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Maple: Maple Oat Buttermilk Quickbread

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 1/4 cups flour
1/2 cup wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 egg
4 tablespoons oil
1/2 cup maple syrup
1 1/2 cups nonfat buttermilk
3 tablespoons packed light brown sugar
3/4 cup rolled oats
1/2 cup raisins (optional)


Recipe

Preheat oven to 350ºF. Lightly coat a 4 1/2x8 1/2 inch loaf pan with cooking spray. In a large bowl, whisk together the flours, 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. Stir in the raisins, if using. Add the buttermilk mixture to the flour mixture and stir to combine.

Scrape the batter into the prepared pan, and smooth the top. Bake until the bread is golden brown and edges pull away slightly from the sides of the pan, about 60-65 minutes; tester should come out clean when inserted in the center. Cool in the pan for 10 minutes, the turn onto a rack and cool completely before slicing. The bread can be wrapped and refrigerated for 1 day or frozen for up to 2 weeks.