This recipe was given to me by a dear friend who always brought me homemade treats whenever she came for a visit. Her dad passed away about a year before mine did and her friendship was so helpful in the grieving process. She’s a friend that truly listened and showed genuine concern for the struggles of others, even as she herself had her own set of hardships to overcome. Sadly we’ve moved away and I am no longer in touch with her as frequently, but I will always remember her for her thoughtful ways. I think of her and the friend that I would like to be whenever I make this bread.

This honey oat bread is a quick bread, but not the breakfast-as-dessert-in-disguise type of bread that so many quick breads often are. It is only slightly sweet, which is how I prefer our breakfast breads, and is wonderfully hearty and moist. We enjoy it plain, but sometimes like to spread some extra honey or jam on it as well.

Honey Oat Bread

Ingredients

1 cup rolled oats, plus 2 tablespoons oats for sprinkling on bottom and top
1 1/3 cups whole wheat flour
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup plain yogurt
1 large egg
1 teaspoon vanilla
1/4 cup melted butter
1/4 cup honey
3/4 cup milk

Instructions

Preheat oven to 375.
Grease a 9×5 loaf pan with butter and sprinkle one tablespoon oats evenly on the bottom of the pan.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, and salt.
In a medium mixing bowl, whisk together the 1 cup oats, yogurt, egg, vanilla, butter, honey. Add the milk and whisk until well blended.
Add the wet ingredients to the dry ingredients and stir together until well combined, but do not overmix.
Pour batter into prepared baking pan and spread evenly in the pan. Sprinkle remaining 1 tablespoon of oats over the top.
Bake for 45-55 minutes, until loaf is golden brown and tester comes out clean. Cool in the pan for 15 minutes and then transfer to a cooling rack to finish cooling,