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. Source: EatingWell Magazine, January/February 2007

Nancy Baggett
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Ingredients

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.

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  • 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. (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.

Tips

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 Facts

200 calories; 6 g total fat; 16 mg cholesterol; 399 mg sodium. 31 g carbohydrates; 6.3 g protein; Full Nutrition

Reviews (58)

Read More Reviews
59 Ratings
  • 5 star values: 50
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/19/2017
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. Read More
Rating: 3 stars
05/09/2017
The bread is sorta sweet and I tried making a batch with raisins and found the raisins helped out. Read More
Rating: 4 stars
03/27/2017
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.) Read More
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Rating: 2 stars
06/06/2015
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 Read More
Rating: 5 stars
12/10/2014
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! Read More
Rating: 2 stars
08/21/2013
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 Read More
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Rating: 4 stars
01/28/2013
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 Read More
Rating: 5 stars
01/14/2013
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. Read More
Rating: 5 stars
01/14/2013
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. Read More
Rating: 4 stars
10/16/2012
Awesome I tried this & my colleagues & neighbours simply love it!!! Try adding dried berries or walnuts....its even awesome!!!! Read More
Rating: 5 stars
10/13/2012
My first loaf of bread and it came out perfect. I am going to make this again soon. Read More
Rating: 5 stars
03/05/2012
this bread is amazing! super easy to make and a great recipe for kids to help with. it looks exactly like the photo when finished! tip -- make more than one loaf it'll get gobbled up in no time! Read More
Rating: 4 stars
01/19/2012
This was really delicious. I subbed ww pastry flour for the white fl and used 1/8 canola & 1/8 natural applesauce. My did not come out to crumbly. I made chicken soup for din and made this bread to go with. Had some toasted with honey for breakfast. Very good will def make again Read More
Rating: 5 stars
10/31/2011
Delicious and SO easy to make! It goes well with soup and also makes great peanut butter sandwiches! It has just a hint of sweetness not too much to go with savory dishes. I've made this twice now and will definitely be making it again. Lori Simsbury CT Read More
Rating: 5 stars
10/31/2011
I love this recipe. I have made it to go with soup and beef stew. It's so delicious and makes the house smell like bread and honey while it's baking. Also delicious toasted with a little bit of butter and/or jam. Susan Salem MA Read More
Rating: 5 stars
10/30/2011
very good Don Scott very good Don Scott Zanesville OH Read More
Rating: 5 stars
10/30/2011
DELICIOUS! I couldn't wait the full hour to let it cool after it came out of the oven. It is amazingly simple and came out wonderfully. My only qualm was that it is a bit hard to cut as it crumbles easily...need a good serrated knife to get decent slices. YUMMY. Anonymous Montreal Read More
Rating: 5 stars
10/30/2011
This bread is very easy and so yummy. I have made it many many times and usually with soup. My whole family loves it especially my 10 year old son. Jessica Woodward IA Read More
Rating: 5 stars
10/30/2011
This a very fast bread recipe Excellent & easy Anonymous North Platte NE Read More
Rating: 5 stars
10/30/2011
This bread is a cinch to make and was absolutely delicious. The directions say to let it cool but hot out of the oven it's hard to beat! If you're looking for a quick healthy yet delicious bread to make you've found it. Try it -- you won't be disappointed! anonymous Houston TX Read More
Rating: 5 stars
10/30/2011
Has anyone tried to make this recipe at high altitude? If so did you alter the recipe at all? Based on the reviews I was anxious to try this bread and it turned out dry crumbly and with a bitter taste. Any suggestions for those of us living at 6500 ft above sea level? Kathy Colorado Springs CO Read More
Rating: 5 stars
10/30/2011
It was moist and delicious super easy to make and best of all--healthy! A great recipe overall. Not the very best bread I've ever made but it might be the best QUICK bread I've ever made. Abbie Peoria IL Read More
Rating: 5 stars
10/30/2011
This bread is amazing!!! I make it to eat with soups it always comes out great and everyone who tries it loves it. Berkley Brookline MA Read More
Rating: 5 stars
10/30/2011
I just made this last night and I thought it was excellent! Not too sweet at all. Very healthy and moist. I will make this again! Donna Newport RI Read More
Rating: 5 stars
10/30/2011
Fantastic when you want warm yummy bread in a hurry. And you'll probably find that you already have all the ingredients on-hand! Michelle C'ville VA Read More
Rating: 5 stars
10/30/2011
