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Apple Oat Quick Bread Recipe

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3.9 from 4 reviews

  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Apple Oat Quick Bread is a moist and hearty loaf made without yeast, featuring wholesome rolled oats, tender apples, and warming cinnamon. Naturally sweetened with maple syrup or honey, this bread bakes up golden and is perfect for breakfast, snack, or dessert. Easy to prepare and ideal for those seeking a quick, wholesome homemade bread without the wait for rising.

Ingredients

Wet Ingredients

  • 3 large eggs
  • ¼ cup (60ml) olive oil (can use vegetable or canola oil)
  • 1 teaspoon (5ml) vanilla extract
  • ¼ cup (60ml) maple syrup or honey (can substitute with same amount white or brown sugar)

Dry Ingredients

  • 1 cup (100g) rolled oats (old fashioned oats)
  • 1 cup (120g) all purpose flour (plain flour) (can substitute whole wheat or wholemeal flour)
  • 1 teaspoon ground cinnamon
  • 2 level teaspoons baking powder
  • ½ teaspoon salt

Add-ins

  • 2 medium apples, peeled and chopped (about 1 ½ cups / 225g)
  • ¼ cup (40g) chopped pecan nuts or walnuts (optional)

Instructions

  1. Prepare the loaf pan: Grease and line an 8.5 x 4.5 inch (21 x 11 cm) loaf pan with parchment paper, allowing the paper to hang over the sides for easy removal after baking.
  2. Preheat oven: Position the oven rack in the center and preheat the oven to 356°F / 180°C (160°C fan).
  3. Mix wet ingredients: In a large bowl, whisk together the eggs, olive oil (or vegetable oil), vanilla extract, and maple syrup or honey until thoroughly combined.
  4. Add dry ingredients and fruit: To the wet mixture, add the rolled oats, all-purpose flour, ground cinnamon, baking powder, salt, chopped apples, and nuts if using. Stir until just combined, taking care not to over mix to ensure a tender crumb.
  5. Transfer batter: Pour the batter into the prepared loaf pan, spreading evenly.
  6. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Protect top if needed: If the bread’s surface is browning too quickly during baking, tent it loosely with aluminum foil, avoiding contact with the bread’s surface.
  8. Cool: Remove the bread from the oven and cool in the pan for 10 minutes, then transfer to a wire rack and allow to cool completely for about 15 minutes before slicing.
  9. Storage: Once cooled, store at room temperature wrapped tightly in plastic wrap or an airtight container for up to 2 days.
  10. Refrigeration: Store cooled bread wrapped or sealed for up to 5 days in the refrigerator.
  11. Freezing: Wrap the bread tightly in plastic wrap, place in a freezer-safe bag or container, and freeze for up to 3 months. For convenience, slice the bread, separating slices with parchment paper before freezing. Thaw slices at room temperature or warm before serving.

Notes

  • Rolled oats: Use old fashioned oats for texture; quick oats are not recommended as they may make the bread too dense.
  • Baking powder: Ensure it’s fresh for proper rise; baking soda is not a substitute in this recipe.
  • Apples: Peeling and chopping apples adds moisture and subtle sweetness; use any sweet apple variety like Fuji, Gala, or Honeycrisp.
  • Loaf Pan: Using parchment paper with overhang makes removing the bread easier without damage.
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/apple-oat-quick-bread-recipe/