Cherry Oatmeal Bread Recipe
Ingredients
| Cherries | 3/4 Cup (16 tbs), dried | |
| 3/4 cup 1% low-fat buttermilk or soured milk | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Rolled oats | 3/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 cup nonfat vanilla yogurt | ||
| Canola oil | 2 Tablespoon | |
| Sugar | 2/3 Cup (16 tbs) | |
| 1/2 cup fat-free egg substitute | ||
| Vanilla | 2 Teaspoon | |
| Walnuts | 1/3 Cup (16 tbs), chopped | |
Directions
In a small bowl, combine the cherries and buttermilk.
Let soak for 25 minutes, or until softened.
Preheat the oven to 350°F.
Coat a 9" X 5" loaf pan with no-stick spray.
In a large bowl, combine the flour, oats, baking powder, baking soda, and salt.
Mix well.
In a medium bowl, whisk together the yogurt, oil, sugar, egg substitute, and vanilla.
Add the buttermilk mixture and mix well.
Pour into the bowl with the flour.
Stir together until just combined; do not overmix.
Stir in the walnuts.
Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center of the loaf comes out clean.
Let stand in the pan on a wire rack for 5 minutes.
Turn out onto the rack to finish cooling.
Let soak for 25 minutes, or until softened.
Preheat the oven to 350°F.
Coat a 9" X 5" loaf pan with no-stick spray.
In a large bowl, combine the flour, oats, baking powder, baking soda, and salt.
Mix well.
In a medium bowl, whisk together the yogurt, oil, sugar, egg substitute, and vanilla.
Add the buttermilk mixture and mix well.
Pour into the bowl with the flour.
Stir together until just combined; do not overmix.
Stir in the walnuts.
Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center of the loaf comes out clean.
Let stand in the pan on a wire rack for 5 minutes.
Turn out onto the rack to finish cooling.
Chef
