King Arthur has several. I’ve made the Vermont Maple Oatmeal bread with slightly increased quantities for a 9x4 Pullman pan, made it 3-4 times but didn’t keep notes. The picture at KA is a good depiction of the crumb. Also, The View from Great Island has an Irish Soda bread with oatmeal that’s very good.
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Neat-enough squares, most of which are headed for the freezer. Hopefully a decent breakfast choice,
but with a slightly indecent nutritional details.
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This site has super reliable bread recipes. It’s been a new go to thxs to this thread and others.
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Chewy Ginger Maple Molasses Cookies. Unusual combo of ingredients. Chewy and deeply flavored. Just not pretty.
MAKES 12
1 tablespoon chia seeds
3 tablespoons water
¾ cup coconut oil, gently warmed to liquefy
¼ cup molasses
1¼ cups maple sugar, plus more for dusting
2 cups plus 2 tablespoons all-purpose flour or gluten-free flour blend
2 teaspoons baking soda
1 tablespoon pumpkin pie spice
½ teaspoon salt
¼ cup crystallized ginger, finely chopped
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In a large mixing bowl, combine the chia seeds and water. Let sit until thickened, about 10 minutes. Whisk in the oil, molasses, and maple sugar until uniform.
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Add the dry ingredients and mix with a spatula until uniform. Cover the dough and refrigerate for about 30 minutes.
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Heat the oven to 325°F with a rack in the middle. Line a baking sheet with parchment paper.
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Scoop the dough into 1-ounce balls and roll them in the extra maple sugar. Place them on the baking sheet, spaced about 2 inches apart. Transfer to the oven and bake until set, about 25 minutes. Cool on the baking sheet. Repeat with any remaining dough.
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My aunt made an oatmeal / porridge bread on repeat during the pandemic - this version of the recipe provides the proportion of oats for the porridge.
There’s also one in Bread Toast & Crumbs - recipe here.
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This (no yeast) breakfast bread from Dorie Greenspan has about equal parts flour and oatmeal and uses applesauce as sweetener. https://www.recipebridge.com/recipe/142/2147866683/sunday-brunch-dorie-greenspans-oatmeal-breakfast-bread
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Smitten Kitchen’s (aka Nancie McDermott’s aka Cornelia Walker’s) pear bread. Sort of.
I subbed 50 grams of the AP flour with white whole wheat, and in lieu of freshly grated pears (out of season in our neck of the woods) I used some lightly sweetened, un-spiced pear butter which I made a month or two ago from pears off of our tree. To off-set the sugar in the pear butter, I reduced the sugar in the cake by 25%.
I made this last night for today’s afternoon tea (after reading the comments in the blog post that the cake improved with time), but was compelled to sneak in a sample slice before breakfast.
Winner! Mildly sweet and fruity, but not cloying. Will definitely make again. My thanks to @Rooster for posting this on the banana bread thread. I’m always looking for ways to use our garden harvest, and this one will come in handy.
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That’s such a good recipe. Yours look terrific.
Another version we enjoy during pear season is this one:
I just jarred another batch of pear sauce from a $2.99 bag o’ pears from TJ’s today.
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Made Smitten Kitchen’s Cranberry Crumb Bars with Mulling Spices, but cut back on the spices. No clove and half the nutmeg. Pleasant.
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Pear cranberry almond…mostly almond flour with a little AP. I’ve made this with all almond flour with a variety of fruits and it’s equally successful. This is not too sweet, in fact, I eliminated a 1/2 brown sugar that the pears were to be rolled in and just sprinkled on a little coconut sugar.
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Pumpkin Pie Bars. A delicious and easy Julia Pacheco recipe that I’ll be making again. The patted-in crust has brown sugar as well as butter and AP flour, for a nice bit of added flavor. I baked my filling 68 minutes and the bars cut cleanly, came out of the pan easily. They even look very much like the recipe photo (for once).
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I just saw a recipe in Rustic Fruit Desserts that calls for pear butter. Do you have that book?
Thank you for this and @saregama for the porridge bread – I’ll be trying both recipes!
Do you think the breakfast bread would be good still without the Streusel on top?
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This quick (but yeasted) bread from Nigella Express may also fit the bill.
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Yes!
Thank you!
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This one sounds good, too. Much appreciated!
Yw. Looks like you got some tasty options!
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I have the book, but I’m not finding the recipe to which you’re referring. Do you recall the name?
I see a pear sauce bundt cake with pear brandy butter glaze, and there’s a related recipe for pear sauce, which is basically a spiced pear butter (“sauce” as in applesauce).
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