Today’s Sunday Brunch recipe, Oatmeal Breakfast Bread, comes from the fertile imagination of one of our 2007 Most Serious Eater award winners, Dorie Greenspan. In her headnote she describes this bread as “lightly spiced, fruit-speckled, almost pudding soft.” Yum.
- Yield:12 servings
- For the topping:
- 1/4 cup (packed) light brown sugar
- 1/4 cup chopped walnuts or pecans
- 1/4 teaspoon ground cinnamon
- For the bread:
- 2 large eggs
- 1 1/4 cups unsweetened applesauce
- 1/3 cup flavorless oil, such as canola or safflower
- 1/4 cup buttermilk or whole milk
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1/2 cup diced dried figs, apples, or apricots or moist, plump raisins (dark or golden)
- 1 cup old-fashioned oats
Center a rack in oven; preheat to 350°F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.
Make the topping: In a small bowl, use your fingers to toss together the sugar, nuts, and cinnamon until evenly mix. Set aside.
Make the bread: Whisk together the eggs, applesauce, oil, and buttermilk until well blended. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Remove 1/2 teaspoon of mix; toss it with the fruit to coat. Set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry, and, using a large rubber spatula, stir just until everything is evenly moistened. Don’t overdo the mixing. Scatter the dried fruit over batter and stir it to blend. Scrape batter into pan; sprinkle over topping, tamping it down lightly with fingers so it sticks.
Bake 55 to 65 minutes, or until the bread is browned and a thin knife inserted into center comes out clean. Transfer bread to a cooling rack for about 5 minutes. Run a knife around the sides of pan and unmold. Invert and cool to room temperature right side up.
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