Oatmeal Quick Bread with Scotch-Maple Glaze
Recipe type: Breakfast, Brunch, Bread, Baked Goods
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 small loaves or 1 large loaf
This bread is good and the glaze is even better. I imagine it would be quite good on molasses cookies or gingersnaps. And though it's quick enough to make the morning you plan to eat it, the flavors deepen overnight.
  • 1 c. All-Purpose Flour
  • 1 c. Old-Fashioned Rolled Oats
  • ½ tsp. Baking Soda
  • 1 tsp. Baking Powder
  • ¼ tsp. Salt
  • ½ tsp. Cinnamon
  • ¼ tsp. Ground Cloves
  • 1 c. Buttermilk
  • 6 Tbsp. Unsalted Butter, melted, plus additional butter for greasing the pans
  • ½ c. Pure Maple Syrup (I prefer the dark, deeply flavored grade B syrup- leave Mrs. Butterworth on the shelf!)
  • 1 Egg
  • 1 tsp. Scotch Whiskey
  • ¼ c. Pure Maple Syrup
  • 1 Tbsp. Scotch Whiskey
  • ⅓-1/2 c. Powdered Sugar
  1. Preheat oven to 350°. Butter bread pan(s).
  2. In a large bowl, combine flour, oats, baking soda and powder, salt, and spices. Whisk until combined.
  3. In a medium bowl, combine buttermilk, melted butter, ½ c. maple syrup, egg, and 1 tsp. Scotch. Whisk until well combined.
  4. Pour wet ingredients into the dry ingredients and gently stir until just combined. Pour into buttered pan(s) and bake 30 minutes (for small loaves) to 45 minutes (if making 1 large loaf). Cool for 30 minutes on rack before glazing.
  5. To make the glaze, whisk ¼ c. maple syrup with 1 Tbsp. Scotch. Add powdered sugar, while whisking, until desired consistency is reached, ⅓ c. for a thin glaze, ½ c. or more for a thicker, more frosting-like glaze. Drizzle glaze over cooled loaves, allowing it to drip down the sides. Let the glaze settle into the bread at least 5 minutes before serving.
Recipe by strawberryplum at http://www.strawberryplum.com/oatmeal-quick-bread-with-scotch-maple-glaze/