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Good Morning Oatmeal Bread



Oatmeal crumble topping: – 3 tablespoons oats – 2 tablespoons all-purpose flour – 1 tablespoon packed light brown sugar – 1/8 teaspoon salt – 1 tablespoon cold Real California unsalted butter Bread: – 1 cup oats – 3/4 cup all-purpose flour – 3/4 cup whole wheat flour – 2/3 cup packed light brown sugar – 1 1/2 teaspoons baking powder – 1/2 teaspoon baking soda – 1 1/2 teaspoons ground cinnamon – 1/2 teaspoon salt – 2/3 cup Real California milk – 2 large eggs, lightly beaten – 6 tablespoons (3/4 stick) Real California unsalted butter, melted, plus more for the pan – 1/2 teaspoon vanilla extract – 1 small or 1/2 large apple, peeled, cored, and cut into 1/2-inch dice – 1 small or 1/2 large banana, peeled, halved lengthwise, and cut into 1/4-inch slices – 1/2 cup chopped toasted walnuts Milk icing: – 3/4 cup powdered sugar, or more as needed – 1 tablespoon Real California milk, or more as needed :baking
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Prep time: 30 minutes

Cook time: 1 1/4 hours, plus time for bread to cool

To make the oatmeal crumble topping: In a medium bowl, combine oats, flour, sugar, and salt. Use a fork or your fingers to cut butter into mixture, working until the texture is even with a few larger clumps. Set aside in the refrigerator.

To make the bread: Preheat the oven to 375°F. Coat an 8-by-4-inch loaf pan with butter, spreading it all over the bottom and about 1 inch up the sides.

In a medium bowl, combine oats, flours, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine milk, eggs, butter, and vanilla. Add oat mixture to milk mixture, mixing until almost combined. Add apple, banana, and walnuts and mix until just combined.

Transfer mixture to the prepared pan and sprinkle with oatmeal crumble topping. Bake 30 minutes.

Cover bread loosely with foil and continue baking until a tester comes out with a few moist crumbs, 40 to 50 minutes.

Cool bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To make the milk icing: In a medium bowl, combine sugar and milk. Add more sugar or milk as needed to make a thick but drizzly icing. Drizzle icing over bread. Makes one 8-by-4-inch loaf.

Note: To make into muffins, coat 12 to 14 muffin cups with butter. Transfer batter mixture to the prepared cups, sprinkle with oatmeal crumble topping, and bake for 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Top with milk icing.