Oatmeal Quick Bread Recipes

Steps:

• Preheat the oven to 400 degrees.
• Place the oats in the bowl of a stand mixer or into the bowl of a food processor fitted with the steel blade. Sift together the flour, baking powder, salt, and ground pepper and add to the oats. Add the remaining ingredients except 2 tablespoons of the olive oil and mix at medium speed or pulse together until well blended. Scrape down the sides of the bowl and the beater and mix again for about 30 seconds.
• Add 2 tablespoons of the oil to a 9-inch cast iron skillet and place in the oven for 5 minutes. Remove from the oven and spread the batter in the pan.
• Place in the oven and bake 30 minutes, until the top is nicely browned and a tester comes out clean when inserted in the middle. Remove from the heat and serve hot, or allow to cool on a rack.

Steps:

• Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
• Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
• Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
• Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, baking soda, cinnamon, salt and sugar -- Stir in uncooked oats.
• Add Egg Beaters, oil, orange juice, grated orange peel and water; mix until well blended --.
• Add raisins; you may cut the amount of raisins by half if you're not a big raisin lover or eliminate them entirely. Mix well, but do not overmix -- Pour batter into greased and floured 8½ X 4½ loaf pan --.
• Bake in the preheated 350°F oven for 55-65 minutes or until it tests done.
• Turn out on rack and cool before serving.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

Steps:

• Position rack in middle of over and preheat to 375 degrees.
• Generously coat a 9 x 5 inch loaf pan with cooking spray.
• Sprinkle 1 Tablespoon oats in the pan, coating the sides and bottom with the oats.
• Thouroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
• Using a fork, beat together 1 cup of oats, yogurt, egg, oil and honey in a medium bowl until well blended.
• Stir in milk.
• Gently stir the yogurt mixture into the flour mixture just until thoroughly incoporated but not overmixed (excess mixing can cause toughening).
• Immedieatley scrape the batter into the pan, spreading evenly to the edges.
• Sprinkle the reserved 1 Tablespoon oats over the top of loaf.
• Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 - 50 minutes. (It's normal for the top to crack).
• Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it outo the rack.
• Let cool until barely warm, about 45 minutes.