Bread! So good it’s almost a cupcake.

This weekend I ventured into bread . . . and of course cake baking . . .  I think I’m sticking to cupcakes though.  I was just searching some of the cake decorating sites and almost ALL of them use fondant.  I hate fondant. I hate the way it tastes, but love the way it looks.  I’m going to have to seriously improve in order to expand into decorating cakes.  Until then, I’m sticking to cupcakes and cookies. Friends who want to order, beware!

This is a delicious, healthy bread.  It is very hearty and filling.  It is also thick, so keep that in mind when you’re slicing the delicious goodness.  I slathered mine with peanut butter and jam . . . my fave!

Whole Wheat Oatmeal Quick Bread

(recipe adapted from …www.healthyfoodforliving.com)

• cooking spray
• 1 cup + 1 Tbsp whole wheat pastry flour, divided
• 1 1/3 cup whole wheat flour
• 2 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 tsp salt
• 1 cup + 1 Tbsp old-fashioned rolled oats, divided
• 8 ounces plain 2% Greek yogurt
• 1 large egg, lightly beaten
• 1/4 cup canola oil
• 2 Tbsp Sucanat or brown sugar
• 3/4 cup low-fat buttermilk

Directions:

1. Preheat oven to 375 degrees F.
2. Coat a 9 x 5 inch loaf pan with cooking spray. Sprinkle pan evenly with 1 Tbsp whole wheat pastry flour.
3. In a large bowl, whisk together the remaining flour through 1 cup oats.
4. In a medium bowl, whisk together yogurt through buttermilk.
5. Add yogurt mixture into the flour mixture and gently stir just until combined.
6. Pour batter into prepared pan, spreading the top with a spoon or rubber spatula. Sprinkle with remaining 1 Tbsp oats.
7. Bake in the center of the oven for 40-45 minutes, or until the bread is golden brown and a toothpick inserted into the center of the loaf comes out clean.
8. Allow bread to sit in pan for about 15 minutes. Gently run a butter knife around the edges of the loaf and remove from pan.
9. Let cool completely on a wire rack before slicing. If sliced too thin, the bread becomes a bit crumbly… so I suggest cutting the loaf into 3/4-inch to 1-inch thick slices.
10. Store well-wrapped in the refrigerator.