Snack

Quick Oatmeal Breakfast Bread is for Breakfast, Snack.

Quick Oatmeal Breakfast Bread takes 20 minutes to prepare.

Quick Oatmeal Breakfast Bread takes 65 minutes to cook.

Quick Oatmeal Breakfast Bread makes 12 servings.

The ingredients for Quick Oatmeal Breakfast Bread are:

Ingredients
For the topping:
1/4 cup (packed) light brown sugar
1/4 cup chopped walnuts or pecans
1/4 teaspoon ground cinnamon

For the bread:
2 large eggs
1 1/4 cups unsweetened applesauce
1/3 cup flavorless oil, such as canola or safflower
1/4 cup buttermilk or whole milk (I used 1%)
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/2 cup diced dried figs, apples, or apricots or moist, plump raisins (dark or golden) (I used dried cherries, cranberries and blueberries and diced pecans)
1/4 cup nuts
1 cup old-fashioned oats

Here is how you make Quick Oatmeal Breakfast Bread:

Oatmeal Breakfast BreadDoesn't require kneading, but provides lots of opportunities for kids to mix ingredients by hand and stir the batter.- serves 12 - Adapted from Baking: From My Home to Yours, by Dorie Greenspan.Procedure1. Center a rack in oven; preheat to 350°F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.2. Make the topping: In a small bowl, use your fingers to toss together the sugar, nuts, and cinnamon until evenly mix. Set aside.3. Make the bread: Whisk together the eggs, applesauce, oil, and buttermilk until well blended.4. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Remove 1/2 teaspoon of mix; toss it with the fruit to coat. Set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry, and, using a large rubber spatula, stir just until everything is evenly moistened. Don't overdo the mixing. Scatter the dried fruit over batter and stir it to blend. Scrape batter into pan; sprinkle over topping, tamping it down lightly with fingers so it sticks.5. Bake 55 to 65 minutes, or until the bread is browned and a thin knife inserted into center comes out clean. Transfer bread to a cooling rack for about 5 minutes. Run a knife around the sides of pan and unmold. Invert and cool to room temperature right side up.Number of Servings: 12Recipe submitted by SparkPeople user STEPHMHESS.

The nutritional information for Quick Oatmeal Breakfast Bread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 302.7

• Total Fat: 11.9 g
• Cholesterol: 38.1 mg
• Sodium: 169.7 mg
• Total Carbs: 45.4 g
• Dietary Fiber: 3.0 g
• Protein: 5.3 g