Monday, June 14, 2010

Oatmeal Breakfast Bread

Oatmeal Breakfast Bread
¼ c. chopped nuts
¼ c. light brown sugar
¼ t. cinnamon

2 eggs
1 ¼ c. unsweetened apple sauce
1/3 c. canola oil
¼ c. whole milk, buttermilk or plain yogurt
1 ¼ c. AP flour or whole wheat flour
½ to ¾ sugar (by preference)
1 ½ t. baking powder
¾ t cinnamon
½ t baking soda
½ t salt
¼ t ground nutmeg
Pinch of cloves
½ c. dried fruit - figs, apples, raisins
1 c. old fashioned oats

Preheat oven to 350 degrees. Butter and flour (and parchment the bottom of if you’re so inclined) a 9 “ loaf pan or two 8 “ pans (loaves won’t be as tall, but if you try to put it all in an anything smaller than a 9” it will overflow during baking. Trust me :))
Mix topping together in a small bowl. Set aside.
In a medium bowl, whisk eggs, sugar, applesauce, oil and milk. Set aside.
In a large bowl stir together the flour, baking powder, soda, cinnamon, salt, nutmeg, cloves and oats. Toss dried fruit in flour mixture just to coat. Pour the wet ingredients over the flour mixture and fold with a rubber spatula just until combined.
Pour the batter into prepared pan(s). Sprinkle with topping. Bake 9” loaf 50-60 minutes. Smaller loaves 45-55 minutes.
Cool for 10 minutes in the pan, then turn out on a rack to cool.

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