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Apple & Oat Quick Bread

With flavours reminiscent of toffee apples, this quick bread is so much easier than traditional cake.

Serve thickly sliced with a cuppa, with or without butter as part of an afternoon tea, or even as a warm dessert with custard or ice cream.

It's recommended that you read the blog post before beginning the recipe.

Course Dessert, Snack, Cake
Cuisine British, European, World
Keyword easy
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1 small loaf
Author Moorlands Eater

Ingredients

  • 175 g self raising flour
  • 50 g fine oatmeal or oat flour (see Recipe Notes for making your own from rolled oats or porridge oats)
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 100 g butter
  • 100 g light brown soft sugar
  • 1 large tart apple e.g. Granny Smith
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 1 - 2 tbsp milk
  • a few rolled oats (for decoration)

Instructions

  1. Preheat the oven to 180°C / 160° Fan / Gas 4 / 350°F with a shelf positioned in the middle.

  2. Butter a small, non-stick loaf tin (approx. 19 x 9 x 6 cm, capacity 450ml or 1 lb) or line it with baking paper.

  3. Sift the flour, oatmeal, bicarbonate of soda, and salt into a mixing bowl.

    Grate the butter into the flour mixture (dip the butter into the flour now and again to stop it sticking to the grater) then rub in with your fingertips.

    Stir in the sugar.

    Grate the apple, leaving the skin on and discarding the core, squeezing out excess juice. Stir the grated apple into the bowl.

  4. In a separate small bowl or jug, use a fork to beat together the eggs, vanilla extract, and ONE tablespoon of the milk.

    Pour this into the flour mixture and mix everything together well, creating a batter with a firm dropping consistency i.e. the mixture should stay on the spoon but fall off if given a firm shake. If necessary add more milk, a few drops at a time, to achieve this.

  5. Transfer the mixture to the prepared tin, pressing it down lightly and smoothing the top. Sprinkle over the rolled oats.

  6. Place in the preheated oven and bake until risen, golden brown and a skewer or cocktail stick comes out clean. (50-55 min).

  7. Remove from the oven but leave to cool in the tin for 10 minutes before turning out and transferring to a cooling rack until cold.

    Serve thickly sliced either on its own or spread with butter.

  8. To store, wrap well in foil and keep in a tight-lidded container for up to 4 days.

    Can also be frozen as a whole loaf or in slices.

    To eat hot as a dessert, heat slices in a microwave for a few seconds and serve with custard or ice cream.

Recipe Notes

Oatmeal. If you can't find oatmeal or oat flour in the shops, you can make your own by whizzing up rolled oats or porridge oats in a blender until fine.