Tuesdays with Dorie: Oatmeal Breakfast BreadAugust 17, 2010
This week’s recipe for the Tuesdays with Dorie bakers is Oatmeal Breakfast Bread. From the title, I thought it would be a yeast bread, but actually it’s a quick bread, and I decided to bake it as muffins. Lightly spiced with cinnamon and nutmeg and topped with brown sugar, cinnamon, and nuts, this is a delicious breakfast treat. Natalie from Oven Love selected this wonderful recipe. Thanks Natalie!
This recipe contains applesauce and oil but no butter, making it lower in fat than many of Dorie’s recipes. In the book, she mentions that there was a trend in the 1980s to lower fat in recipes by using applesauce and prune puree. Does anyone remember the prune puree you could buy in the store? I remember buying it thought I don’t remember what I baked with it. Probably muffins!
- What I did:
- Made a full batch and baked it as 12 (pretty full) muffins.
- Replaced about half of the oil with plain yogurt.
- Omitted the pinch of ground cloves.
- Scooped six muffins into the pan, then stirred golden raisins into the remaining half of the batter (known as the better half).
- I have pecans in the freezer, so that was the nut of choice for the topping.
How it went: So easy. I love making quick breads!
How it tasted: So, so good. I have had great success with Dorie’s muffins and quick breads, and this was another big hit with me. I loved that it wasn’t so sinful, but was still delicious. I loved how delicious the topping was, even though it was only brown sugar, cinnamon, and nuts. My husband enjoyed his raisin-free muffins and when I asked him for a review, he said the topping was his favorite part. Who knew that topping without butter would a) stick to the muffin and b) taste good?