Sunday Brunch: Dorie Greenspan's Oatmeal Breakfast Bread
Today's Sunday Brunch recipe, Oatmeal Breakfast Bread, comes from the fertile imagination of one of our 2007 Most Serious Eater award winners, Dorie Greenspan. In her headnote she describes this bread as "lightly spiced, fruit-speckled, almost pudding soft." Yum.
Oatmeal Breakfast Bread
- makes 12 servings -
Adapted from Baking: From My Home to Yours
Ingredients
For the topping:
1/4 cup (packed) light brown sugar
1/4 cup chopped walnuts or pecans
1/4 teaspoon ground cinnamon
For the bread:
2 large eggs
1 1/4 cups unsweetened applesauce
1/3 cup flavorless oil, such as canola or safflower
1/4 cup buttermilk or whole milk
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/2 cup diced dried figs, apples, or apricots or moist, plump raisins (dark or golden)
1 cup old-fashioned oats
Procedure
1. Center a rack in oven; preheat to 350°F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.
2. Make the topping: In a small bowl, use your fingers to toss together the sugar, nuts, and cinnamon until evenly mix. Set aside.
3. Make the bread: Whisk together the eggs, applesauce, oil, and buttermilk until well blended.
4. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Remove 1/2 teaspoon of mix; toss it with the fruit to coat. Set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry, and, using a large rubber spatula, stir just until everything is evenly moistened. Don't overdo the mixing. Scatter the dried fruit over batter and stir it to blend. Scrape batter into pan; sprinkle over topping, tamping it down lightly with fingers so it sticks.
5. Bake 55 to 65 minutes, or until the bread is browned and a thin knife inserted into center comes out clean. Transfer bread to a cooling rack for about 5 minutes. Run a knife around the sides of pan and unmold. Invert and cool to room temperature right side up.
View other entries from Baking with Dorie.
View other entries from Sunday Brunch.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
5 Comments:
Dorie, this does sound like an ideal breakfast/brunch bread. I do like dried figs, especially in baked goods. This recipe is a lower fat treat for all those who may have calorie contol New Year's resolutions---thanks!
JEP at 1:54PM on 01/13/08
I made this a couple of weeks ago - it was the first recipe I tried after receiving Dorie's cookbook. It was fantastic! I plan to make it again when my mother comes to visit in a couple of weeks. Delicious!
Ande at 12:02PM on 01/14/08
Thats a bit strange, I made this yesterday afternoon without consulting this website! I made it with raisins and I thought it was a great quick breakfast although my friend didnt like the texture.
jennywenny at 6:55PM on 01/14/08
i made this a couple weeks ago and i loved it. healthy and soft with a perfect crunchy topping.
aboyce18 at 10:32PM on 01/14/08
Dorie, I like using applesauce, keeps the calorie count down...and it was moist inside, little crunch with the topping...a winner. thanks.
elaine nan at 12:17PM on 01/19/08