbly. I used a 6oz cup of light vanilla yogurt, because I didn't want to buy a whole tub of plain yogurt, and it turned out great! Will be making this again. Pros: Quick and easy to make.
January 14, 2013
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By: EatingWell User
Yummy bread! Easy, readily available ingredients make a wonderful bread to pair with soup. And have for breakfast in the morning. Pros: Easy, not too time consuming, yummy results.
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