Honey Oat Quick Bread
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
Gallery
Read the full recipe after the video.
Ingredients
Directions
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
Serving Size: 3/4-inch-thick slice
Per Serving:
200 calories; protein 6.3g; carbohydrates 31g; dietary fiber 2.5g; sugars 7.8g; fat 6g; saturated fat 0.6g; cholesterol 16.2mg; vitamin a iu 56.5IU; vitamin c 0.2mg; folate 41.9mcg; calcium 87.4mg; iron 1.4mg; magnesium 26.5mg; potassium 140.9mg; sodium 399.2mg; thiamin 0.2mg.
Exchanges:
2 starch, 1 fat