Oatmeal Apple Bread

I don’t know about you, but I am one of those people that just HATE throwing food away. I do this to a fault, often leading to the inevitable fridge purge. Sometimes the purge makes me feel even worse – something about seeing once vibrant delicious food coming to such an anti-climatic end (oh the lost opportunities!).

Last week, I enjoyed the delicious hot bowl of oatmeal I had been craving for weeks. It was everything I wished for and more. The cold congealed leftovers that remained – not so much. But it was perfectly good oatmeal so I decided to find a way to give it a second life. My first thought was oatmeal cookies. I made a cookie batter, folded in the cooked oatmeal, plopped tablespoons of batter on a baking sheet and waited. What came out of the oven was closer to bready scones than cookies. It was very disappointing, another confirmation of my lack of baking skills. I still had lots of batter left (and motivation) so I decided, if it’s bready, then I’ll make bread! I grabbed one of the apples that came in my CSA box, chopped it and added that to the batter. Into a pan it all went and out came a moist and delicious Oatmeal Apple Bread. I guarantee you won’t have to worry about leftovers with this recipe!

Apple Oatmeal Bread

Yield

1 loaf

Prep Time / Cook Time

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Activity Guide

Backpacking, Car Camping, Day Trip, Picnic

Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup sugar
  • 2/3 cup coconut oil, or shortening
  • 3 eggs
  • 1 1/2 cups cooked oatmeal
  • 1 apple, cored and chopped
  • 1 teaspoon butter (to grease pan)

Tools

  • Knife
  • Large bowl
  • Mixing spoon
  • Strainer
  • Mixer
  • 9x5x2 inch Pan

Method

  1. Preheat oven to 375 degrees.
  2. In large bowl sift dry ingredients together.
  3. Add oil and eggs and beat with a mixer until creamy.
  4. Stir in cooked oatmeal and chopped apple. The batter will be thick and slightly sticky.
  5. Pour batter into greased pan. It should be no more than ¾ full.
  6. Bake at 375˚C until knife comes out clean after piercing the loaf. If top of Oatmeal Apple Bread is getting golden brown but center is still doughy, cover with aluminum foil to prevent burning.

6 thoughts on “Oatmeal Apple Bread

  1. Just wanted to say, a friend tried this with uncooked oatmeal and it really didn’t work out. The cooked oatmeal has a lot of moisture that isn’t factored in when using dry oats. Just in case you are thinking of cutting corners – don’t do it!

  2. Hi there! Just happened to stumble upon this recipe. It’s in the oven right now, and it’s starting to look just like yours. I had to make a few modifications – I didn’t have any cinnamon or nutmeg ( how does that even happen?!), so I added some vanilla extract and some maple to the oatmeal after it was done cooking. I also used coconut sugar instead of regular sugar, which I’m hoping it will give it a bit more of the flavor you would get with the cinnamon and nutmeg. It will at least be more of a carmely flavor if not – but that’s definitely not bad and it will be just as good I think. Excited to try it, and share it with all my friends tomorrow on our field trip.

    Thanks for sharing, I will let you know how it turns out!

    P.S. – You should note the cooking time. I started to make this later in the evening, and I did not think it would take almost an hour to bake.

    1. Thanks Tashina, how was it? Your modifications sound delicious. We always want to emphasize that our recipes are only a starting point. The beauty of cooking is that you can customize to your heart’s desire! Glad you found the cooking time, but always look out for this sort of thing. We need to be kept in check 🙂

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