Egg Free Oatmeal Whole Wheat Quick Bread
Discover the delicious simplicity of Egg-Free Oatmeal Whole Wheat Quick Bread—a wholesome, one-bowl recipe perfect for busy mornings or an afternoon snack. This hearty bread combines the nutty goodness of whole wheat flour and rolled oats with a touch of sweetness from brown sugar, while staying completely egg-free. The recipe uses a clever buttermilk substitution made from milk and apple cider vinegar, ensuring a soft, tender crumb without the need for eggs. Ready in under an hour, this quick bread is endlessly versatile—mix in your favorite nuts, seeds, or dried fruits for a personalized twist! Whether toasted with a pat of butter or served alongside a warm soup, this easy, healthy bread is a must-try for anyone looking for nutritious homemade comfort. Keywords: egg-free quick bread, oatmeal bread, whole wheat bread, easy bread recipe.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Rolled oats
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.33 cup Brown sugar
- 1.25 cups Milk (dairy or plant-based)
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Optional: nuts, seeds, or dried fruit (e.g., raisins)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, salt, and brown sugar. Whisk together to ensure the dry ingredients are evenly mixed.
In a smaller bowl, mix the milk and apple cider vinegar. Let this mixture sit for 5 minutes to create a buttermilk substitute.
Add the vegetable oil and vanilla extract to the milk mixture and stir until combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or spoon. Do not overmix; the batter should be thick but just combined.
If you're adding optional mix-ins like nuts, seeds, or dried fruit, gently fold them into the batter at this stage.
Transfer the batter to the prepared loaf pan, spreading it out evenly with a spoon or spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. This bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 326.6 g | 119% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 83.2 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 598 mg | 46% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2236 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
