New Sun Oven

This sweet bread can be stored in the refrigerator for up to 4 days. It’s perfect for a quick breakfast to go.

Sun Oven Oatmeal Bread


1 1/4 cups all-purpose flour

1 cup quick-cooking rolled oats

2/3 cup golden raisins

3/4 cup light brown sugar, firmly packed

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

2 large eggs, at room temperature, lightly beaten

1/3 cup vegetable oil

3/4 cup unsweetened applesauce

1/2 cup buttermilk


Set Sun Oven out to preheat. Spay a 9-x-5-inch loaf pan with cooking spray, set aside.

In a large bowl, stir together the flour, oats, raisins, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and allspice. Make a well in the center and add the eggs, oil, applesauce, and buttermilk. Stir just until moistened. The batter will be slightly lumpy. Spoon the batter into the prepared pan.

Bake until the top is browned and the loaf begins to pull away from the sides, about 1 hour. A toothpick inserted into the center of the loaf should come out clean.

Cool the bread in the pan on a wire rack for 10 minutes. Remove the loaf from the pan and let cool completely before slicing.


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