Monday, June 25, 2007

Honey-Oat Quick Bread

2 T. plus 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, divided
1-1/3 cups whole-wheat or white whole-wheat flour
1 cup all-purpose flour
2-1/4 t. baking powder
1/4 t. baking soda
1-1/4 t. salt
1-8 oz. container nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup honey, preferably a mild variety
3/4 cup nonfat or low-fat milk

  • Position oven rack in middle of oven; preheat to 375 degrees. Generously coat a 9x5 inch loaf pan with cooking spray. Sprinkle 1 T. oats in the pan.
  • 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 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.
  • Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle 1 T. oats over the top.
  • Bake 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 on a wire rack for 15 minutes. Run a table knife around the loaf to loosen it and turn out on to the rack. Enjoy!

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