Oatmeal baked goods are inevitably some of my favorites, whether you’re talking about oatmeal cookies or a hearty oatmeal-laden sandwich bread. Oatmeal has a nuttiness to it that you can’t quite get with other grains and always introduces an excellent texture to baked goods. This Cinnamon Oatmeal Quick Bread is an easy to make loaf that showcases how delicious oatmeal can be in baked goods besides cookies (even though I’ll always have a soft spot for cookies, too).
The bread has a moist, dense crumb that is just packed with flavor. You’ll get a hint of the sweet nuttiness of the oatmeal, along with plenty of cinnamon and vanilla. While there are times that a dense crumb could suggest a bread that is tough, this is not the case here, where the loaf is very tender. The generous topping of cinnamon and sugar adds an extra layer of sweetness to the bread and creates a little bit of a crunch on top of the loaf. I swirled the topping in just slightly (using a knife to run it through the first 1-inch or so of batter) to give the loaf a pretty finished look and draw a bit of extra cinnamon into the bread.
This loaf will smell amazing while it is baking, thanks to all that fragrant cinnamon. Since it is so tender, you need to be patient and wait until it has completely cooled before slicing it. My favorite way to eat this is in thick slices, topped with a little bit of salted butter, as part of my breakfast. After all, it is oatmeal! The loaf is also excellent plain and can hold up to toasting if you want to warm it up a little bit before serving. And even though I like it for breakfast, it’s an easy dessert loaf, as well. The bread will keep well in an airtight container for several days after baking.
Cinnamon Oatmeal Quick Bread
2 cups all purpose flour
1 1/2 cups quick cooking oatmeal
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
1 cup sugar
1/4 cup brown sugar
2 large eggs
1 cup milk
2 tsp vanilla extract
1/3 cup butter, melted and cooled
topping: 2 tbsp sugar + 1/2 tsp cinnamon
Preheat oven to 375F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, oatmeal, baking powder, salt, cinnamon and sugar.
In a medium bowl, whisk together brown sugar, eggs, milk and vanilla extract. Add to dry ingredients and stir until well-combined. Pour in melted butter and mix until butter is completely incorporated and batter is uniform.
Pour into prepared loaf pan.
In a small bowl, whisk together topping ingredients. Sprinkle the cinnamon-sugar topping over the batter and swirl slightly into the batter (just along the top) with a knife.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean and the top springs back when lightly pressed.
Allow loaf to cool in the pan for at least 15 minutes, then turn it out onto a wire rack to cool completely.
Makes 1 loaf.
Honey Oat Quick Bread
- Position rack in middle of over and preheat to 375 degrees.
- Generously coat a 9 x 5 inch loaf pan with cooking spray.
- Sprinkle 1 Tablespoon oats in the pan, coating the sides and bottom with the oats.
- Thouroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
- Using a fork, beat together 1 cup of oats, yogurt, egg, oil and honey in a medium bowl until well blended.
- Stir in milk.
- Gently stir the yogurt mixture into the flour mixture just until thoroughly incoporated but not overmixed (excess mixing can cause toughening).
- Immedieatley scrape the batter into the pan, spreading evenly to the edges.
- Sprinkle the reserved 1 Tablespoon oats over the top of loaf.
- Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 – 50 minutes. (It’s normal for the top to crack).
- Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it outo the rack.
- Let cool until barely warm, about 45 minutes.
Honey Oat Quick Bread – A yeast free bread made with oats and wheat flour, sweetened with honey, and baked until golden brown. This easy no-yeast, no-knead recipe is ready in an hour!
Oh, carbs!!!! I just adore them. Oatmeal Blueberry Bread, Pumpkin Bread…I love ’em all!
A piece of good quality, really fresh bread is in my top 5 favorite foods of all time. Toasted slightly, smeared with butter, and sprinkled with sea salt. Now we’re talking. Sometimes the simplest things are the best.
No Yeast Bread
I rarely make bread at home. I lack the patience necessary to work with yeast. But, when I recently saw a recipe for a Honey Oat Yeast Free Bread I was immediately sold. No kneading, no rising, no waiting! Sign me up!
This bread is filled with oats and white whole wheat flour and sweetened with honey. Low fat yogurt, low fat milk, and canola oil add moisture. And although it resembles a loaf of sandwich bread, the texture and flavor of this bread is different, since there is no yeast. Think: quick bread, not sandwich bread.
Honey Oat Bread
This bread has a lot going for it – it is tender and slightly dense with a fine crumb. The top of the loaf is golden brown and glistening with honey, and the interior is soft. It has a slight sweetness without being too sweet. Plus, it’s good for you, too!
This bread is fabulous straight from the oven or reheated in your toaster. Spread on some butter and top with sea salt, honey, or jam. It’s the perfect accompaniment to a bowl or soup or a salad, and it makes fantastic toast for breakfast.
Wait, did I just make homemade bread in under an hour?! Yes, yes I did. 🙂 And you can too!
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Honey Oat Quick Bread (no yeast, no knead)
A tender loaf of bread filled with oats and wheat flour, sweetened with honey, and baked until golden brown. This easy no-yeast, no-knead recipe is ready in an hour! Course Breakfast, side, Snack Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour Servings 12 slices Calories 183kcal Author Allison – Celebrating Sweets
- 1 cup plus 2 tablespoons old fashioned rolled oats divided
- 1 1/3 cups white whole wheat flour
- 1 cup all purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 scant cup low fat plain yogurt not Greek yogurt
- 1 large egg
- 1/4 cup canola oil
- 1/4 cup plus 1 tablespoon honey divided
- 3/4 cup low fat milk
- Preheat oven to 375°F. Generously grease a 9×5 inch loaf pan. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
- In a large bowl, stir together white whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, use a fork to beat 1 cup oats, yogurt, egg, oil, and 1/4 cup honey until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Pour the batter into the pan, spreading evenly to the edges.
- Bake the loaf in the center of the oven until golden brown on top and a toothpick inserted in the center comes out clean, 30 to 45 minutes (beginning checking at 30 minutes). Remove from the oven and place the pan on a wire rack. While the bread is still warm, gently brush the top of the loaf with 1 tablespoon of honey. Sprinkle with 1 tablespoon oats. Allow to cool slightly. Serve warm.
Recipe adapted from Eating Well
Calories: 183kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Cholesterol: 14mg | Sodium: 278mg | Potassium: 155mg | Fiber: 2g | Sugar: 6g | Vitamin A: 35IU | Calcium: 66mg | Iron: 1.2mg Tried this recipe?Mention @CelebratingSweets or tag #CelebratingSweets!