In my rich domestic fantasy life, I put together elegant but understated brunches at my home for large groups of friends. Think sunlight streaming through the windows, fresh flowers everywhere, and homemade muffins, popovers and quick breads on the table. It should come as no surprise that these fantasies have absolutely no basis in reality, which looks a lot more like sweatpants and cereal, at best. However, my real self recently made this oatmeal breakfast bread, which, for a day or two, took the place of my morning cereal and made me believe that my dream brunches may someday come true with the help of oats, figs and applesauce.
I came across this recipe because I was looking for a way to use up about 15 leftover dried figs I had in my cabinet. I really try not to waste food and and finding creative ways to put odds and ends ingredients to good use is one of the most common ways I get from one recipe to the next. The breakfast bread would also be good with raisins (especially plump golden ones), dried apples or dried apricots, but I loved the gooeyness and subtle sweetness of baked fig.
I love anything that falls into the “quick bread” category (banana, pumpkin, lemon blueberry, you name it) but it’s really the applesauce that makes this recipe different. It turns out that when you bake oats and applesauce with milk and eggs, you get a “bread” that’s really almost a pudding- jiggly, eggy and extremely moist.
As if that description wasn’t compelling enough, there’s also a sugary, nutty topping for some extra crunch and sweetness (anyone whose favorite part of a coffee cake is the crumb topping will be on board with this). When baked on top, the brown sugar caramelizes and give you an almost molasses flavor.
If you are the type who makes effortless but luxurious brunch parties happen, this breakfast bread, still slightly warm from the oven, is the perfect addition to your next get together. If you are a poor sluggard like me, you’ll eat a thick slice of this bread with a swipe of butter and just let it fuel your delusions of domestic grandeur.
Ingredients
- 1/4 cup packed light brown sugar
- 1/4 cup chopped walnuts or pecans
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1 1/4 cups unsweetened applesauce (make sure it specifically says "unsweetened"!)
- 1/3 cup flavorless oil, such as canola or safflower
- 1/4 cup buttermilk or whole milk
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1/2 cup diced dried figs, apples, or apricots or moist, plump raisins (dark or golden)
- 1 cup old-fashioned oats
Instructions
- 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.
- In a small bowl, use your fingers to toss together the sugar, nuts, and cinnamon until evenly mix. Set aside.
- Whisk together the eggs, 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.
Notes
From Dorie Greenspan via Serious Eats
