Sunday, February 17, 2008

Maple Oat Bread

We've had very mixed reviews of our meals lately. Everything has been ok but nothing really stood out. Finally this bread changed that. We all were really surprised at how good this was. It is quite sweet so you definitely want to eat it as a snack kind of bread. The crust is a little crunchy but the inside is very moist. We had to really concentrate so that we didn't eat the whole loaf in one setting!

It comes from a book with a very unappetizing title and topic so I will link you to it here in order to give all due credit, but won't actually state the name!

Maple Oat Bread

1 3/4 cup white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
1/4 cup vegetable or canola oil
1/2 cup maple syrup
3 tablespoon packed brown sugar
1 1/2 cups soy milk blended with 1 tablespoon apple cider vinegar
1 cup regular rolled oats
1/3 cup finely chopped pecans

Preheat oven to 350 degrees. Lightly spray a 9 X 5 loaf pan with cooking oil. In a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk together until blended. In a medium bowl whisk the egg whites with the oil until smooth. Whisk in the maple syrup, brown sugar, and soured soy milk. Stir in the oats. Add pecans.

Add wet ingredients to dry and stir with a wooden spoon until just combined. Pour into pan, smooth top, and bake until golden brown and a tester inserted into center of loaf comes out clean, about 1 hour. Cool on a rack in pan for 10 minutes, then turn out of pan onto rack and cool completely before slicing. Freezes beautifully.

Kay: This bread tasted like corn bread and bananas to me even though it didn't have any cornmeal or bananas in it!

Mom (Dana): The soy milk and vinegar is used in place of buttermilk. If you eat dairy, you can use an equal amount of buttermilk.

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