No-Yeast Apple, Pecan, and Oatmeal Bread with Cream Cheese Glaze

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Quantity: 1 loaf

Nutritional value per serving:

Calories 269, total fat 13 G., saturated fats 6 G., proteins 4 G., carbohydrates 35 G., fiber 2 G., cholesterol 49 mg, sodium 187 mg, sugar 21 G.

Rolled oats, toasted pecans, and fragrant spices imbue this unleavened sweet bread with an oatmeal cookie flavor. The addition of grated apples and natural yogurt makes it moist and soft, and the cream cheese frosting makes it perfect for dessert. You can bake one standard loaf or three mini loaves—the recipe includes cooking times for both. To fully enjoy this bread, once it's cooled, wrap it tightly and store it until tomorrow.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Yeast-free bread

1/2 cup melted unsalted butter or vegetable oil + extra butter for greasing the pan
1 and 1/4 cups premium flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon coarse salt
0.5 tsp of soda
0.5 tsp ground cinnamon
0.5 tsp freshly grated nutmeg
1 cup oatmeal
3/4 cup chopped toasted pecans
0.5 cup natural yogurt or sour cream
1 tsp vanilla extract
2 large eggs
1 tsp grated lemon or orange zest (optional)
1 cup grated apples, squeeze out excess juice

Cream cheese frosting

1 cup powdered sugar
3 tbsp cream cheese, room temperature
2 tbsp. milk
1/4 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, cream cheese, yogurt, sour cream, Orange zest, rolled oats, pecans, nutmeg, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Lightly grease one 9 x 5 x 2 inch loaf pan or three 6 x 2 x 2 inch mini loaf pans with melted butter and set aside.
In a medium bowl, combine flour, granulated sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Add the oats and pecans and mix well. Set aside.

In a small bowl, combine melted butter, yogurt, vanilla extract, eggs, and grated zest, if using. Add the grated apples. Add this mixture to the flour mixture and stir to just distribute the ingredients (do not over-knead the dough).
Transfer the dough to the prepared loaf pan. Tap the pan on the countertop a few times to smooth the surface. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes for a large loaf and 35-40 minutes for mini loaves.
Transfer to a wire rack and let the bread cool for 30 minutes, then remove from the pan and let cool completely on the rack.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Cream cheese frosting:

In a small bowl, combine powdered sugar, cream cheese, milk, and vanilla extract until smooth. Pour the glaze over the bread and let it sit at room temperature for 15-20 minutes. Store in a tightly sealed container for up to 1 week..