Egg-Free Oatmeal Whole Wheat Quick Bread

Anu's Note:

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.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Serves: 20

Yield: 1.0 loaf

• 1 ½ cups rolled oats
• 1 ½ cups whole wheat flour
• 3 teaspoons baking powder
• ¾ teaspoon salt
• 2 ¼ tablespoons honey or 2 ¼ tablespoons maple syrup
• 1 ½ tablespoons vegetable oil
• 1 ½ cups skim milk or 1 ½ cups 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.

Reviews

[Deal or No Deal]

Good bread! As stated, it is definitely not a "sweet" bread, but adding extra honey helps (I used about 1/4 C total). Nice & hearty!

[Blue_Milkshake]

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!

[FightingwithFood]

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!