A few years back, my mother gave me a coffee grinder as a Christmas gift. Great present, I love coffee and require a great deal of it to wake myself up every morning. Very sweet, Mom.
I never use it. I know, I know, but it’s just one more step in the morning and I have enough trouble as it is getting myself looking somewhat presentable and out the door.
So how was it that I was able to bake pre-lunch shift yesterday, if I can’t even come up with the time to deal with whole bean coffee in the morning? I was wearing clean, matching socks AND carrying a loaf of maple-oat bread when I arrived (on time, even!) at work.
This oatmeal quick bread is that quick. It’s hardly more trouble than grinding coffee and doesn’t require an electric mixer so it’s a whole lot quieter, too. It’s pleasantly nutty and chewy and tastes a little bit like pancakes made over a campfire, thanks to the smokey Scotch whiskey and maple syrup.
Get out of bed and let’s get started. Flour, oats, soda, powder, pinch of salt. Cinnamon and clove. Maple syrup to sweeten, buttermilk to moisten. Egg to bind and butter for deliciousness.
Just whisk together your dry ingredients in one bowl, everything wet or sticky in another. Marry wet with dry and stir ’til combined.
Pour into buttered bread pans, 3 mini or 1 large. Toss ‘em in the oven while you shower and search for the right socks.
Whisk up a little glaze. Maple syrup, powdered sugar, and Scotch. Whoa, a little early to be raiding the bar, but it’s only a spoonful.
Drizzle the Scotch-maple glaze over the top and give it a couple minutes to settle and soak. Do one more mad dash through the house, unplug the iron, grab your loaves, and get out the door.
- 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
- FOR THE GLAZE
- ¼ c. Pure Maple Syrup
- 1 Tbsp. Scotch Whiskey
- ⅓-1/2 c. Powdered Sugar
- Preheat oven to 350°. Butter bread pan(s).
- In a large bowl, combine flour, oats, baking soda and powder, salt, and spices. Whisk until combined.
- In a medium bowl, combine buttermilk, melted butter, ½ c. maple syrup, egg, and 1 tsp. Scotch. Whisk until well combined.
- 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.
- 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.