OPEN KITCHEN with NATHAN SCOTT
Oatmeal-Raisin Quick Bread
Numerous other dried fruits may be substituted for the raisins used below, including dried blueberries, cranberries, apricots, and dates.
Makes one 9-inch loaf
|1¼||cups all-purpose flour|
|1||cup quick-cooking rolled oats|
|½||cup light brown sugar, firmly packed|
|2||teaspoons baking powder|
|1||teaspoon kosher salt|
|1||teaspoon ground cinnamon|
|¼||teaspoon ground nutmeg|
|1||cup prepared applesauce|
|½||cup vegetable oil, plus more for greasing|
|½||cup ginger ale|
|2||large eggs, lightly beaten|
|½||cup golden raisins|
- Preheat the oven to 350°F. Lightly grease a 9-inch loaf pan with vegetable oil and set aside. In a mixing bowl, combine the flour with the rolled oats, brown sugar, baking powder, salt, cinnamon, and nutmeg. Stir until well combined.
- In a separate mixing bowl, whisk together the applesauce, vegetable oil, ginger ale, and eggs. Then, combine the applesauce mixture with the dry ingredients, mixing until just combined. Stir in the golden raisins, and pour the batter into the prepared loaf pan.
- Bake the bread in the preheated oven until it is golden brown and a cake tester inserted into the center of bread comes out clean, 55 to 60 minutes. Cool in the loaf pan for about 10 minutes, before removing the bread from the pan and cooling completely on a wire rack.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen