I’ve not made this recipe before, but it sounded pretty perfect for a fall brunch with apples and oatmeal.  Excited to try it!  I’ll make it in advance and then freeze it before the tailgate.  Thaw the day before.
2 cups flour (even better if you can fine whole wheat white flour)
1 cup old fashioned oats
1/4 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking powder
1 cup sugar
3/4 cup vegetable oil (I’m using canola here)
2 eggs, beaten
1/2 cup plain nonfat Greek yogurt
1 cup applesauce (I’m using unsweetened)
1/2 tsp vanilla extract
1 cup powdered sugar (add more if needed to thicken)
1/4 cup applesauce
1 tsp lemon juice
Preheat oven to 350 degrees F, and grease loaf pan. In a large bowl, stir together flour, oats, salt, cinnamon, and baking powder. Set aside.
In another bowl, mix sugar, oil, eggs, yogurt, applesauce, and vanilla.
Stir into dry ingredients by spoon until just combined.
Spoon the batter into the loaf pan and bake for 45-48 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven.
Then whisk together the 1 cup powdered sugar and 1/4 cup of applesauce for the glaze.
When the bread has cooled for a while (~20-30 minutes or when it’s able to be inverted), remove from pan to a rack, and pour the glaze over the top. It will settle into the cracks and keep the bread moist. The glaze will set slightly, but will remain sticky. YUM! The apple bread freezes beautifully.
The bread turned out perfectly – super moist and there’s a chewiness texture due to the oatmeal that makes it even more perfect for a brunch!

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