Reviewed: Apr. 22, 2012

I have made this 5 times in the last month, it is that good and easy to make. I have made changes to the recipe each time and finally perfected it this time around. I use 2 eggs instead of 1 and 1/2 cup of applesauce instead of the oil. Add a little more brown sugar. Also add about 2 tsp. of cinnamon. I also add fruit to it, rasins, dried cherries, apples; whatever you think will taste good.

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Reviewer:

Beth78

Reviewed: Sep. 4, 2011

Kefir instead of buttermilk,coconut oil instead of butter, added vanilla. Nice mildly sweet nutty flavor..YUM!!

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Reviewer:

G-jo

Reviewed: May 11, 2011

This is amazing bread!!!!!!!!!!! I was out of eggs and substituted 1/4 cup applesauce instead, as well as using partially olive oil in place of the vegetable oil (I didn't have enough). I also added 3/4 cup brown sugar and 1/2 teaspoon of cinnamon. After 55 minutes, the bread seemed a bit mushy, but I took it out & it was perfect. This bread is very moist, and only a little crumbly. Perfect amount of taste and not bland at all!

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Reviewer:

IsleOfPalms13

Reviewed: Nov. 18, 2010

This bread is great! I read the reviews before baking and added an extra 1 cup brown sugar, 2 tsp cinnimon,2 tsp nutmeg a pear, 2 bannanas, 1/2 an apple and pecans. Made a ginger glaze with powdered sugar for the top after baking and sprinkled with pecans....yummmy! This revision was for a double batch.

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Reviewer:

Stacy

Reviewed: Apr. 20, 2010

This is more like a quick bread / dessert. It was good, don't get me wrong but the texture was very heavy (which I was expecting due to the oatmeal) and it was slightly sweet. I would like to try it with less oil next time as it was really dense and crumbly. Not bad but not my favourite either. Like some other reviewers did say, it is a good starter recipe. I think it would make a terrific banana bread but the ingredients would have to be altered to compensate for the moisture in the bananas (not sure how to do that LOL). The only thing I have to give it 5 stars is the crust it makes. It is crispy and tasty! Probably due to the high fat content.

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Reviewer:

DCANT

Cooking Level: Expert

Reviewed: Apr. 4, 2010

I found this recipe when looking to use up leftover buttermilk. I think it turned out really well, though I made a few changes. I used applesauce instead of the oil, and added 1 tsp of cinnamon and 1/2 tsp of pumpkin pie spice. The texture of the finished bread was really nice - a bit chewy from the oats. I didn't find it to be greasy or crumbly at all; maybe the applesauce helped the texture in addition to REALLY cutting down on the fat content. The applesauce also gave the bread just a hint of apple flavor, which really went well with the cinnamon and spices.

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Reviewer:

rakkle99

Reviewed: Mar. 31, 2010

Oh my goodness, these are YUMMY!!!! The only difference: I used butter instead of oil and I added cranberries and walnuts, plus I made in a 9x13 pan, cut into squares. My husband and I finished off an entire recipe in 2 days! Not sweet, but sweet enough for breakfast or snack. I also added ground flax seed.

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Reviewer:

Erin Tagle

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Feb. 21, 2010

I just made this bread for the first time. I did add cinnamon and nutmeg; also used half the amount of oil called for. It is absolutely delicious. I did not have a prolem with it crumbling. Let it sit for ten minutes in the pan before taking it out and cool completely before slicing. Next time I make it I will add raisins.

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Reviewer:

Cathym

Reviewed: Jan. 16, 2010

Usually when I make a recipe for the first time, I follow it to the "T". After reading the reviews, I decided to add cinnamon, nutmeg, walnuts and some wheat germ. My husband and I loved it! We didn't feel it needed more sugar. Also, I didn't have any trouble with it crumbling when it was sliced. This is a keeper for my left over buttermilk.

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