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Honey Oat Quick Bread

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

Your rating: None Average: 4.2 (259 votes)

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...
Honey Oat Quick Bread Recipe

53 Reviews for Honey Oat Quick Bread

02/18/2011
"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!

easy, very good
Comments
02/04/2011
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.

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

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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