TWD: Oatmeal Breakfast Bread
Now that school is back in session I've been making a lot of muffins, breads, biscuits, etc. lately for breakfast. I've been trying to stock my freezer full of things that Derrick can grab on the way out the door, eat on the way in to school, or eat during his planning period...but, my plan is not working. You see, Derrick is about the size of a beanpole with the appetite of an elephant so every time I pull a batch of 12 muffins or 8 biscuits out the oven imagining that we'll have enough for today and the rest of the week they mysteriously disappear before they are cool enough to wrap up and freeze! Of course, the kids aren't really helping out with my plan either...and let's face it, now that I'm in the 2nd trimester and still nursing Eloise, I'm pretty hungry too, so I guess I can't blame it all on the husband!
Anyway, this bread fit nicely into my breakfast baking bonanza. It was soft, incredibly moist, flavorful, and not too unhealthy so it was pretty much finished off before I could really get a good picture of it! Some of the fat is replaced by unsweetened applesauce and I ended up subbing half the white flour for whole wheat flour and fat free plain yogurt for buttermilk just to up the health factor. Dorie says you can use any type of dried fruit but all I had on hand were big, plump raisins so mine wasn't too exciting- I'd love to try cherries or apricots.
I actually ended up making these again as muffins but I did about forty-million substitutions- peach puree for applesauce, prunes for raisins, and a bunch of different spices and they still turned out really delicious! The only problem I found with the muffins was that they were so soft that some of them stuck to the pan- not that that stopped them from being eaten in one day... Seriously, I don't know how to fill the man up!
Thanks Natalie of Oven Love for choosing this versatile and delicious recipe for this week's Tuesdays with Dorie pick!