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Honey Oat Quick Bread

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 45 Minutes
  12 slices
This bread has a pleasant flavor and divinely moist, tender crumb. It goes well with almost any soup or chowder. Plus, the recipe requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful.

Make Ahead Tip: Store cooled bread, tightly wrapped, for up to 1 day at room temperature. If desired, warm (wrapped in foil) at 375°F before serving.
2 tablespoons plus 1 cup  old-fashioned rolled oats or quick-cooking (not instant) oats divided
1 1/3 cups  whole-wheat flour or white whole-wheat flour
1 cup  all-purpose flour
2 1/4 teaspoons  teaspoons baking powder
1/4 teaspoon  baking soda
1 1/4 teaspoons  salt
1 8-ounce container (scant 1 cup)  nonfat or low-fat plain yogurt
1 large  egg
1/4 cup  canola oil
1/4 cup  clover honey or other mild honey
3/4 cup  nonfat or low-fat milk
Honey Oat Quick Bread Recipe at
Position rack in middle of oven; preheat to 375 degrees F.

Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats; set aside another 1 tablespoon oats for garnishing the loaf.

Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat together the remaining 1 cup 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 incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the reserved 1 tablespoon oats over the top.

Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 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 out onto the rack. Let cool until barely warm, about 45 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Whole Grain Breakfasts
 Warm, Fresh Bread
Nutrition Facts per Serving
Yield:   12 slices
Calories: 192
Fat. Total: 6g
Fiber: 2g
Carbohydrates, Total: 31g
Sodium: 395mg
% Cal. from Fat: 28%
Cholesterol: 18mg
Protein: 6g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Grace, CA Reviewed: 03/03/2013
Very good
Made this bread this morning for breakfast. I didn't have yogurt so used sour cream, and used canned milk. The bread cooked up perfectly moist and delicious, and was very easy to make.
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