Honey Oat Quick Bread

From EatingWell: January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)

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.

READER'S COMMENT:

"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...

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52 Reviews for Honey Oat Quick Bread

02/04/2011

The-MMs

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.

Comments

11/23/2010

Anonymous

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!

Comments

11/13/2010

aubdaub5

WOW! This is GREAT bread!

Comments

10/24/2010

Anonymous

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.

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10/04/2010

Anonymous

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.

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