No Reviews | Be the first to review!
Reviews
You must be logged in to post a review.
- Home
-
Recipes
Roasted Baby Eggplants Stuffed with Goat Cheese
by Gina
A great party appetizer. Looks fancy but is so simple. Can you even handle the cuteness of these baby eggplants?
Banana Muffins with Cream Cheese Kisses
My favorite banana muffins, this time topped with cream cheese kisses. Mwah!
Chimichurri Sauce/Marinade
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
Almond-Pear Galette
A lovely, tasty and easy dessert sure to impress your guests. There’s nothing better than pears and almonds. Yum!
Homemade Yogurt
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
Mediterranean Veggie Sandwich
by azestybite
My version of my favorite sandwich from Panera Bread: their Mediterranean Veggie.
Crispy Curry Roasted Broccoflower
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
Chorizo and Mixed Bean Soup
by Dax Phillips
A hearty, and somewhat healthy take on using mixed beans. With added veggies and chorizo, this one is sure to warm the belly.
- Community
- Blog
- About
Breads
Recipe
Blueberry-Banana-Oatmeal-Pecan Bread
by legaleater on July 26, 2009 in Breads, Quick Breads
Recipe Description
A great breakfast bread – hearty and filling. Also makes great muffins! It freezes really well, too.
Preparation Instructions
1. Preheat oven to 350* and prepare a loaf pan lined with wax or parchment paper and greased.
2. Cream the oil and sugars together. Add vanilla.
3. Add eggs one at a time, mixing well after each one.
4. Fold in mashed bananas.
5. In a different bowl, combine flours, baking soda, salt, cinnamon, and nutmeg. You can either sift it together to ensure it is combined or stir a few times with a whisk.
6. Combine oats, blueberries, and nuts with the dry ingredients.
7. Blend the dry ingredients into the wet ingredients, stirring only so that everything is combined and the dry ingredients are moistened.
8. Pour batter into prepared pan, and bake for around 50-55 minutes, or until a tester in the center comes out clean.
Let it cool for 15 minutes, then remove from pan. You can also make this in muffin tins. It should make 12 regular sized muffins, and take about 20 minutes to bake.
Ingredients
- ⅓ cups Neutral Oil
- ½ cups White Sugar
- ½ cups Brown Sugar, Packed
- ¼ teaspoons Vanilla Extract
- 2 Eggs
- 1-½ cup Ripe Bananas, Mashed
- ¾ cups All Purpose White Flour
- ¾ cups Whole Wheat Flour
- 1-¼ teaspoon Baking Soda
- ¼ teaspoons Salt
- ½ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ⅔ cups Quick Cooking Oats
- 1 cup Blueberries (either Fresh Or Frozen)
- ½ cups Pecans, Toasted And Chopped (you Can Also Use Walnuts)
Related Recipes
Chocolate Banana Oatmeal Muffins
by Amy and filed in Breads, Quick Breads
This started out as a Cooking Light recipe that I dumped some chocolate into without looking back. I advise you to do the same. You won’t regret it!
Honey-Buttermilk Oat Bread
by Theresa and filed in Breads, White Breads
A slightly sweet, soft loaf made with white flour and oats inspired by Voyager by Diana Gabaldon.
Prep Time
Cook Time
Difficulty Intermediate
Servings 24
System US Metric
Stephen Bonnet’s Salted Nutella Pretzel Balls
by Theresa and filed in Breads, White Breads
Pretzel balls filled with Nutella. Inspired by Stephen Bonnet, a character in Diana Gabaldon’s Outlander novels.
Prep Time
Cook Time
Difficulty Intermediate
Servings 15
System US Metric
Pesto Pinwheel Rolls Made With Arugula and Walnut Pesto
by Rebecca and filed in Breads, Dinner Rolls
Fragrant, vibrant arugula pesto is rolled into tender, fine-crumbed, semolina dough to form these stunning and simple dinner rolls. Served alone or accompanying pasta, salad or soup, they are a feast for the eyes as well as the body.
If you have extra pesto, serve it on pasta, roasted potatoes or as a pizza topping!
Apple Raisin Cobblestone Muffins
by Shugary Sweets and filed in Breads, Muffins
Dense cinnamon muffins topped with sweet apples, raisins and glaze. Enjoy for breakfast—or dessert!
Friends of Tasty Kitchen
Meet Lauren!
Lauren's recipe box is packed with all kinds of scrumptious recipes---more than 225 of them! She regularly turns everyday ingredients into extraordinary food. From beautiful photographs to mouthwatering recipes, her blog Lauren's Latest never disappoints.
Meet Sommer!
Sommer is a professional recipe developer and food writer. Her blog A Spicy Perspective is where she continues to share her cooking expertise with others. Check out her recipe box for more of her easy-to-prepare recipes!
© Copyright 2006-2012, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
5 Comments | Be the first to comment!
Comments
solutiongirl on 7.30.2009
I made muffins last night. Fantastic!!! I definitely will make these again!
vitafamiliae on 8.6.2009
I used all whole wheat flour (soft white) to make this in loaf pans. Turned out well, nice and moist, even when slightly overcooked. I used rolled oats, too. Gave it nice texture.
threelittlebugs on 8.9.2009
I made this a few days ago. YUM! We didn’t have pecans so I didn’t use them. I love the cinnamon in them. I got 18 muffins out of this recipe – maybe I have smaller than average tins?
acgmommy on 8.15.2009
These were moist and had a great flavor. (I made them into 12 muffins and 1 small loaf pan.)
I added a topping to mine which made it even better!
1/2 c flour
1/2 c brown sugar
2 tsp. cinnamon
4 Tbs. cold butter
mixed until crumbly..
YUM YUM YUM
claritygolden on 8.29.2009
Wow, this turned out great! I made it in a regular size loaf pan and it worked fine. It did take longer than stated to bake and the outside looked like it was getting really dark, but it tasted amazing. I used 3 medium sized bananas and regular rolled oats (just because these are what I had), and I ran out of AP flour so used 1/2 c AP and the rest whole wheat. Turned out very moist and not “whole wheaty”. I’d say this is a very forgiving recipe! I might actually try to cut the sugar back by 1/4 c next time, just to make this even healthier. I think this will make a great breakfast bread or afternoon snack.
You must be logged in to post a comment.