Egg-Free Oatmeal Whole Wheat Quick Bread

From: Chef #617359

On Oct 16, 2007

This was very easy to make and tasty. I followed the suggestion to bake at 350 degrees for 40 minutes and was pleased with the results. I added raisins to it, and next time, I think I'll add a little cinnamon.

From: Cupcakem

On May 31, 2007

We just tried this bread and my husband said it was "yummy!" I put 3 Tablespoons of honey and I baked it at 350 for 40 min and it came out great!

From: federico

On Jun 9, 2004

Well, this just didn't work very well for me. I only cooked it for 25 minutes, and it was still burned when I took it out of the over - so make sure you watch it carefully. Also, the bread didn't really rise at all in the oven. Of course, it's a quick bread, so I didn't expect it to rise like a yeast bread, but this didn't rise at all. The no-rise, combined with the fact that it was in such a big pan, cause the loaf to come out quite short (about 1.5 inches). That said, the bread has a nice mellow taste, and good consistency. It's so easy to make that I'd recommend trying it, but use a smaller pan, so the batter fills nearly to the top. And watch it like a hawk while it's cooking

From: Nose

On Jan 23, 2005

This bread has been one of my favorite things since I was a child - but I love a really dense, whole-grain bread, and yes, in 20 years of making this, I've never gotten it to rise. My recipe, which I just made, calls for 2/3 the amount of all the ingredients listed here, and molasses instead of honey (honey sounds good, though). It also calls for patting the dough with floured hands on a greased, floured cookie sheet into a 1/2 inch circle, and then pricking it all over with a fork, baking for 10 minutes or more, and serving in wedges. I love it with crazy amounts of good butter, sharp cheddar, and tart apples.