TWD: Oatmeal Breakfast Bread

I was definitely interested when I saw the name of this week’s Tuesdays With Dorie selection, Oatmeal Breakfast Bread, since it sounds like an amalgamation of what Josh and I eat for breakfast. After much experimentation, I have decided oatmeal is the only breakfast that can get me through to lunch without snacking and eat it pretty much every weekday (I have had my hands full with granola this week, though)and Josh always eats some kind of carby breakfast treat or bread. I was expecting this to be a grainy, lightly-sweetened bread. Though there are delightful bites of chewy oats, the bread turned out to be more like a coffee cake speckled with chunks of dried fruit (I may have gone a little overboard on the dried fruit). No complaints, though, it’s absolutely delicious.



In the recipe notes, Dorie says this recipe was most likely developed in the eighties, when applesauce was often used in baked goods to replace much of the fat, and this recipe actually does not contain any butter(!) – just applesauce and canola oil. I am very impressed at how warm and rich-tasting this bread was, despite the lack of butter.

We rated this recipe a 7.5 for Deliciousness and I give it a 2 for Effort, for an EDR of 3.75. Many thanks to Natalie of Oven Love for picking a fantastic recipe. You can find the recipe here on Natalie’s site and visit the TWD site to see what the other bakers thought of this bread.