Growing up one of my favorite things on earth was my mom’s pumpkin nut bread. Truthfully I doubt I’ll ever attempt to make her recipe, because I just know that it will never be as good. Nothing can ever compare to one of your childhood favorites… but I still want to make breads for my kids so they can have their own childhood baking memories. I’ve played around with banana bread and had moderate success, but I’m still looking for that bread that can compete with mom’s, but that is my own. Well I think I’ve found it, my Cinnamon Apple Oatmeal Bread!
Hopefully some of you try it out, if you do please let me know what you think. Enjoy!
1/2c Granulated Sugar
1/2c Dark Brown Sugar
8tbsp (1 stick) Unsalted Butter, melted
1 Large Egg
3 Granny Smith Apples, diced (I prefer GS for their tartness, there is already enough sweet in the bread, a little acid helps balance it)
3oz Apple Sauce
1tbsp Whole Milk
2tsp Ground Cinnamon
1 1/3c All Purpose Flour
2/3c Instant Oatmeal (I use a cinnamon flavored oatmeal)*
1/2tsp Baking Powder
1/2tsp Baking Soda
1tsp Vanilla Extract
* Important: The instant oatmeal I used was not only already flavored with cinnamon but also had a touch of sugar mixed in. If you are not using a flavored oatmeal I would recommend adding an additional 1tsp of ground cinnamon and another 1/4c of granulated sugar.
Heat your oven to 325F.
In a mixing bowl cream your butter, granulated sugar and brown sugar. Add the egg, mix well, then add the milk and vanilla extract, and continue to mix.
In a separate bowl combine your flour, oatmeal, baking powder, baking soda, cinnamon and salt.
Add your diced apples, apple sauce and flour/oatmeal blend to the mixing bowl. Mix until the ingredients are fully integrated.
Using butter or shortening, grease a 9″x5″x3″ loaf pan. Pour your batter into the pan, tap down to remove air and level the batter. Bake for one hour. Check its doneness by inserting a toothpick into the center of the bread, if it comes out clean the bread is done. If it doesn’t, continue to bake the bread, checking it’s doneness every 3 minutes using the same method.
As I’ve said in the past, every oven has its own quirks. What might only take one hour at 325F for some people could take one hour and ten minutes for others. I know that my oven runs a little cool, this recipe took me 1 hour and 6 minutes. If only in the 21st century they could invent ovens that actually maintained the temperate they are set at… <roll eyes>
Once done remove from the oven and allow to cool at room temperature for 15-20 minutes, then remove the loaf from the pan and allow to finish cooling on a rack or board before slicing. Eat it plain, drizzle it with honey, or top it with whip cream or butter… whatever you prefer!