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Oatmeal Whole Wheat Quick Bread
October 21, 2006

Five stars for simplicity, healthfulness, taste, texture, and versatility. This bread turned out better than I thought it would. I doubled the ingredients and poured the batter/dough into a loaf pan. I baked it at a slighly lower temperature for a bit longer, and it turned out beautifully. I did cover the loaf with foil about halfway through the baking time. I only substituted one ingredient: I used vanilla soy milk instead of cow's milk - I realized as I combined the dry ingredients that I was out! The vanilla flavor did wonders for the bread. It's a tinge sweeter, I think, than if I had used regular milk. It made my home smell wonderful, too, as it baked. I will definitely make this bread again, probably substituting something else (applesauce or yogurt) for the oil and I may add other fruits, nuts, or seeds if something catches my fancy. All in all, a fabulously simple, tasty, and nutritious bread. Thank you SO much!

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