Onward with the Christmas baking! I believe in trying new recipes during the holidays because you can discover some really nice ones.
This one will definitely go into the recurring recipe file. It’s called Apple Cinnamon Oatmeal Bread, but is actually made with applesauce (and a little Greek yogurt). The combination of ingredients makes a very, very moist and tender cake.
I think Julie at Lovely Little Kitchen is pure genius making the glaze with applesauce and powdered sugar. After letting the bread cool 15 minutes or so, the glaze soaks into it and creates a wonderfully sweet topping to a not-too-sweet bread. It’s wonderful!
While taking photos, I ate two slices…can’t have an end piece in the picture, right? Then I had to taste a regular piece so I could intelligently (ahem) review it for you. It was all I could do to keep from eating a couple of more. See how moist?
- 1 3/4 C. flour
- 1 C. old-fashioned oats
- 1/4 tsp. salt
- 1 1/2 tsp. cinnamon
- 1 1/2 tsp. baking powder
- 1 C. sugar
- 3/4 C. vegetable oil
- 2 eggs, beaten
- 1/2 C. plain nonfat Greek yogurt
- 1 C. applesauce
- 1 tsp. vanilla
- 2/3 C. powdered sugar
- 1/4 C. applesauce
- Preheat the oven to 350 degrees and grease two loaf pans.
- In a large bowl, add flour, oats, salt, cinnamon, and baking powder and stir to combine. Set aside.
- In another bowl, mix sugar, oil, eggs, yogurt, applesauce and vanilla, then stir into the dry ingredients by hand until just combined.
- Divide the batter between the two loaf pans and bake for 41-43 minutes (test doneness with a toothpick - it should come out a little moist, but mostly clean).
- Remove from the oven and keep in pan for 5 minutes. Meanwhile, whisk together the powdered sugar and applesauce in a small bowl.
- Turn out the bread onto a cooling rack with waxed paper under it. Spoon the glaze evenly over both loaves. Allow the glaze to set before slicing.
Tips and Stuff:
Just stir the ingredients until they're combined - about 15 strokes. You want that lovely oatmeal texture coming through without being tough.
I used a glass loaf pan and a metal loaf pan and both worked equally well. The loaves won't rise quite as high as conventional quick breads, but they end up great.
Let the glaze dry completely before wrapping with plastic wrap.
Nutrition Information:Yield: 24 Serving Size: 1 slice
Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 63mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 2g
Nutrition Values are Approximate