Wednesday, February 2, 2011

Apple bread with oatmeal

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My internal calendar must be a little off, because it's nearly spring and I'm only now getting the urge to bake with apples. The urge for apple bread might have been triggered by my recent business trip to suburban Minneapolis, where the snowbanks lining the path between the two buildings where I had meetings reached my waist. Snow equals winter equals apples. Yes, that must have been how it started.

I collect the cheap little recipe pamphlets you find in national park gift shops, at museum stores, and in the dollar bins at garage sales and church fundraisers. Most of the recipes are terrible, but every now and then you find a gem. I've got one booklet called Apple Sampler which I think I got at a general store in Vermont more than 20 years ago. That's where I got this apple oatmeal bread recipe, which I like very much.

The bread is sweet from the apples, but not too sweet. The oatmeal makes the bread chewy. The apples keep it moist. You can taste the butter, but it's not greasy. I ate it toasted with peanut butter on top. I put slices in the kids' lunchboxes two days in a row. It feels more like breakfast than dessert, but if I were the type to take tea in the afternoon, I can see this apple bread fitting in quite nicely.

Apple bread with oatmeal
adapted from Apple Sampler: A Collection of Fresh Apple Recipes by Jan Siegrist
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup firmly packed brown sugar
  • 1 cup quick-cooking rolled oats
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup butter, melted
  • 4 large apples, coarsely shredded
Preheat the oven to 350 degrees. Spray a large loaf pan with nonstick cooking spray.

Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a large mixing bowl. Stir in the brown sugar and oats.

In a small bowl, beat together the eggs, milk and melted butter. Add the egg mixture to the oat mixture and stir just to combine. Add the shredded apples and stir again to combine.

Pour the batter into the greased loaf pan and bake 1 hour or until a toothpick comes out clean. Cool in the pan on a rack for 10 minutes, then remove the bread from the pan and cool completely on the rack.

11 comments:

Lindsey @ Gingerbread Bagels said...

I love that you found this recipe from a booklet. I'm always collecting recipes from random places. The bread looks just incredible with the combination of oats and apples. :)

Rivki Locker (Ordinary Blogger) said...

I bet this would work with whole wheat flour too. cake for breakfast sounds good to me!

marla said...

This is my kinda recipe Erika. Anything with oats and apples, consider me in. Great to hear from you on Twitter the other day. Things are busy & great. How 'bout you??

Megan said...

I would love a slice of this right now with my morning coffee. Looks so comforting.

Rocky Mountain Woman said...

Looks like perfect, wonderful moist bread...

Need to try it!

Anonymous said...

I am going to make this today. The Leftover Pasta Frittata looks really good, too. I'll make that this weekend. Thank you for the great recipes. Dianne

Diane {Created by Diane} said...

apples and oatmeal are a great combo, yummy!

Monet said...

This bread sounds like a winner! Great ingredients and not too much butter...this is a treat you can eat without guilt. I love apples year round, so I'm eager to give this a try over the weekend. Thank you for sharing with me. I hope you have a great Saturday. I'm ready for some warmth!

Anonymous said...

There was no where near enough liquid in this recipe, I had to add an extra 1/4 milk and 1/2 of apple sauce to even be able to stir it.

Erika Kerekes said...

@Anonymous - it's definitely supposed to be a thick batter. What size eggs and apples did you use? Those both contribute moisture to the batter. How did your final product turn out?

Anonymous said...

I made this today and it is definitely yummy. I use gala apples so there was plenty of moisture for the recipe. This recipe is a keeper!!

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