MY Tuesdays With Dorie Pick: Oatmeal Breakfast Bread (Muffins)
The time has come!
My Tuesdays with Dorie pick!
I chose Dorie’s Oatmeal Breakfast Bread. As I was contemplating my pick, I tried to act like I was going to pick something decadent and chocolatey and sinful, but in the end, I kept coming back to this recipe. I guess I’m sort of granola. I like oats. It’s a small obsession.
The recipe was simple to put together. Mix the topping, mix the wet ingredients, mix the dry, coat the fruit, and mix it all together. I chose to go the muffin route instead of baking a whole loaf, because
a) I wanted you to see my pretty muffin (cupcake) cups.
b) The oven in my new house is sketchy, and I didn’t want to burn a whole loaf.
c) I thought they would rise up beautifully and make for great photos.
d) Portion control. Oats are like crack to me.
Just before the bake:
Here’s a secret: I didn’t have any baking soda, so I used a ton of extra baking powder. I wasn’t sure they would come out right. (I am very anxious to see how the recipe turned out for everyone else.. hopefully my muffins aren’t completely flat in comparison). As far as the fruit goes, I used dried apricots and peaches. So good.
Dorie was right; it was hard not to dig into these right out of the oven! I was able to wait, but not for too long. Though my muffins are flatter than I expected, I still think they taste great. I kind of wish I would have put some more fruit in, or tried something a little tartier, like cranberries, but like I said, they still taste great.
These are nice and moist, and I’m hoping their flavor develops even more over the next few days. There seemed to be a lot of positive feedback on the TWD boards for this recipe, so hopefully everyone who baked along with me enjoyed this recipe, too.
PS. As I was getting ready to take more photos for this post, a salamander scattered across my sun room floor and I immediately ran into the other room and shut the door. Who let a salamander into my house? I plan to leave the door shut until my husband returns in two days to catch the little scoundrel. Ridiculous.
A big thanks for all of my TWDers for baking with me this week! I have had such a great time baking with the group and have learned so much.
Please visit the TWD blogroll and check out the other amazing TWD bakers!
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My changes to the below recipe:
-I made muffins. I got 20 muffins from the batch, and they baked in 20 minutes. (They’re also 3 WW points, if anyone cares.)
-I used double the topping to make sure I had enough for all the muffins.
-I used 3/4 cup white flour, 1/2 cup whole wheat.
-For the fruit, I used 1/4 cup dried apricots and 1/4 cup dried peaches.
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Oatmeal Breakfast Bread
from Dorie Greenspan’s Baking From My Home to Yours
-makes 12 servings
Serving: Although you might be tempted to dig into this bread before it cools, don’t. The bread is soft when it’s at room temperature, but it’s too soft when it’s warm. So, wait until the bread is fully cooled, then cut it into medium-thin slices and serve with coffee.
Storing: Because of the bread’s soft texture, it’s a good keeper. You can hold it, well wrapped, at room temperature for 3 to 4 days. It can also be frozen up for 2 months.
For the topping:
1/4 cup packed light brown sugar
1/4 cup chopped walnuts or pecans
1/4 teaspoon ground cinnamon
For the bread:
2 large eggs
1 1/4 cup unsweetened applesauce
1/3 cup flavorless oil, such as canola or safflower
1/4 cup buttermilk or whole milk
1 1/4 cups all-purpose flour (I used 3/4 cup all-purpose, 1/2 cup whole wheat)
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
pinch of ground cloves
1/2 cup diced dried figs, apples or apricots or moist, plump raisins (dark or golden)
1 cup old-fashioned oats
Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-5-inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on a baking sheet.
To Make the Topping:
In a small bowl, using your fingers, toss together the sugar, nuts and cinnamon until evenly mixed. Set aside.
