Friday, June 22, 2012

Honey Oat Quick Bread

      I can't say enough positive things about quick breads. I enjoy these just as much as I do yeast breads..and sometimes more because of the variety of flavors quick breads come in.

I whipped this up two days ago and the bread is still crazy moist and delicious. The honey flavor is wonderful and the whole wheat flour makes it ok to have another thick slice thats salthered in butter and honey.

So go make some for you or your family this weekend. It's sooooo easy!

Honey Oat Quick Bread

1 cup plus 2 TBS Quick Cooking Oats,divided
1-1/3 cups Whole Wheat Flour
1 cup All-purpose Flour
2-1/4 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Salt
1 tsp. Ground Cinnamon
1 cup Nonfat or low-fat Plain Yogurt
1 Large Egg
1/4 cup Canola Oil
1/4 cup Honey
3/4 cup Nonfat or low-fat Milk

Preheat oven to 375 or 190 celcius. Generously coat a 9x5 inch loaf pan with nonstick spray. Sprinkle 1 tablespoon of oats into the pan and tilt the pan back and forth to coat the sides and bottom with oats;set aside.

In a large bowl,whisk together the flour,baking powder, baking soda, salt and ground cinnamon;set aside.

In a medium bowl,using a fork or whisk,beat 1 cup of oats,yogurt,egg, oil, and honey until well blended. Stir in milk. Add yogurt mixture to flour mixture and stir just until thoroughly don't want to over mix..overmixing makes tough quick breads.

Pour the batter into the prepared pan,spreading evenly to the edges. Sprinkle the top with the remaining 1 tablespoon of oats.

Bake 40-50 mins,or until bread is well browned and toothpick inserted comes out clean. Cool the bread in the pan on a wire rack for 15 minutes.  Turn the bread out and onto the wire rack to cool completely ( you may need to run a knife around the edges of the pan to loosen the loaf before turning it out.) Cool for a further 45 mins and enjoy slightly warm with bread and honey :)

Yield: 1,9-inch loaf
Source: Sweet Pea's Kitchen