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Nutrition Facts
Serving Size 1 (37g) Recipe makes 20 servings
Calories 77
Calories from Fat 14		(18%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 153mg		6%
Potassium 92mg		2%
Total Carbohydrate 13.7g		4%
	Dietary Fiber 1.7g	6%
	Sugars 2.1g
Protein 2.9g		5%
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Egg-Free Oatmeal Whole Wheat Quick Bread

Recipe #21197 | 1 hour | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Anu
Mar 3, 2002

This recipe fits the bill in my search for egg-free quick breads. It tastes great fresh from the oven. You can make this vegan by using maple syrup instead of honey, and soy milk. It is not a "sweet" bread, so if you want to make it sweeter, increase the amount of honey.

SERVES 20 , 1 loaf (change servings and units)

Ingredients

1 1/2 cups rolled oats
1 1/2 cups whole wheat flour
3 teaspoons baking powder
3/4 teaspoon salt
2 1/4 tablespoons honey or maple syrup
1 1/2 tablespoons vegetable oil
1 1/2 cups skim milk or soymilk

Directions

1
Preheat oven to 450°F (230°C).
2
Lightly grease and dust a 9x5x3-inch loaf tin.
3
Grind oats in a food processor or blender to form a meal/flour.
4
In a large bowl, combine oatmeal, whole-wheat flour, baking powder and salt.
5
In a separate bowl, vigorously whisk together honey and vegetable oil to form an emulsion; then stir in the milk and mix well until dissolved.
6
Add wet ingredients to the dry ingredients and mix well to form a moist, viscous batter.
7
Pour/spoon batter into prepared loaf tin and bake in preheated oven for 30-40 minutes or until the top starts to brown slightly.
8
Remove from loaf tin, cool completely on a wire rack and cut into slices (20 slices is the original yield).
9
Serve with honey, butter, syrup, or applesauce; or use in sandwiches.

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Featured Reviews for This Recipe

From: Blue_Milkshake

On Sep 16, 2009

I'm baking this recipe right now. I was glad to find it because I was looking for egg-free quick breads that I could feed to our baby. I'm using maple syrup instead of honey (no honey for the baby!) and 2 small ripe bananas instead of the oil (just because the baby likes bananas). I didn't have any whole wheat flour, so I'm using white flour and substituting unprocessed bran for the rolled oats. This is the first time I'm baking with soymilk--one of our dinner guests tonight is lactose intolerant. Hope it'll be a crowd-pleaser!

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From: Fyrdancer

On Jul 8, 2009

What a yummy bread! I skipped the step of grinding the oats and left them whole. I baked at 350 for about 30 minutes and the bread did gain some volume. It was perfectly moist - even the picky hubby liked it. I'll definitely try this again with cinnamon and raisins or apple chunks!

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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.

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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.

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