Warm Apple Oat Bread with Cream Cheese Drizzle

The thought of this bread brings with it warmth and comfort; two things I need.  Yesterday, a cold front pushed through the state with rain, gloomy skies and wind.  Today, the forecast high is 20-25 degrees cooler than yesterday.

But, the temperature change is minor compared to the ache in my heart. 

Yesterday, a dear family friend passed away after a hard fought battle with cancer.   

A man who my sister and I adopted as our “uncle”; who lived across the street from my parents.  A man who was full of encouraging words, and made an impact in the lives of many – including my own.    

The thing about life – it never turns out as we expect {and neither did this bread recipe}. 

In the midst of painful times, grieving a life who left earth too soon, I am thankful for a Savior who overcame death!  Who allows us to see this as only a temporary “good bye” rather than a final one.  A Savior who has turned a sad ending, into a beautiful beginning. 

This brings me great comfort. 

While this bread is certainly no parallel to a human life, simply looking at this bread in a new light created a new recipe – something good in its own right. 

Warm Apple Oat Bread with Cream Cheese Drizzle {In memory of “Uncle” Ron}

Ingredients

• 1/8 C butter, softened
• 1/2 C brown sugar
• 2 eggs
• 1/2 C water
• 1 3/4 C applesauce
• 1 1/2 C white whole wheat flour
• 1 1/2 C oats {quick or old fashioned}
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1 medium tart apple, grated
• 1/4 recipe cream cheese frosting

Directions

Cream together the softened 1/8 C butter with 1/2 C brown sugar.  Add in 2 eggs, 1 3/4 C applesauce and 1/2 C water.  Then, stir in 1 1/2 C white whole wheat flour, 1 1/2 C oats, 1/2 tsp. salt, 1 tsp. baking powder, 1 1/2 tsp. cinnamon and 1/8 tsp. nutmeg.  Stir well. 

Stir in the grated apple. 

Pour into a lightly greased loaf pan, or bundt pan.  Note – if the batter won’t pour, or seems more like cookie dough than quick bread batter, add a little more water to thin out the batter.  Then, pour into the pan. 

Bake at 350 for 45-60 minutes, until a toothpick comes out clean.

 

Cool for 5 minutes in the pan, then remove to a cooling rack. 

While bread cools, prepare the cream cheese frosting. 

Slice the bread into pieces, and if it’s not warm at this point toast it in the oven under the broiler – watching carefully so the dessert does not burn. 

Drizzle each slice with cream cheese frosting. 

Serve warm.