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I like to serve wedges of this bread with stew or bean soup. My husband thinks it's a big treat—little does he know how easy it is to make. My children eat it for breakfast the next day with butter and strawberry jam. —Judi Havens of Denton, Texas
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One wedge equals 229 calories, 6 g fat (1 g saturated fat), 22 mg cholesterol, 272 mg sodium, 38 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
Originally published as Hearty Oat Loaf in Light & Tasty October/November 2002, p29
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Reviewed on Feb. 28, 2012 by BakinGymnast
I think this recipe could be better with some alterations. Mine was rather crumbly and seemed to be lacking in flavor. So next time I think I'll use 1 1/2 cups whole wheat flour or maybe more, and reduce the all-purpose then. I also might substitute brown sugar for the white sugar to enhance the flavor. I would still try this recipe again though, since I think it could be very good if the recipe was tweaked a bit.
Reviewed on Jan. 07, 2011 by angelasandoval
It's a little crumbly but moist and a nice taste! Really quick to throw together if you're short on time.
Reviewed on Aug. 19, 2010 by keverwann
I made this in a casserole because I don't have the right cake pan. It stuck to the bottom. I think next time I'll make it in a springform pan for easier release. It was yummy with butter, but when it tested done, it wasn't; so we enjoyed slightly doughy bread. I used 2 cups whole wheat flour and 1 cup AP flour and old fashioned oats.
Reviewed on Oct. 29, 2009 by Carla Godfrey
I have used this recipe for years. It is awesome! Very hearty, quick and tastes great. It is great toasted also. I always get compliments on it. Great with bread. I got it out of taste of home years ago.
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