I was itching to make a loaf of my mom's cranberry nut bread yesterday (I'd only made and devoured two loaves over the holidays, which just won't cut it), but alas Safeway had no fresh cranberries on hand (that stupid grocery store regularly lets me down, which is perhaps why it's parking lot is strangely the site of the majority of Daniel's and my tiffs - we are not this couple.)Anyway, I wanted to make a quick bread and had thought that I might return to the comforting King Arthur Oatmeal Applesauce Bread that I made a while back. But then I came across a recipe for a similar quick bread based on a Dorrie Greenspan goodie on the blog Eggs on Sunday. It had the divine Dorrie and a streusel topping in its favor, so I decided to give it a go.
I made a few alterations to it, and it came out a little dryer than I might have liked, but still it's a nice, satisfying quick bread. It satiated both my need to bake and Daniel's rumbling stomach. Plus, I think it will make yummy toast. And I love toast.
Oatmeal Breakfast Bread
Adapted from Dorrie Greenspan's Baking: From My Home to Yours, by way of Eggs on Sunday
Ingredients
For the streusel:
1/4 cup packed light brown sugar (I used a bit less)
1/4 cup chopped pecans
1/4 tsp ground cinnamon
For the bread:
2 large eggs
1 1/4 cups unsweetened applesauce
1/3 cup canola oil
1/4 cup Greek yogurt
1 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup sugar
3/4 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
pinch ground cloves
1 cup old-fashioned oats
Directions
1)Preheat the oven to 350 degrees F. Butter and flour a 9×5 inch loaf pan, and tap out the excess flour.
2) In a small bowl, use your fingers to toss together the streusel topping ingredients (brown sugar, pecans, and cinnamon.) Set aside.
3) In a medium bowl, whisk together the eggs, sugar, applesauce, oil and yogurt until they’re well blended.
4) In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. Stir in the oats.
5) Pour the liquid ingredients over the flour mixture in the large bowl, and fold until they’re combined (do not overmix.)
6) Pour the batter into the prepared loaf pan. Scatter the streusel over the top, and lightly press it onto the surface of the batter with your fingers. Bake for 55 minutes.
7) Let cool in pan for about 10 minutes before placing on rack to cool completely. Wrap tightly and store.
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