Prep 20 mins
Cook 30 mins
This is a tasty bread with very little fat-virtually none if you use the nonfat buttermilk and leave out the nuts. I've only made it with raisins, but I'll bet it would be really good with the dried cranberries also.
- 3⁄4 cup quick-cooking oats
- 1 1⁄4 cups fat-free buttermilk (or you can use 1% milk soured with 1 tsp. vinegar per cup of milk. I wouldn't recommend nonfat milk,)
- 1 3⁄4 cups flour
- 1⁄2 cup brown sugar (I prefer dark brown)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1⁄2 cup raisins or 1⁄2 cup dried cranberries
- 1⁄2 cup chopped nuts (can use more raisins instead) (optional)
- Combine oats and buttermilk; mix well and set aside for a few minutes.
- Combine dry ingredients, except for the sugar, and mix well.
- Add brown sugar to oat mixture and mix well, pressing out any lumps.
- Add buttermilk mixture and vanilla to dry ingredients and stir just until dry ingredients are moistened.
- Stir in fruit and nuts (if using).
- Put batter into 2 1-lb loaf pans that have been sprayed with nonstick spray.
- Bake at 325 for 25-30 minutes.
- Cool in pan for 5-10 minutes, then remove from pans to cool on wire rack.
Very nice, slightly sweet, flavor. The bread was very moist and almost cake-like. I went against the suggestion and used skim milk with a little lemon juice and it was just fine. But please heed my advice! Use a cake tester or toothpick to tell if the middle is done! I decided it looked done and took it out, but the middle was not yet done and I only got to eat the edges. Next time I will test it better. I used 1/2 cup raisins and 1/2 cup sweetened dried cranberries and the taste was lovely. Yum! Thanks.