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Egg-Free Oatmeal Whole Wheat Quick Bread

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“This recipe fits the bill in my search for egg-free quick breads. It tastes great fresh from the oven. You can make this vegan by using maple syrup instead of honey, and soy milk. It is not a "sweet" bread, so if you want to make it sweeter, increase the amount of honey.”
READY IN:
1hr
SERVES:
20
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F (230°C).
  2. Lightly grease and dust a 9x5x3-inch loaf tin.
  3. Grind oats in a food processor or blender to form a meal/flour.
  4. In a large bowl, combine oatmeal, whole-wheat flour, baking powder and salt.
  5. In a separate bowl, vigorously whisk together honey and vegetable oil to form an emulsion; then stir in the milk and mix well until dissolved.
  6. Add wet ingredients to the dry ingredients and mix well to form a moist, viscous batter.
  7. Pour/spoon batter into prepared loaf tin and bake in preheated oven for 30-40 minutes or until the top starts to brown slightly.
  8. Remove from loaf tin, cool completely on a wire rack and cut into slices (20 slices is the original yield).
  9. Serve with honey, butter, syrup, or applesauce; or use in sandwiches.

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