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

10/03/2010

Anonymous

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.

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09/14/2010

lady.spectre

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.

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06/06/2010

Anonymous

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!

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05/31/2010

Anonymous

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 :)

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05/20/2010

Anonymous

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.

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