To Make the Bread:
Whisk together the eggs, applesauce, oil and buttermilk until well blended.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Remove 1/2 teaspoon of the mix and toss it with the fruit, just to coat; set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry and, using a large rubber spatula, stir just until everything is evenly moistened- this is a case in which less is more, so don’t overdo the mixing. Scatter the dried fruit over the batter and stir to blend. Scrape the batter into the pan and sprinkle over the topping, tamping it down very lightly with your fingers so it sticks.
Bake for 55 to 65 minutes, or until the bread is beautifully browned and a thin knife inserted into the center comes out clean. Transfer the bread to a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up.
Good luck with that salamander! Loved this recipe and I totally was not expecting that. I’m jealous of the muffin liners…gotta get some of those! Great choice.
AND oatmeal can help boost your milk supply! a perfect treat for the breastfeeding Mama. good pick! 🙂
I found a lizard in my bathtub last week! I think the cat brought it in. :}
Loved this recipe. I made muffins too and they were a big hit here.
I really want to try making those – they look delicious!
And I’m sure you already know this, but i just learned it so maybe someone else reading these comments didn’t know it and now they will! Anyway, I found out that baking soda spreads and baking powder puffs, I never knew the difference and now there’s an easy way to remember it. Although I wouldn’t know what to do if I didn’t have one to work with!
These were fabulous. I changed it up a bit and went with bananas and chocolate chips. Loved these. Thanks for hosting.
My father-in-law used to let one of those live in his house all the time–like a pet. Said they ate bugs. Freaked me out!
Thanks for hosting this week.
loved this pick!!! thank you for a winner!
Yours are tres cute L)
ButtercreamBarbie
Great choice, Natalie. I don’t think you can go wrong with this bread. I chose to add dates this time; next time I’ll try the muffin version.
Thanks for picking such a great recipe. I’m glad it wasn’t a chocoalte one…I was in need for something on the healthier side. (We can call it healthy right? 😉 )
I love your cupcake cups. I have them too and find them adorable.
Thank you for hosting this week. Oh, and salamanders are kind of cute; a little scary looking but their faces are cute. Really. You can get the little thing, I know it.
I LOVE your miniature muffins! Great recipe choice! We all loved the oatmeal bread in my kitchen.
Oh, salamanders – love ’em!
I too went the muffin route, and added a lot of extra topping. Thanks for choosing a great breakfast treat!
They look wonderful. And thanks for leaving the information about switching them into muffins. It’s helpful to know how long you baked them. Can’t wait to give them a try!
Very courageous with the powder (I wouldn’t know what to sub for that)! They came out great! Even with the salamander incident – thanks for choosing such a GREAT bread! Really loved this one.
Natalie, the breakfast bread looked so good in your adorable muffin cups — baking them small was a good idea and doubling the topping was smart. It’s so nice that you and so many other TWDers liked the recipe — it makes me really happy.
Great choice of recipes! It seems like everyone loves it, I know I do!
Your muffins look great!!
Great pick this week! I desperately wanted to use dried cherries but the ones I had were just too old and tasteless so I stuck with raisins. Thanks for hosting!
Any chance you can make some of these up here? Once the baby comes, I can have these…and before that they can be frozen for quick breakfasts. I’d love to try them…
Thanks for the pick! Super easy and yummy!
Beautiful, Nat!
Very cute muffins–I like the pleated cups. I really wish I had made this into muffins. Salamanders are cute–get yourself into the sunroom and get a picture!
Thanks, Natalie! Your muffins look just right. Mine turned out the same way so I was worried about the learning curve on this one. 😀
I love your blog’s header! Your oven looks so happy. If I had to depict my possessed oven, it would have a skull and crossbones. :p
Ack! Don’t the leave door open…what if your visitor invites their family inside?!? Well, and then there’s the safety thing…
Your little muffins are adorable! I think I will go this way if I make it again. Thanks for hosting this week!
yay– thanks for this pick– you have no idea how badly i wanted to make this…and it was sooo good! how’s your new pet? salamanders are cute (but i don’t know if i’d want one living with me!)
I had this recipe marked as a possible pick for when it’s my turn to host! I loved it. Thanks for choosing it!
