Oatmeal Breakfast Bread

This is a great way to get some nutritious food in the morning that you don't have to prepare. (Well after the initial baking of it the day before of course) Just grab two slices with your coffee or orange juice and enjoy!

When I first made this bread my husband took about 1/4 of the loaf with him as he ran out the door to work, and when he came home this is what he said:

"What WAS that bread you made? It was SOOO good! You should keep that in the house always! At first I thought it was banana bread (cuz that's what I made in the loaf pans the last 5 times lol) then I saw the walnuts on top. Yum!."

This bread will keep well wrapped in plastic wrap for 3-4 days on the counter or you can slice it and freeze for up to 2 months. Just pop slices in the toaster or microwave to thaw.

Bread ingredients:

2 large eggs

1 1/4 cup unsweetened applesauce

1/3 cup canola oil
1/4 cup buttermilk (regular milk will work fine too but buttermilk somehow just makes everything taste better)
1 1/4 cups flour (I used 3/4 cup all-purpose, 1/2 cup whole wheat)

3/4 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg
1 cup oats

1/2 cup diced dried fruit you can use apples, apricots, raisins, figs or do what I did and use craisins yummy

Topping:

2 Tbsp light brown sugar

1/4 cup chopped walnuts or pecans

1/4 teaspoon ground cinnamon
Mix together and set aside

Center a rack in the oven and preheat to 350'  Spray a 9x5-inch loaf pan with cooking spray.

Whisk together the wet ingredients: eggs, applesauce, oil and buttermilk until well blended.

In a large bowl, whisk together all the dry ingredients flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg, and oats. Pour the liquid ingredients over the dry and stir just until everything is evenly moistened. Scatter the dried fruit over the batter and stir to blend.  Scrape the batter into the pan and sprinkle on the topping, tamping it down very lightly with your fingers so it sticks.  

Bake for 50 to 60 minutes, or until the bread is browned and a thin knife inserted into the center comes out clean.  Transfer the bread to a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold.  Cool to room temperature. This recipe makes 1 loaf, feel free to double it and (after letting it cool completely) slice up the second loaf and put it in the freezer.

Nutrition Facts User Entered Recipe
10 Servings
Amount Per Serving
Calories		237.6
Total Fat		9.0 g
	Saturated Fat	1.0 g
	Polyunsaturated Fat	2.7 g
	Monounsaturated Fat	4.7 g
Cholesterol		36.3 mg
Sodium		322.8 mg
Potassium		123.8 mg
Total Carbohydrate		41.2 g
	Dietary Fiber	3.2 g
	Sugars	17.3 g
Protein		4.0 g

Vitamin A	1.7 %
Vitamin B-12	2.0 %
Vitamin B-6	2.6 %
Vitamin C	1.0 %
Vitamin D	0.8 %
Vitamin E	13.3 %
Calcium	7.1 %
Copper	6.1 %
Folate	4.0 %
Iron	9.4 %
Magnesium	7.9 %
Manganese	48.1 %
Niacin	4.2 %
Pantothenic Acid	3.0 %
Phosphorus	12.8 %
Riboflavin	7.6 %
Selenium	3.6 %
Thiamin	12.2 %
Zinc	5.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.