Glazed apple cinnamon bread

Glazed Apple Cinnamon Oatmeal Bread

Great oatmeal bread, made moist with applesauce and an amazing glaze!

Ingredients

2 cups all purpose flour

1 cup old fashioned oats (can use quick oats)

¼ teaspoon salt

2 teaspoons cinnamon (2 tbsp gives it a wonderful cinnamony taste.)

2 teaspoons baking powder

1 cup granulated sugar

½ cup vegetable oil

2 eggs, beaten

½ cup plain nonfat Greek yogurt (can substitute sour cream)

1 cup applesauce (homemade or chunky style is best)

½ teaspoon vanilla extract

GLAZE - optional

1 cup powdered sugar (add more if needed to thicken)

¼ cup applesauce

Instructions

Preheat the oven to 350 degrees and grease two loaf pans.

In a large bowl, add flour, oats, salt, cinnamon, and baking powder and stir to combine. Set aside.

In another bowl, mix sugar, oil, eggs, yogurt, applesauce and vanilla, then stir into the dry ingredients by hand until just combined.

Divide the batter between the two loaf pans and bake for 41 to 43 minutes (test doneness with a toothpick - it should come out a little moist, but mostly clean).

Remove from the oven and keep in pan for 5 to 10 minutes.

Meanwhile, whisk together the powdered sugar and applesauce in a small bowl.

Turn out the bread onto a cooling rack with waxed paper under it.

After letting the bread cool 15 minutes or so, the glaze soaks into it and creates a wonderfully sweet topping to a not-too-sweet bread. It’s wonderful!

Spoon the glaze evenly over both loaves. Allow the glaze to set before slicing.

Can store on counter in closed container.

YIELD: 2 LOAVES

Notes

Just stir the ingredients until they're combined - about 15 strokes. You want that lovely oatmeal texture coming through without being tough.

The loaves won't rise quite as high as conventional quick breads, but they end up great.

Let the glaze dry completely before wrapping with plastic wrap.

If you just use one pan, make sure you only fill it ⅔ full, and bake for About 75 minutes if using 1 loaf pan. Then maybe just do the rest of the batter in a muffin tin. Muffins shouldn’t need to bake as long though, use a toothpick to test for doneness with the muffins and the bread.

Another lady said she just added a additional ½ cup applesauce instead of using oil and it turned out great.

Can decrease sugar to ¾ cup sugar

Can add finely chopped apple.

Also..freezes really well. Bake and glaze as directed. Let glaze set, then placed a piece of parchment over the glazed part and then wrap well in plastic wrap and put in freezer. Place on counter to thaw and cake was still very moist and yummy.

A gluten-free version for those who can’t have gluten. (use Bob’s Red Mill gluten-free oats and Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour.)

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