What a wonderful morning this is, right?
Today the air is just a little cool, with a hint of the crispness that fall is going to bring in a few weeks.
Steam rises from my cup of coffee as I sit on the back deck, overlooking the garden that is plum full of good stuff to haul inside
and preserve for winter.
The birds are chattering, I have a warm kitten on my lap, and a slice of my homemade
Spiced Apple Oatmeal Bread
on a plate waiting to be savored.
Bet ya want to be me right now, don’t you? *wink wink*
Just to make you drool, here is a picture of one of my favorite, change-of-seasons breads
that I make for my family……….


Its easy to make, moist and delicious.
Full of apple bits, and a hint of caramel taste to it…
but hearty enough to be a breakfast bread full of good things for your kids, or grandchildren.
(or those who are a kid at heart, of course…)

Here is the recipe, and please,
let me know how you like it.

2 cups soft white wheat flour, freshly ground
1 cup hard white wheat flour, freshly ground
1 cup dark brown sugar
3 1/2 tsp baking powder
2 eggs, or alternative (such as 1 tsp ground flax seed to 1 Tbs water)
2 Tbs molasses
1 1/2 cups almond milk or regular milk
4 Tbs coconut oil
2 tsp cinnamon
1 tsp ground ginger
1 tsp cinnamon extract
1 tsp vanilla extract
Fold in two cups of chopped apples (I used Granny Smith and left the peels on)

Blend the dry first, then add the wet ingredients.
Add the seasonings and extracts last.
Batter should rest for about ten minutes to really blend and absorb the moisture. Should be a thicker batter,
but not difficult to pour or spoon out into a bread pan.
The already cooked oatmeal makes a wonderfully moist, and rich bread that your family will love…and it is a great way to get rid of that small amount of leftovers from breakfast.
Baking in a glass pan will make a wonderful crispy-ish crust,
with a moist and tender center.
Bakes for one hour at 350*.
I love how fast my Wondermill plows through the wheat berries and turns them into flour that is perfectly smooth, not coarse, for this recipe.
🙂 Just had to say that. 🙂

I will be gone the rest of the weekend enjoying my special time off with my dear husband, as we celebrate our anniversary this weekend. If you leave a comment, it will most likely not be moderated until Sunday, but please, leave one. I will thoroughly enjoy reading them when I get home.

Blessings to you and yours,

PS–I would absolutely love it if you decided to pin this,
or come over and visit me on The Welcoming House’s Pinterest Board.