Oatmeal Whole Wheat Quick Bread

I made the recipe exactly as stated and it's excellent. I baked it in an 8 x 4.5 loaf pan because the batter is so wet, so my question is, how do you get it strong enough so that it keeps its shape if you want to pour it on a baking sheet? Wheat flour develops gluten just by kneading it so I did that for 5 minutes and it helped, but I ran out of time so I just put it in the pan. You may as well just do this anyway because the shape will be nice. It came out nicely browned with good crumb and yummy oaty flavor (see photo). I had it with avocado and I think it would be good for breakfast with bacon and fried eggs.

It was good, and a great alternative to regular bread plus OK for diabetics. I measured everything but once mixed together, I realized it wouldn't form into a "ball," as it was way too moist. It turned out OK on the baking sheet, but I think next time I'll put it in a loaf pan.

This recipe was great! It was really quick and turned out well. Since it’s made with whole wheat , it’s kind of dense. So, if you’d like a “lighter” bread, trying mixing some white flour in place of some of the wheat flour.

Really good! Did a double batch with fully ground oats, whole wheat flour, and olive oil. No other changes Baked in 10 inch loaf pan for an hour at 350 per the recommendations and it came out perfect!