Whole Wheat Quick Bread
A wholesome, hearty bread with nutty whole wheat and oats, complemented by orange peel for a subtle citrus flavor, perfect for healthy breakfasts or snacks.
Ingredients
Instructions
- Combine all ingredients and blend very well.
- Let the mixture sit for 15 minutes.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 50-60 minutes.
- Check for browning, and cover with foil during the last 15 minutes if necessary to prevent over-browning.
Tips & Substitutions
For added moisture, consider substituting some of the buttermilk with unsweetened applesauce. You can also swap half the brown sugar for honey or maple syrup for a different flavor profile. If you’re out of oats, try using ground flaxseed for a similar texture. Ensure all ingredients are at room temperature for best results.
Serving Suggestions
This whole wheat quick bread is delicious served warm with a pat of butter or a drizzle of honey. It pairs beautifully with soups or salads for a wholesome meal. For a sweet twist, serve it with cream cheese and fruit preserves as a delightful breakfast option. Consider serving alongside a bowl of Chunky Cheese Macaroni for a comforting dinner.
Storage & Reheating
Allow the quick bread to cool completely before wrapping it in plastic wrap or aluminum foil. Store in an airtight container at room temperature for up to three days. For longer storage, slice and freeze the bread, placing parchment paper between slices. Reheat slices in a toaster or microwave until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Quick Bread contains roughly 348 calories, with 7g protein, 75g carbohydrates, and 3g fat. It is a good source of iron (15% of the Daily Value), calcium (14% of the Daily Value), and protein (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can replace whole wheat flour with all-purpose flour for a lighter texture, but it will alter the nutritional value slightly. If you do, consider reducing the liquid in the recipe by a couple of tablespoons to maintain the right consistency.
What can I use instead of buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly, then use it in the recipe as directed.
Can I add nuts or seeds to this recipe?
Absolutely! Chopped nuts like walnuts or pecans, or seeds such as sunflower or pumpkin seeds, can be added to the batter for extra texture and nutrition. Just be sure to adjust the baking time slightly if you add a significant amount of extra ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).