Saturday, February 18, 2012

Apple Oat Bread


Here in California, Cherry blossoms are blooming everywhere. It's such pretty sight. At my workplace, the walkways are lined up with these Cherry blossom trees. It's a treat to walk through them now :-) I love this time when the trees transform as if they are trying to express themselves with beautiful hues and put their best show.
Coming to today's recipe, it's a healthier version of the regular apple bread that I usually bake. Quick breads are a breeze to do. They are easy, delicious and as the name says very quick to make. Most of the times I have a bread either in my freezer or fridge since they make a good breakfast or snack.
I have to admit that I am not a big fan of oats. So, I try to sneak them in my food for their nutritional value. Trick is to grind oats into powder and add this in different mixtures. So, I substituted almost half of all purpose flour with oats in this recipe. I do the same for Idlis and Uthapams, that's a post for another day :-)



What you need:
(makes one 9X5 loaf)

3/4 cup All purpose flour
1/2 cup Oats flour (just add oats in a blender and grind them)
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs
Unsweetened Apple sauce - 4 oz (usually sold in 4 oz cups)2 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt

Steps to follow:
  1. Preheat oven to 350 F.
  2. In a bowl beat eggs, oil, sugar and vanilla extract together. Add apple sauce to this mixture and beat again until everything is well mixed.
  3. In a separate bowl mix the dry ingredients - all purpose flour, oats flour, baking soda and salt.
  4. In 2 or 3 batches add flour mixture to wet ingredients and beat until batter comes together.
  5. Grease a loaf pan and pour batter in it.
  6. Bake for 51-53 min. Stick a knife in center and it should come out clean.
  7. Take it out from oven, cool it in loaf pan for 15 min.
  8. Loosen the sides with a knife and place it on a rack to continue cooling for another 30 min or so.
  9. Slice it and serve or store in airtight container. Keeps well in fridge for a week or freeze it for a later use.

1 comment:

  1. Missing your apple bread and choc chip cookies:(

    ReplyDelete