Maple-Oat Buttermilk Quick Bread

I grew up in Vermont, and therefore I'm a little biased toward all things with maple syrup in them, but I swear I would love this bread even if I didn't have such an appreciation for foods from my childhood. It's super fast, super easy, and super tasty. It's a moist quick bread (that means no yeast, so no rising time or kneading or anything like that) that has just a hint of sweetness. Think of it as the New England equivalent of that Hawaiian sweet bread that is so delicious. It goes great with a pureed soup like zucchini or butternut squash or just eaten fresh out of the loaf pan with a little butter.

Like most quick breads, you mix together your dry ingredients first, and then your wet ingredients, combine and bake. So easy. In this case the dry ingredients are flour, whole wheat flour, baking powder, baking soda and salt. The wet ingredients are an egg, vegetable oil, maple syrup and brown sugar. I know, the sugar isn't technically a wet ingredient. Neither are the oats that you stir in next.

If you don't have real maple syrup (and no, you can't substitute Mrs. Butterworth) I've made this recipe with molasses before and it turns out okay. It's not as sweet and the maple syrup is definitely more special, but it's still a good bread. You could try honey, too, but you're on your own there.

I don't always have buttermilk on hand either, but I do make sure I always have powdered buttermilk. It's the best substitute I've found for buttermilk. You just add the powder to the dry ingredients and add water equal to the amount of buttermilk you were supposed to use in the recipe to the wet ingredients.

Mix the wet and dry mixtures and pour into a loaf pan that has been lightly sprayed with vegetable oil.

Bake at for about 50 min to an hour, or when a tester inserted in the center of the loaf comes out clean.

Slice and eat.

Maple-Oat Buttermilk Quick Bread

1 1/4 cups all-purpose white flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 egg
1/4 cup vegetable oil
1/2 cup maple syrup
3 T lightly packed light brown sugar
1 1/2 cups nonfat buttermilk
3/4 cup regular or quick rolled oats

1. Preheat oven to 350 degrees. Lightly coat a loaf pan with vegetable oil spray.

2. In a large bowl, whisk together the white flour, whole-wheat flour, baking powder, baking soda and salt. In a medium bowl, whisk the egg with the oil until smooth. Whisk in the maple syrup, brown sugar, and buttermilk. Stir in the oats.

3. Add the buttermilk mixture to the flour mixture and stir to combine. Scrape the batter into the prepared pan, smooth the top, and bake until the bread is golden brown, the edges pull away slightly from the sides of the pan, and a tester inserted in the center comes out clean, about an hour.

4. Cool in the pan for 10 minutes, turn onto a rack and cool completely before slicing. (This bread can be wrapped and refrigerated for 1 day or frozen for up to 2 weeks.)

Recipe source: American Medical Association Family Health Cookbook

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