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Apple Oat Quick Bread (no yeast)

PREP TIME 15 minutes
COOK TIME 40 minutes
TOTAL TIME 55 minutes
servings10 slices
Loaded with chunks of apple, oats and warm cinnamon flavors, you’ll love how delicious it is without being too sweet.
Apple oat quick bread
Ingredients
  • 3 large eggs
  • ¼ cup (60ml) olive oil (can use vegetable or canola oil)
  • 1 teaspoon (5ml) vanilla extract
  • ¼ cup (60ml) maple syrup or honey (can use same amount of white or brown sugar)
  • 1 cup (100g) rolled oats (old fashioned oats) (see note 1)
  • 1 cup (120g) all purpose flour (plain flour) (can use whole wheat or wholemeal flour)
  • 1 teaspoon ground cinnamon
  • 2 level teaspoons baking powder (see note 2)
  • ½ teaspoon salt
  • 2 medium apples, peeled and chopped (about 1 ½ cups / 225g) (see note 3)
  • ¼ cup (40g) chopped pecan nuts or walnuts (optional)
Instructions
  • Grease and line a 8.5 x 4.5 inch (21 x 11cm) loaf pan with parchment paper. Ensure it hangs over the sides of the tin for easy removal after baking. (see note 4)
  • Position the oven rack in the middle of the oven, and preheat to 356° F / 180° C (160° C fan).
  • In a large bowl, whisk together eggs, olive oil (or vegetable oil) vanilla extract and honey (or white granulated sugar)
  • Add oats, all purpose (plain flour) ground cinnamon, baking powder, salt chopped apples and walnuts or pecans (if using)
  • Mix together until just combined, avoid over mixing. Transfer the mixture to the lined loaf pan.
  • Bake for 40-45 minutes until a skewer or toothpick inserted into the loaf comes out clean.
  • If the top of the cake is getting too dark during baking, you can tent it with foil without letting it touch the surface of the cake.
  • Remove from the oven and leave the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool for about 15 minutes before slicing.

Storing and freezing

  • Room Temperature: Cool completely and wrap tightly in plastic wrap or an airtight container. Stays fresh for up to 2 days.
  • Refrigerator: Cool completely and store wrapped or in an airtight container for up to 5 days.
  • Freezer: Cool completely and wrap tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months.
  • For easy serving, slice the apple oat bread and place parchment paper between slices, and freeze. Thaw at room temperature or warm before enjoying.
Recipe Notes
1.Oats: Use rolled oats (old-fashioned oats) or quick oats but avoid Instant oats. Instant oats are commonly used for making quick oatmeal, but they can become mushy in baking. They're often found in pre-flavored, individual serving packets.
2. Apples: any variety of apples work in this recipe, so choose your favorite. 
3.Baking powder: Please ensure that the packaging reads baking powder not baking soda (bicarbonate of soda)
4. Loaf pan size: I used an 8.5 x 4.5 inch (21 x 11 cm) loaf pan for this recipe. If you choose to use a larger pan, like a 9 x 5 inch (23 x 13 cm) pan, your loaf may come out a bit shorter and bake faster. Be sure to keep an eye on it and start checking for doneness a few minutes earlier than the recipe suggests.
Nutrition
Serving: 1slice | Calories: 192kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 160mg | Potassium: 108mg | Fiber: 2g | Sugar: 11g | Calcium: 31mg | Iron: 1mg
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