This is the time of year when I want to make bread the most. Any type of bread will do, as long as I am making it. I found this recipe in Dorie's book BFMHTY and it is originally called Oatmeal Breakfast Bread, but I have some left over granola from Bear Naked, btw, if you haven't tried their granola, you should, it is fantastic! But, as I was saying, I had this leftover granola that is vanilla flavored with some almonds and thought it would work just fine...it did! I also left out the dried fruit, just because I didn't have any, but the next time this is made, I am going to add it. I know it will make it even better! I made 4 mini loaves from this one batch, which means that I can get 4 neighbor gifts out of it. That is if I can keep the hubby and kids out of it...or myself!!Oatmeal Breakfast Bread
By: BFMHTY
For the topping:
1/4 cup light brown sugar, packed
1/4 cup walnuts or pecans
1/4 tsp cinnamon
For the bread:
2 large eggs
1 1/4 cups unsweetened applesauce
1/3 cup flavorless oil, such as canola or safflower
1/4 cup buttermilk or whole milk
1 1/4 cups all-purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
Pinch of ground cloves
1/2 cup diced dried figs, apples or apricots or moist, plump raisins
1 cup old-fashioned oats
Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter a 9x5 inch loaf pan, or a mini loaf pan, dust the inside with flour and tap out the excess. Put the pan on a baking sheet.
To make the topping: In a small bowl, using your fingers, toss together the sugar, nuts and cinnamon until evenly mixed, set aside.
To make the bread: Whisk together the eggs, applesauce, oil and buttermilk until well blended.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Remove 1/2 tsp of the mix and toss it with the fruit, just to coat; set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry and, using a large rubber spatula, stir just until everything is evenly moistened-this is a case where less is more, so don't overdo the mixing. Scatter the dried fruit over the batter and stir to blend. Scrape the batter into the pan and sprinkle over the topping, tamping it down very lightly with your fingers so it sticks.
Bake for 55 to 65 minutes, or until the bread is beautifully browned and a thin knife inserted into the center comes out clean. Transfer the bread to a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up.
**Since I made my loaves in a mini loaf pan, it baked in about 30-35 minutes.
