Egg-Free Oatmeal Whole Wheat Quick Bread

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Serves: 20,Yield: 1loaf

    • About This Recipe

    “This recipe fits the bill in my search for egg-free quick breads. It tastes great fresh from the oven. You can make this vegan by using maple syrup instead of honey, and soy milk. It is not a “sweet” bread, so if you want to make it sweeter, increase the amount of honey.”

    Ingredients

  • 1 1/2 cupsrolled oats
  • 1 1/2 cupswhole wheat flour
  • 3teaspoonsbaking powder
  • 3/4 teaspoonsalt
  • 2 1/4 tablespoons honey or 2 1/4 tablespoonsmaple syrup
  • 1 1/2 tablespoonsvegetable oil
  • 1 1/2 cups skim milk or 1 1/2 cupssoymilk

    • Directions

  • Preheat oven to 450°F (230°C).
  • Lightly grease and dust a 9x5x3-inch loaf tin.
  • Grind oats in a food processor or blender to form a meal/flour.
  • In a large bowl, combine oatmeal, whole-wheat flour, baking powder and salt.
  • In a separate bowl, vigorously whisk together honey and vegetable oil to form an emulsion; then stir in the milk and mix well until dissolved.
  • Add wet ingredients to the dry ingredients and mix well to form a moist, viscous batter.
  • Pour/spoon batter into prepared loaf tin and bake in preheated oven for 30-40 minutes or until the top starts to brown slightly.
  • Remove from loaf tin, cool completely on a wire rack and cut into slices (20 slices is the original yield).
  • Serve with honey, butter, syrup, or applesauce; or use in sandwiches.

    • Reviews

  • “Very tasty!!And easy to make!I did as another reviewer suggested by leaving the oats whole as we like “chunky” bread.It was delicious and everyone LOVED it!We couldn’twait for it to cool completely so it didn’t slice as easily as I would have liked, but I think it will once it is completely cooled.Thanks for a great quick bread recipe!”

  • “Good bread! As stated, it is definitely not a “sweet” bread, but adding extra honey helps (I used about 1/4 C total). Nice & hearty!”

  • “I’m baking this recipe right now. I was glad to find it because I was looking for egg-free quick breads that I could feed to our baby. I’m using maple syrup instead of honey (no honey for the baby!) and 2 small ripe bananas instead of the oil (just because the baby likes bananas). I didn’t have any whole wheat flour, so I’m using white flour and substituting unprocessed bran for the rolled oats. This is the first time I’m baking with soymilk–one of our dinner guests tonight is lactose intolerant. Hope it’ll be a crowd-pleaser!”

  • “What a yummy bread!I skipped the step of grinding the oats and left them whole.I baked at 350 for about 30 minutes and the bread did gain some volume.It was perfectly moist – even the picky hubby liked it.I’ll definitely try this again with cinnamon and raisins or apple chunks!”

  • “This was very easy to make and tasty.I followed the suggestion to bake at 350 degrees for 40 minutes and was pleased with the results.I added raisins to it, and next time, I think I’ll add a little cinnamon.”

  • “We just tried this bread and my husband said it was “yummy!”I put 3 Tablespoons of honey and I baked it at 350 for 40 min and it came out great!”

  • “This bread has been one of my favorite things since I was a child – but I love a really dense, whole-grain bread, and yes, in 20 years of making this, I’ve never gotten it to rise. My recipe, which I just made, calls for 2/3 the amount of all the ingredients listed here, and molasses instead of honey (honey sounds good, though). It also calls for patting the dough with floured hands on a greased, floured cookie sheet into a 1/2 inch circle, and then pricking it all over with a fork, baking for 10 minutes or more, and serving in wedges. I love it with crazy amounts of good butter, sharp cheddar, and tart apples.”

  • “Well, this just didn’t work very well for me.I only cooked it for 25 minutes, and it was still burned when I took it out of the over – so make sure you watch it carefully.Also, the bread didn’t really rise at all in the oven.Of course, it’s a quick bread, so I didn’t expect it to rise like a yeast bread, but this didn’t rise at all.The no-rise, combined with the fact that it was in such a big pan, cause the loaf to come out quite short (about 1.5 inches).That said, the bread has a nice mellow taste, and good consistency.It’s so easy to make that I’d recommend trying it, but use a smaller pan, so the batter fills nearly to the top.And watch it like a hawk while it’s cooking :)”

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