Oatmeal Quick Bread

I haven't posted a recipe in a while and had one today that I think some of you will like.

The description on this recipe is, "This is a particularly easy bread to mix and bake. Stirred up in one bowl, with no sifting, creaming or folding, it's a good choice for a novice bread baker." There you have it!

My family loves this bread. It's not over the top sweet - but does have the slight hint of the brown sugar. {I sprinkle it with pumpkin pie spice for added YUM} I, especially, love the oatmeal sprinkled on top. This bread is good with pot roast - as we had last night - or for breakfast on the run! :) Enjoy and happy baking!

Oatmeal Quick Bread - (Good Housekeeping Great Baking Cook Book)

1 c. milk

1 c. plus 1 T. quick-cook oats, uncooked

2 lg. eggs

6 T. melted butter or margarine

1/4 c. brown sugar

2 c. all purpose flour

2 1/4 t. baking powder

1/2 t. salt ( I use sea salt)

1) Preheat oven to 350. Grease 8 1/2 x 4 1/2 or 9x5 metal loaf pan. In large bowl, combine milk and 1 c oats, let stand 5 minutes.

2) Stir eggs, melted butter, and brown sugar into the oat mixture and combine well, making sure there are no lumps of brown sugar. Stir in flour, baking powder and salt just until blended.

3) Pour batter into prepared loaf pan. Sprinkle top with remaining oatmeal. Bake 55-60 minutes for the 8 1/2 x 4 1/2 pan, 35-40 minutes for the 9x5 pan, until knife inserted comes out clean. Cool loaf in a pan on wire rack for 10 minutes; remove from pan and cool completely. Makes 1 loaf of 12 slices.