Maple Oat Breakfast Bread Loaf

• 1 1/2 cups all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup buttermilk
• 1/4 cup maple syrup
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup raisins (optional)

Steps

1. 1 Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. 2 In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt.
3. 3 In another bowl, whisk egg, buttermilk, maple syrup, melted butter, and vanilla.
4. 4 Pour wet ingredients into dry ingredients and stir just until combined. Fold in raisins if using.
5. 5 Transfer batter to prepared loaf pan and smooth the top.
6. 6 Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
7. 7 Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Equipment

• 9x5 inch loaf pan
• mixing bowls
• whisk
• spatula

Variations

• Add a handful of chopped nuts for extra crunch.
• Swap raisins for chocolate chips for a sweeter treat.

Substitutions

• Use almond milk in place of buttermilk for a dairy-free option.
• Substitute applesauce for the egg to make it vegan.

Pairings

• Fresh fruit salad
• Greek yogurt with honey

Nutrition

Tips

• For a nutty flavor, toast the oats in a skillet before mixing them into the batter.
• Store leftovers in an airtight container for up to 3 days.

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat slices in a toaster or oven.

Freezing: Freezes well for up to 3 months. Thaw at room temperature or reheat from frozen in a preheated 350°F oven.

Serving Suggestions

• Serve with butter and jam for a hearty breakfast.
• Pair with a hot cup of coffee or tea.

FAQ