Pittsburgh, PA
Monday
September 1, 2014
    News           Sports           Lifestyle           Classifieds           About Us
Lifestyle
 
The Dining Guide
Celebrations
Weddings
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Food
Farm Fresh: Plum-Oatmeal bread good for breakfast

Thursday, August 08, 2002

By Arlene Burnett, Post-Gazette Staff Writer

Plum-Oatmeal Bread makes tasty use of our local plums. With every slice of Plum-Oatmeal Bread you'll find chunks of sweet plums (and walnuts) nestled in this brown sugar and oatmeal quick bread.

Plum-Oatmeal Bread makes a luscious breakfast bread or after-dinner dessert, and best of all, it's low in calories and fat. As opposed to yeast breads, quick breads take only a matter of minutes to prepare.

We found this recipe in the "Family Circle Cookbook: New Taste For New Times," along with a few hints on how to store quick breads. Quick breads store well carefully wrapped, at room temperature, for up to two or three days. To freeze quick breads, wrap in plastic wrap, then aluminum foil. Quick breads can be frozen for up to two months.

Plum-Oatmeal Bread

  • 2 teaspoons distilled white vinegar
  • Milk
  • 2 cups all-purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup quick-cooking oats (not instant)
  • 1 cup chopped, pitted unpeeled firm-ripe plums (about 2 plums)
  • 1/2 cup walnuts, chopped
  • 1 egg
  • 2 tablespoons vegetable oil

Preheat oven to 350 degrees. Grease and flour an 8 1/2-by-3 5/8-by-2 5/8-inch loaf pan.

Pour vinegar into 1-cup glass measure. Add milk to measure 1 cup total. Let stand 10 minutes to sour.

Combine flour, brown sugar, baking powder, baking soda and salt. Stir in oats, plums and walnuts.

Beat egg in bowl. Add soured milk and oil. Pour all at once into dry ingredients. Stir just until evenly moistened. Turn into pan.

Bake for 45 minutes or until wooden pick inserted in center comes out clean. Remove bread from pan to wire rack to cool. Store overnight for easier slicing. Makes one loaf.

Nutrient value per slice: 203 calories, 5 grams protein, 7 grams fat, 30 grams carbohydrates, 203 mg sodium; 25 mg cholesterol.

Source: "Family Circle Cookbook: New Taste For New Times."

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections