This is a good not-to-sweet quick bread that’s
just the thing to serve with afternoon tea.
It reminds me of a scone.
It’s nice buttered with a drizzle of honey
or buttered with cinnamon sugar, or jam.
It’s also good toasted the next day.
Begin by soaking the 1 C oats with 1 C milk
for 5 minutes while you get the other
ingredients together and grease a 9×5 pan.
Whisk in the eggs, butter, and brown sugar.
Stir in the flour, baking powder, and salt
just until blended.
Spoon batter into the loaf pan and sprinkle the
top with the 1 T reserved dry oats.
Bake @ 350º for about 50-55 minutes, until a
toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 10 minutes.
Remove from pan.
Oatmeal Quick Bread
1 C + 1T quick-cooking oatmeal
1 C milk
2 L eggs
½ C brown sugar
6 T butter (¾ stick) melted
2 C flour
2¼ t baking powder
½ t salt
In a large bowl, combine milk with 1 C oatmeal;
let stand for 5 minutes. Grease a 9×5 bread loaf
pan with the butter wrapper. To the oat mixture,
add the eggs, brown sugar, and butter; mix well.
Stir in the flour, baking powder, and salt just
until blended. Pour into the loaf pan and
sprinkle the top with the reserved 1T dry oats.
Bake @350º for 55-60 minutes. Cool bread in
pan on wire rack for 10 minutes. Remove from
pan and cool completely on wire rack.