This bread is delicious! I actually didn't like it when it first came out of the oven, but by the time it had cooled completely, I'd eaten half the loaf myself! I doubled the recipe and it turned out beautifully and was ridiculously easy to make!

Adding a 1/4 cup golden raisins and a 1/4 cup sunflower seeds made this a delicious and healthy breakfast bread. Other adjustment was: poured the batter into a loaf pan and baked it @ 350 for 35-40 minutes. Good flavor, nicely dense and hearty - again, perfect for breakfast. Thanks for a great recipe!

The first time that I made this I followed another user's suggestion to add 1/2 cup ground flax seed and the result was extremely dry, crumbly bread. I made it a second time and did not add the flax seed and also increased the honey to 2 TBL and baked it in an 8" square stoneware dish and it was AMAZING! The bread was very moist and not at all crumbly or dry. When I make it again I will try adding 1/4 cup (or less) of the flax seed and see how it effects the bread. I'd love to add the flax (for the health benefits) but 1/2 cup is too much. Perhaps lowering the flour or oats to compensate for the extra flax may work too! Some reviewers have mentioned that the dough was too runny but I did not find that to be the case. I would hesitate to add additional flour because you may end up with dry, crumbly bread! Great recipe otherwise!

This recipe is very quick, easy, yummy, and a healthy alternative to white bread. I did have to add about a 1/4 cup of more flour, as 1 cup of flour left the dough very sticky. To ensure that the loaf cooks all the way through, flatten the dough a little once you place it on the baking sheet.

I've made this recipe a few times. It's very easy and handy, especially if you don't want to waste time waiting for bread to rise. The one thing you need to watch out for is that the dough speads out a lot in the oven. I also need to double this recipe every time I make it; it's pretty small. Overall though... pretty good. 4 stars for this one. Thanks.

I was dismayed when the batter was so runny, but i just put it in 6 muffin tins and baked at 400 degrees for 20 minutes. They were good, basic, healthy muffins. I look forward to adding nuts, spices, dried fruit, etc.

This is great! I added diced apples, cinnomon, and a little extra honey and I loved it! The only problem was that it needed longer to cook because the inside was still doughy and the outside was getting pretty crisp. I would try making two smaller loaves out of it next time.

This is the first bread I've ever made - and it actually came out great! I didn't grind the oatmeal, subbed applesauce for oil, soy milk for milk, and 1 Tbsp of splenda for the honey because I didn't have honey. I added about 1/2 C of ground flaxseed, about 1/4 C of unprocessed bran, and some sesame seeds just because I like them. I also sprinkled some sesame seeds on top and sprayed the top of the dough with spray oil. It turned out dense and soft on the inside with a nice crust. When I made it a 2nd time with less additions, 1 C of milk was too much. I'm going to experiment with more add ins, like seeds or dried fruit. Love this bread!

I can't believe how easy and quick this is! I made the recipes exactly as is and the "dough" was very wet. I pushed it onto the pan and loosely shaped with my spatula and after 20 minutes, it was awesome. I love fresh bread in the morning and this one is ready quick enough to make daily.

I doubled the recipe, slightly increased the honey (by 1Tbsp) and baked it off in the bread machine. It turned out great. I was really pleased with the texture and it thoroughly cooked through in the 1 hour standard cooking time in the machine.

Just what I was hoping for in a healthy quick bread! Flavor is great. I doubled recipe and added wheat germ (3T) and sunflower seeds (1T)and baked for about 52 min.@ 350. Sprinkled the bread with additional oatmeal and sunflower seeds. Doubling the recipe yields a substantial loaf. Excellent fresh out of the oven! Thank you for posting; I'll be making this again.

This was a pretty good healthy tasting quick bread. I ate it with a honey butter spread. It was very easy to make. Since the batter was soft, I just put it on a nonstick sheet (you can use parchment paper) and formed a round shape with a spoon.

This didn't taste very good to me. It was very very dry and crumbly. Also took longer to cook than the recipe states. I ended up throwing it away.

A great quick bread! I was looking for an alternate to making a yeast bread because I was short on time. This one hit the spot! Like others I doubled the recipe and baked it in a loaf pan at 350 for 1 hour. Thanks for the keeper!

Yummy!! I'm eating this bread warm out of the oven with raspberry jam now and it's delicious! It's quite a hearty bread but that's the way I like them : ) I added some chopped toasted hazlenuts and seeds (sunflower, pumpkin, sesame, linseed), a few tablespoons of wheat germ, used soymilk instead, doubled the recipe and baked it in a loaf tin at 350 for an hour and 15 mins. I'll make it again for sure! Thank Youuuuuu : )

Great texture, but the taste is missing something.

I am impressed! This recipe is such a keeper - so easy and versatile, I added ground flax meal, extra whole oats and swapped the honey for maple syrup (but used 3 or so tbs) and added cinnamon and cloves. also used spelt flour instead of whole wheat so the extra liquid (maple syrup) made up for its different properties i think and made it slightly sweet. SOOO good!

I just made this bread yesterday morning for breakfast. I baked it the 20 minutes recommended, but alas it was not done when I cut it. I had put in an extra 1/3 c of quick oats because so many said it was too moist to pat into a ball. I think the best solution is to leave it moist as per recipe and put it in a small loaf pan. I haven't tried it, but I will the next time I make it. I also added some flax meal to give it a little more fiber and used virgin olive oil to mak