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Hearty Oat Loaf Recipe

Hearty Oat Loaf Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup plus 2 tablespoons quick-cooking oats, divided
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 egg
  • 1-1/2 cups fat-free milk
  • 3 tablespoons vegetable oil

Directions

  • 1. In a large bowl, combine the flours, 1/2 cup oats, sugar, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Spread batter into an 8- or 9-in. round baking pan coated with cooking spray. Sprinkle with remaining oats.
  • 2. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 loaf (10 wedges).

Nutritional Facts

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.

Reviews for Hearty Oat Loaf

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MY REVIEW
Reviewed Feb. 15, 2015

"I've been making this for years. In fact, I'm making it right now! :) We love it with chili or soup. This is a family favorite!"

MY REVIEW
Reviewed Sep. 9, 2013

"This bread has been a favorite for many years! I love how healthy and hearty it is. Perfect with a bowl of soup!"

MY REVIEW
Reviewed Sep. 23, 2012

"Love this recipie! I add all sorts of stuuf to it for a variety....cheese, basil, rosemary, ect"

MY REVIEW
Reviewed Jul. 31, 2012

"Very easy to make. My children really liked it."

MY REVIEW
Reviewed Feb. 28, 2012

"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."

MY REVIEW
Reviewed Jan. 7, 2011

"It's a little crumbly but moist and a nice taste! Really quick to throw together if you're short on time."

MY REVIEW
Reviewed Aug. 19, 2010

"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."

MY REVIEW
Reviewed Oct. 29, 2009

"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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