Incredibly easy and delicious. The oats "dissolve" into the bread so you're not eating a chunky bread - the crumb is smooth. I'll definitely make it again and didn't have to modify anything for high-altitude baking in Colorado. Anonymous Denver CO Read More
Rating: 5 stars
10/30/2011
This bread is absolutely divine!!! and so easy to prepare. I think I'll be adicted to it. Maria Rosa Gainesville FL Read More
Rating: 5 stars
10/30/2011
What a delicious bread! I have baked at least 2 dozen loaves this year. It makes a wonderful breakfast bread. Two loaves are in the freezer now for tomorrow's Christmas dinner. Never have so many friends and relatives complimented me for my bread. Thanks so much. This recipe alone is worth a yearly subscription. Susan Orange County CA Read More
Rating: 5 stars
10/30/2011
I had made this last year and it turned out wonderful! Thanks for reprinting! My picky boyfriend even liked it! Anonymous Asheville NC Read More
Rating: 5 stars
10/30/2011
The bread turns out perfectly every time. Great recipe! Thank you! Anonymous Minneapolis MN Read More
Rating: 5 stars
10/30/2011
After following all directions I made the simple mistake of taking the bread out after 50 minutes of cooking despite the fact that the toothpick didn't come out entirely clean. Mistake. The flavor of the bread is yummy but I'll definately be sure to adjust the time accordingly next time. Read More
Rating: 5 stars
10/30/2011
I used only white whole wheat flour. I didn't have any eggs and only had 3/4 c yogurt so I added some milk to substitute for the missing ingredients. It turned out wonderfully. We particularly like it toasted. Anonymous Ithaca NY Read More
Rating: 5 stars
10/30/2011
My family loved this recipe!!! It was devoured right after it came out of the oven! Though it's only been a short while since it was published in your magazine already it's a family favorite!:-) Anonymous Tampa FL Read More
Rating: 5 stars
10/30/2011
This bread was delicious and went wonderfully with soup. It was very easy to make and tasted good warmed with butter. Anonymous Buffalo NY Read More
Rating: 5 stars
10/30/2011
I served this last night with cream of broccoli soup (first course) and cassoulet (second course) for a number of good friends - and they raved. Had two thick slices toasted for breakfast this morning. I'll be making this again and again for sure. Great! Anonymous Carmel Valley CA Read More
Rating: 5 stars
10/30/2011
Absolutely delicious! What a delight to try a recipe & it turns out perfectly. It proves your staff really test them first. This had a perfect balance of sweet/savory a nice density though moist & tender great crust & the flavor is so flavorful-nice healthy ingredients too. We enjoyed it with homemade chili-thank-you thank-you thank-you! Jacqueline Buffalo NY Read More
Rating: 5 stars
10/30/2011
This is a good bread but I don't think it's really healthy. Why use any white flour at all? I remade it using all whole grain flour and it was delicious. The white flour adds no nutrition and takes away from the flavor of a whole grain bread. Also I took out the canola which is horribly unhealthy. Coconut oil would be a better option. Read More
Rating: 5 stars
10/30/2011
Excellent!!! Subbed some of the white flour with Quinoa and Brown Rice flours. Delish!!!! Read More
Rating: 5 stars
10/30/2011
I made a number of substitutions to this and it turned out very good. I used almond flour instead of the all-purpose olive oil instead of canola and vanilla yogurt instead of plain (because I didn't have any plain on hand) and I sprinkled sliced almonds on the top along with the oats. Very tasty. Sarah St. Louis MO Read More
Rating: 5 stars
10/30/2011
This bread is delicious! Definitely will become a staple in my recipe collection Also: Be wary about the comment to substitute coconut oil. Yes it's a more natural oil than canola; however it's naturally high in saturated fats. Coconut oil inhibits the properties of HDL cholesterol (the good kind!) If you want to cut down on oil try using 1/2 oil and 1/2 applesauce- or use a healthier oil such as olive oil. Read More
Rating: 5 stars
10/30/2011
I love this bread. I made vegetarian chili tonight and this to go with it. No complaints at all and followed the recipe as it. I have the added benefit of my father being a local beekeeper so I get local honey too. He'd be glad to know I baked with some of his honey. Read More
Rating: 5 stars
10/30/2011
Loved this! I subbed applesauce for oil and added raisins. I now make a bread like this every Sunday along with a dozen boiled eggs and my family has access to quick breakfast all week long. Read More
Rating: 5 stars
10/30/2011
I made this to go along with soup and it was excellent! I think I'll use all wheat flour next time and omit the white altogether. Delicious! Read More
Rating: 5 stars
10/30/2011
regarding the comment about coconut oil being unhealthy you are somewhat misinformed....of course REFINED coconut oil is terribly unhealthy but extra virgin organic coconut oil is the single healthiest oil you can get--even healthier than olive oil! and it actually improves good cholesterol as well as helps promote joint health digestion brain function healthy skin heart etc. natural health doctors and nutritionist actually recommend daily consumption of a tablespoon per day or more as a dietary supplement. look it up and you will be pleasantly surprised!:) just be sure it's EXTRA VIRGIN and NOT refined! Read More