Thank you SO much for choosing this recipe!! I never would have picked this on my own so I owe you a debt of gratitude as this bread will be made again and again!
Making muffins is a great idea and they look fantastic!!
Yummmmmmy! Thanks for a great pick. I can’t wait to try them with different fruits!
I did muffins, too, though mine are bigger, so I didn’t get as many. I’m glad you picked this recipe–I was pleasantly surprised by how much I enjoyed it.ss
Delicious pick! Next time I’m trying them as muffins.
These muffins are so cute! Just found your blog today from other TWD bloggers…love it, you’ve got some great recipes 🙂
Thanks for choosing this.. it was a total hit at my house.
thanks for this pick! they were great!
Thanks for choosing this week — I lvoed the bread! Your muffins look great!
My son had a pet salamander for a few weeks last year…we had to release it back into the yard though. I couldn’t take it any longer!!
Cute muffin liners – and thanks for picking a great recipe! I too love oatmeal in baked goods and I’ll definitely make these muffins again. We just moved too, and this recipe was how I tested my own sketchy-looking oven out.
Oatmeal, bread and breakfast… 3 of my favorite things!! Sounds like your salamander will be eating well! I will have to check out your TWD blog roll…
Those muffins look awesome! Love the cups!
This was a fabulous choice! Thank you!!!!!
I love your pleated baking cups – so cute. Alos love the dried peaches and apricots. Thanks for hosting us this week.
Thank you for the wonderful choice! As much as I like decadent treats, I really love oats and quick breads. I made muffins too, and I really enjoyed them. I’ll definitely make this recipe again!
Thanks for the WW points too – that’s not bad!
You have a beautiful blog! Great choice, I really enjoyed this recipe a lot. :o)
loved this! thanks for hosting
How crazy is that to have a salamander in your house?
Our kids just found a tarantula outside on our property last week. My niece-in-law took it home. Good riddance to it! Ugh.
Bread, let’s talk about that. Great pick, thanks. I had fun with this one.
The muffins look fantastic! Great selection, I love oats and it was fun making such a great treat with them.
You used dried peaches and apricots in your muffins – I topped my muffins with peach nectarine jam! Those flavors were definitely great with the muffins. I agree with you that more fruit would have been even better. Next time!
Great pick! I looooved this receipe! And your mini cups could not be cuter.
Thanks for hosting TWD this week. the bread is yummy!
great pick! so fun to do a breakfast treat- although I could eat this all day long.
Your oatmeal cupcakes look perfect! I love your pretty blog!
This was a great pick. I found an extra one in my freezer and did a little dance.
Moist and flavorful.
Love the little muffin cups.
Thanks for such a great pick! Your pictures are fabulous and I enjoyed checking out your blog.
I was bowled over by this recipe! I’m so glad you picked this one..I would never have tried it otherwise. It’s going to be a keeper recipe here. Thanks!
I made this bread for my son – he isn’t a big breakfast fan and feeding him before he goes to camp for the day is a challenge – well, he loved this and had 2 slices! Yay! It is good to know he is gone off with a full belly for once! We’ll be keeping this one in rotation for sure!
Ciao Natalie ! I’m sorry to post so super late ! The muffins you made look wonderful ! Thanks for choosing this recipe !!
I made these with pumpkin(no applesauce on hand) and fresh figs since we have a black mission fig in our backyard. I also used all oat flour, so they are almost gluten-free!
🙂
Thank you for sharing this recipe, it is outstanding!
Just found your site. Looks like a fun and enthusiastic group.
Hi
I made this today, and it tastes amazing. But it sort of fell apart when sliced.. as in, the slice crumbles and doesn’t stay a slice. Any idea what I could have done wrong? (I let it cool completely before slicing) Feedback is appreciated, thanks!
Just stumbled upon your blog and I’m loving it. Can’t wait to see what other recipes you share. I too have a blog, feel free to check it out. Someday you might see something on there that I got from you . 😉
http://sweetjumbles.com/
nice site
Banana Nut Bread