Honey Oat Quick Bread

Name: Honey Oat Quick Bread
Total time: 1 h 45 min
Ingredients: 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided; 1 1/3 cups whole-wheat flour, or white whole-wheat flour (see Tip); 1 cup all-purpose flour; 2 ¼ teaspoons baking powder; ¼ teaspoon baking soda; 1 ¼ teaspoons salt; 8 ounces (scant 1 cup) nonfat or low-fat plain yogurt; 1 large egg; ¼ cup canola oil; 1/4 cup clover honey, or other mild honey; ¾ cup nonfat or low-fat milk

Rating: 4.73 stars

60 Ratings
14 Reviews

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.

Nancy Baggett

Source: EatingWell Magazine, January/February 2007

Gallery

Read the full recipe after the video.

Recipe Summary

total:

1 hr 45 mins

Servings:

Nutrition Profile:

Vegetarian

Nutrition Info

Directions

Step 1
Position rack in middle of oven; preheat to 375 degrees F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.

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Step 2
Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
Step 3
Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It's normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

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

Reviews (14)

Read More Reviews

60 Ratings

5 star values: 50
4 star values: 6
3 star values: 2
2 star values: 2
1 star values: 0

Reviews: Most Helpful

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EatingWell User

10/29/2011

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. Read More

EatingWell User

10/30/2011

After following all directions I made the simple mistake of taking the bread out after 50 minutes of cooking despite the fact that the toothpick didn't come out entirely clean. Mistake. The flavor of the bread is yummy but I'll definately be sure to adjust the time accordingly next time. Read More

EatingWell User

10/30/2011

regarding the comment about coconut oil being unhealthy you are somewhat misinformed....of course REFINED coconut oil is terribly unhealthy but extra virgin organic coconut oil is the single healthiest oil you can get--even healthier than olive oil! and it actually improves good cholesterol as well as helps promote joint health digestion brain function healthy skin heart etc. natural health doctors and nutritionist actually recommend daily consumption of a tablespoon per day or more as a dietary supplement. look it up and you will be pleasantly surprised!:) just be sure it's EXTRA VIRGIN and NOT refined! Read More

aubdaub5@gmail.com

10/29/2011

WOW! This is GREAT bread! Read More

EatingWell User

10/30/2011

This bread was delicious and went wonderfully with soup. It was very easy to make and tasted good warmed with butter. Anonymous Buffalo NY Read More

EatingWell User

10/30/2011

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. Read More

photojess

10/30/2011

I love this bread. I made vegetarian chili tonight and this to go with it. No complaints at all and followed the recipe as it. I have the added benefit of my father being a local beekeeper so I get local honey too. He'd be glad to know I baked with some of his honey. Read More

EatingWell User

10/31/2011

I love this recipe. I have made it to go with soup and beef stew. It's so delicious and makes the house smell like bread and honey while it's baking. Also delicious toasted with a little bit of butter and/or jam. Susan Salem MA Read More

EatingWell User

10/31/2011

Delicious and SO easy to make! It goes well with soup and also makes great peanut butter sandwiches! It has just a hint of sweetness not too much to go with savory dishes. I've made this twice now and will definitely be making it again. Lori Simsbury CT Read More

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