Rating: 5 stars
10/30/2011
I thought it was lacking a bit in flavor....maybe add some cinnamon next time. Read More
Rating: 5 stars
10/30/2011
Fast and easy to make. Good taste w/o heavy sweetness; nor was it overpowered with the taste of honey. I used whole wheat on my first try. Next I'll try white whole wheat. Also used less salt (by half) than the recipe called for w/o negative impact. Read More
Rating: 5 stars
10/30/2011
This bread is absolutely delicious! Love it! I'm used to make the traditional loaf of bread with yeast and all the kneading and waiting time it implies so I was kinda skeptical about this. But I tried it anyways and I'm very happy with the results: it's moist and it tastes amazing:) Read More
Rating: 5 stars
10/30/2011
Very moist bread and so easy to make since it doesn't involve yeast/rising process. I added 3 mashed bananas to the yogurt honey mix and cinnamon to the dry ingredients. Turned out absolutely declious! Read More
Rating: 5 stars
10/29/2011
This was my first attempt at bread that didn't involve a bread machine... and it turned out great! I always sub sugar free apple sauce for oil in my baking so I made that change. It did seem to take longer to bake than I expected but that could have been me being paranoid and overcooking it. But still absolutely delicious and made an awesome breakfast with a little apple butter. Will be making again very soon. Read More
Rating: 5 stars
10/29/2011
I made a few changes and the bread came out wonderfully! I combined white whole wheat flour & whole wheat pastry flour subbed in 2 Tbsp brown sugar for the honey and used low-fat buttermilk (which made the bread taste like biscuits!). Moist flavorful and great for breakfast lunch and/or dinner. Read More
Rating: 5 stars
10/29/2011
This was very good. I am on a Dr. prescribed low fat/low sodium diet so I substituted two egg whites for the whole egg olive oil for the canola used all whole wheat flour and cut the salt down to 1/2 teasp. It was so easy I will definitely be making this again! I can even see myself making it in muffin tins and keeping them in the freezer so I have something easy to grab to go with my low fat/low sodium soup for lunch. Read More
Rating: 5 stars
10/29/2011
Great quick bread! Full of fiber very filling and a great breakfast. I make it with olive oil instead of canola but otherwise stick to the recipe. I bake it on a convection setting shielding with foil for the last 20 min. Takes me 15 minutes to mix it up and five minutes' cleanup. In 45 minutes I have breakfast for the week. I often double the recipe so I can freeze one and have a loaf in reserve. Read More
Rating: 5 stars
10/29/2011
WOW! This is GREAT bread! Read More
Rating: 5 stars
10/29/2011
I've always been intimidated to make bread but this recipe looked easy delicious and healthy- so I gave it a try.... It turned out to be all three! I was so proud of my first loaf of bread made ever that I took pictures! It tasted better than I imagined. I shared it with family and they loved it as well! I will definitely be making this bread again! Read More
Rating: 3 stars
10/29/2011
Okay bread I followed the directions exactly and the bread came out well; just as described by EW. It just didn't have much flavor and I wouldn't bother to make again. I enjoy cooking/baking and try to keep my diet healthy but the bottom line for me is flavor. Pros: I agree with the description given by EW. It is moist easy to make and easy to clean up. Cons: Not enough flavor. Read More
Rating: 5 stars
10/29/2011
"non-baker's" dream This bread was delish. I added chopped roasted almonds to the batter and brushed the top with egg white & sprinkled lots of oats & toasted black & white sesame seeds before baking. The sesame seeds really added extra flavor. Think I will add more honey & flax seed to the batter next time. My Hubby loved it as did I. I'll be making it again this weekend. Eventhough a little crumbly YUM! Pros: easy very good Cons: a little cake like....crumbles when cut Read More
Rating: 5 stars
10/29/2011
So easy but tastes like it took hours. Forget waiting for bread dough to rise...this bread tastes like it took hours but is super easy and healthy. It is great as is but could also handle add-ins as others have mentioned. I'd love to add some chopped walnuts next time. The bread slices well but might be too tender for a sandwich. Can't wait to toast it for breakfast tomorrow! Pros: Quick and easy Cons: very tender Read More
Rating: 4 stars
10/29/2011
Really Tasty I didn't have high expectations for this but I'm pretty impressed. It's so simple and quick but it tastes like it takes much more time to make. I am really excited to try others' suggestions for add-ins: cinnamon quinoa and brown rice flours raisins etc. The only con is the texture is a bit crumby so I can't use it for sandwiches or any substantial toppings. That isn't going to stop me from keeping this in regular rotation though. I'm also going to try subbing half the oil for applesauce. I think this would make fantastic muffins as well. Pros: easy to make bakes quickly rich taste Cons: crumbly texture Read More