Oatmeal Breakfast Bread

I wasn't going to update today. For one, I am leaving town early tomorrow morning, not to return until Sunday night, so I've been busy busy busy. For another, Hubs pretty much demolished this loaf before I could take any decent pictures. But then again: nothing can stop me from updating my blog, and this recipe seems pretty fitting for today. So after some packing and errand-running and whatnot, I made sure I took some pictures of the rest of this bread, just so I could post tonight.

I couldn't go without updating on Valentine's Day. Truly one of my favorite holidays, no matter how much others absolutely hate it. And what better day to break out a heart-healthy recipe, don't you agree?

This bread is very good for you, chock full of oatmeal and egg whites and applesauce as well as big chunks of dried fruit. A great breakfast for those in a hurry in the mornings; just bake up the loaf Sunday night, and you've got plenty to get you through the week. The fact that it's a Dorie Greenspan recipe only makes it that much better: you are guaranteed a soft, moist bread with a fabulous crunchy topping and tons of flavor. So for you, my dear readers - to your hearts, today on this heart-driven holiday: enjoy a healthy breakfast.

Oatmeal Breakfast Bread

Ingredients:

For the topping:

1/4 c. (packed) light brown sugar

1/4 c. chopped walnuts or pecans

1/4 tsp. ground cinnamon

For the bread:

2 egg whites

1 1/4 c. unsweetened applesauce

1/3 c. flavorless oil, such as canola or safflower

1/4 c. buttermilk or whole milk

1 1/4 c. all-purpose flour

3/4 c. sugar

1 1/2 tsp. baking powder

3/4 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. freshly grated nutmeg

Pinch of ground cloves

1/2 c. diced dried figs, apples, or apricots or moist, plump raisins

1 c. old-fashioned oats

Center a rack in oven; preheat to 350 F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.

Make the topping: In a small bowl, use your fingers to toss together the sugar, nuts, and cinnamon until evenly mix. Set aside.

Make the bread: Whisk together the egg whites, 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 mix; toss it with the fruit 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. Don't overdo the mixing. Scatter the dried fruit over batter and stir it to blend. Scrape batter into pan; sprinkle over topping, tamping it down lightly with fingers so it sticks.

Bake 55 to 65 minutes, or until the bread is browned and a thin knife inserted into center comes out clean. Transfer bread to a cooling rack for about 5 minutes. Run a knife around the sides of pan and unmold. Invert and cool to room temperature right side up.