Healthy Oat Quick Bread
I found a recipe for oatmeal quick bread that I really like and have changed it up to make it lower in fat, refined sugar, and gluten.
I found a recipe for oatmeal quick bread that I really like and have changed it up to make it lower in fat, refined sugar, and gluten.
- Carbohydrate 96.2266161545113 g
- Cholesterol 264.5275 mg
- Fat 9.26235793539231 g
- Fiber 6.74748272491426 g
- Protein 13.8627560576951 g
- Saturated Fat 2.5001078128834 g
- Serving Size 1 1 Serving (264g)
- Sodium 319.749812717847 mg
- Sugar 89.4791334295971 g
- Trans Fat 1.38531880781111 g
- Calories 499 calories
Step-by-step
- Preheat oven to 350 degrees. Grease and flour 9x5x3 inch loaf pan.
- In a large bowel, mis together the flour, salt, baking soda, cinnamon and nutmeg.
- Stir in brown sugar, oatmeal and nuts.
- In a small bowl, beat together the applesauce, oil, eggs and milk together until well blended.
- Add the wet mixture into the wet mixture into the dry mixture, stirring only until dry ingredients are moistened.
- Pour better into loaf pan, and bake 80 to 90 minutes.
A properly baked oat quick bread emerges from the oven with a coarse, rustic crumb that holds its shape under a knife without crumbling into dust. The crust develops a matte, golden-brown exterior while the interior remains dense yet tender, anchored heavily by the substantial weight of rolled oats rather than refined wheat flour. Understanding how these heavy starches absorb liquid dictates the final mouthfeel, transforming what could be a heavy brick into a satisfying slice.
Achieving this textural balance relies entirely on how the batter is handled prior to baking. Overmixing activates the minimal gluten present from the flour, yielding a tough, rubbery loaf that resists the tooth. Folding the wet ingredients into the dry components using a rubber spatula just until no dry pockets remain prevents excessive gluten development and preserves the air pockets formed by the chemical leaveners.
Applesauce functions here as both a fat replacer and a primary hydration source, supplying natural pectin that binds free water molecules during the long bake. Because unsweetened applesauce introduces significant moisture without extra sugar, the baking time extends considerably to 80 to 90 minutes at 350 degrees Fahrenheit. Covering the top loosely with aluminum foil during the final twenty minutes prevents the chopped nuts from scorching before the center fully sets.
Allowing the loaf to cool completely inside the 9x5x3-inch pan before inversion prevents structural collapse. Cutting into steaming quick bread shears the internal starch networks before they finish setting, resulting in a gummy texture along the knife path. Wrapping the cooled loaf tightly in parchment and foil preserves the crumb structure for up to three days at room temperature.
