Apple Oatmeal Breakfast Bread
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 218
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Sodium
- 128 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 3 grams
- Protein
- 4 grams
- Sugar
- 14 grams
- Total: 2 hr 25 min (includes cooling time)
- Active: 25 min
Ingredients
Crumble Topping:
3 tablespoons uncooked oats
1 tablespoon unsalted butter, melted
1 teaspoon brown sugar
1/4 teaspoon ground cinnamon
Bread:
Nonstick cooking spray
1 cup (3.2 ounces) uncooked oats
1 cup (4.2 ounces) whole-wheat pastry flour or all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup honey
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
3 large eggs
1/3 cup brown sugar
2 cups (9.7 ounces) shredded, unpeeled apples (about 2 large)
1/3 cup chopped walnuts
Directions
- For the crumble topping: Combine the oats, butter, brown sugar and cinnamon in a small bowl; set aside.
- For the bread: Preheat the oven to 350 degrees F. Cut out an 8-by-4-inch rectangle of parchment paper and put in the bottom of a 9-by-5-inch loaf pan. Spray the pan and paper with cooking spray.
- Put the oats in a blender and blend to a flour-like consistency. Combine the oat flour, wheat flour, cinnamon, baking powder, baking soda and salt in a large bowl.
- Combine the honey, oil, vanilla and eggs in a medium bowl; add the sugar, stirring until combined. Add the apples and stir until well combined. Add the flour mixture and stir just until combined. Gently stir in the walnuts.
- Pour the batter into the prepared loaf pan and sprinkle with the crumble topping. Bake until a wooden pick inserted in the center comes out clean, about 1 hour. Cool in the pan on a wire rack 10 minutes, then remove from the pan to the rack and cool completely.