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

12/11/2009

Anonymous

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.

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10/16/2009

Anonymous

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

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10/09/2009

Anonymous

Excellent!!! Subbed some of the white flour with Quinoa and Brown Rice flours. Delish!!!!

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10/03/2009

Anonymous

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.

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