Buttermilk Oat Quick Bread

Quick breads are one of my most favourite recipes. I always want to make full use of my oven so this bread is a great throw in once you finish cooking your dinner and the oven is still hot. My weekend is rather quiet. what about yours? I wish you a very pleasant and eventful one.

Whisk together the white whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a bowl.

In a separate bowl, whisk together the buttermilk, milk, egg, oil, and the brown sugar until well blended.

Stir in the oats.

Very gently stir the buttermilk-oat mixture into the flour mixture until well incorporated but not over mixed (excess mixing can cause toughening).

Spoon the batter into the prepared pan, spreading evenly to the edges. 
Bake the loaf in the centre of the oven until brown on top and a skewer inserted in the centre comes out clean, 50 to 60 minutes. (I baked the bread for 60 minutes)

Remove the loaf from the oven and place the pan on a wire rack. While the bread is still warm, gently brush the top with the 1 tablespoon honey or apricot jam.

Sprinkle with the 1 tablespoon oats. Allow to cool slightly, then remove from the pan. Serve warm.

Buttermilk Oat Quick Bread

Preparation time:15 minutes; Baking time: 40-50 minutes; Makes: 9 x 5 inch loaf

Buttermilk Oat Quick Bread myfavouritepastime.com
Without Honey

Ingredients

  • 1 cup quick rolled oats + 1 tablespoons extra
  • 170g (1 1/3 cups, 6oz) white whole wheat flour

  • 125g (1 cup, 4.5oz) all purpose flour

  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon

  • 1¼ teaspoons salt

  • 1 scant cup buttermilk (more than 3/4 less than 1 cup)
  • 180ml (3/4 cup) low fat milk
  • 1 large egg

  • ¼ cup canola oil

  • ¼ cup brown sugar fully packed

Topping

  • 1 tablespoon apricot preserve or honey
  • 1 tablespoon rolled oats

Instructions

  1. Preheat the oven to 375°F ten minutes before baking. Generously grease a 9×5 inch loaf pan. Sprinkle the extra tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with the oats.
  2. Whisk together the white whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt in a bowl.
  3. 
In a separate bowl, whisk together the buttermilk, milk, egg, oil, and the brown sugar until well blended. Stir in the oats.
  4. Very gently stir the buttermilk-oat mixture into the flour mixture until well incorporated but not over mixed (excess mixing can cause toughening).
  5. Spoon the batter into the prepared pan, spreading evenly to the edges. 
Bake the loaf in the centre of the oven until brown on top and a skewer inserted in the centre comes out clean, 50 to 60 minutes. (I baked the bread for 60 minutes)
  6. Remove the loaf from the oven and place the pan on a wire rack. While the bread is still warm, gently brush the top with the 1 tablespoon honey or apricot jam. Sprinkle with the 1 tablespoon oats. Allow to cool slightly, then remove from the pan. Serve warm.

Points to Note

  1. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

myfavouritepastime.com

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

4 thoughts

  1. Every time I make my sourdough batons, I regret that I hadn’t thought far enough ahead to have a loaf of quick bread (or your delicious-looking scones!) ready to put in to take advantage of that 500-degree oven. It takes forever to cool down, so having bread sucking up that extra heat would be a big plus.

    Must turn off my SLOTH setting, and get with it!

    Virtual hugs,

    Judie

    1. Hi Judie
      Thanks for making me smile and even laugh out loud. That is so true. I always plan to throw in something in the oven and a 500F oven shouldn’t be left to go to waste for sure. It’s such a pleasant day today. Thanks for the compliments.
      Virtual Hugs, my friend
      Liz

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