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 thought Julie at Lovely Little Kitchen was 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?
I’m thinking this may not make it to the Christmas platters. I’ll head in there now and store it so I won’t be tempted again. Maybe just keep one more little piece out…
Glazed Apple Cinnamon Oatmeal Bread
**** Really, really good oatmeal bread; great texture and the flavor is outstanding. Makes 2 flatter-than-usual loaves, but perfect for it. Thanks to Julie at Lovely Little Kitchen for the recipe.
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 degree 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 clean). Remove from the oven and keep in pan for a few minutes. Meanwhile, whisk together the powdered sugar and applesauce in a small bowl.
Turn out the bread on to 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.