When you’re in the mood for freshly baked bread but don’t have the time for traditional yeast-based recipes, a quick bread is your best friend.
This Whole Wheat Oatmeal Quick Bread recipe is not only delicious but also a healthier alternative to many store-bought bread options.
It’s packed with the goodness of whole wheat and oats, making it a nutritious choice for your family. Plus, it’s easy to prepare, so you can enjoy homemade bread without the fuss. Let’s get started!
- 2 cups whole wheat flour
- 1 cup old-fashioned oats
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
1. Preheat Your Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a large mixing bowl, combine the whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt. Mix everything together until well combined.
3. Prepare the Wet Ingredients
In another bowl, whisk together the buttermilk, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Transfer to the Loaf Pan
Pour the batter into the prepared loaf pan, spreading it out evenly. If desired, sprinkle some additional oats on top for a rustic look and added texture.
Place the pan in the preheated oven and bake for approximately 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
7. Cool and Slice
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
|Whole Wheat Oatmeal Quick Bread
Estimated Nutrition Per Serving
Calories: 175 kcal
Total Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Total Carbohydrates: 28g
Dietary Fiber: 3g
I often ask John for meal or food suggestions, and every now and then he’ll request something specific. He recently asked if I could make a loaf of homemade bread, and I happily obliged.
I definitely wanted to bake a savory loaf, but opted for a quick bread rather than a yeasted one. I adapted a recipe from Eating Well, and couldn’t have been happier with the results of my version.
A combination of whole wheat pastry flour, white whole wheat flour, and rolled oats yields a tender but hearty bread. The texture falls somewhere between sandwich bread and muffins, which renders this bread perfect for any meal; it is equally well-suited for toasting and spreading with a smear of butter or jam, for encompassing any variety of sandwich fillings, and for dunking into soup.
The flavor of this quick bread is reminiscent of biscuits, thanks to my addition of low-fat buttermilk. This wonderful ingredient lends a rich & buttery flavor to the bread without adding much fat. I’m thrilled with the way this substitution turned out, which just goes to show that putting your own personal touch on a recipe can make all the difference!
I somehow managed to wait until the loaf cooled completely before cutting a couple of slices for lunch. I enjoyed one slice unadorned, and topped the other with crisp apple slices and a piece of sharp cheddar. John gobbled down a lightly toasted slice, and gave a rave review :).
Yeast breads have their time and place, but it’s convenient to have a repertoire of quick breads to turn to in a snap. You can bet that this one is going to be added to my collection.