Apple Oat Quick Bread from Guest Author Tanya Huff

Vicki here and I’m delighted to have the chance to introduce you to a good friend of mine, Tanya Huff. 

Tanya has had a long career as a hugely successful science fiction writer. Her newest book, Direct Descendant is a fabulous and very clever blend of fantasy and cozy.  Think small town, good friends, a bakery. And monsters.  Here’s Tanya to explain

---

Cassidy “Cassie” Prewitt is a partner in RISE AND SHINE, the bakery in the small town of Lake Argent slightly south and west of Timmons, Ontario. She’s also a DIRECT DESCENDANT and the Voice of the Dark, but honestly, the dark forces barely interfere with her baking. After a night spent with a new love, Cassie rises early and bakes an apple oatmeal quick bread for them to share at breakfast.

Apple Oat Quick Bread

This is recipe is originally from The Gardening Foodie and about half the time comes out more like an English pudding than bread—which mostly means you need to use a fork instead of fingers.  I like it because it’s not too sweet although I have made a few small tweaks.

Ingredients:

3 large eggs

¼ cup (60 ml) vegetable oil (original recipe suggested olive oil, seriously don’t: if it’s expensive olive oil it’s a waste in baking and if it’s cheap olive oil you might as well use vegetable oil)

1 teaspoon (5 ml) vanilla extract

¼ cup (60 ml) maple syrup or honey or brown sugar (I’ve only ever made it with maple syrup)

1 cup (100g) rolled oats (not instant oats, you’ll just get mush)

1 cup (100g) flour (I usually use all purpose because that’s what I have, but whole wheat works fine. I made it once with spelt flour and while tasty, definitely more pudding than bread)

1 tablespoon (15ml) ground cinnamon (original was 1 tsp and that’s not nearly enough)

2 level tsp (10ml) baking powder (I know, seems like a lot but it’s the only leavening you have)

½ teaspoon salt

2 medium apples, peeled and chopped (Medium is not a quantitative measurement. Two medium spys aren’t the same size as two medium macs. I aim for between 1 ½ cups to 1 ¾ -- 1 cup isn’t enough and 2 is a bit too much. That said, any apples except delicious will work. Please don’t bake with delicious apples.)

½ cup chopped walnuts or pecans (original said ¼ cup…why even bother…)

Instructions

Grease and line a loaf pan with parchment paper (the maple syrup makes things sticky).

Preheat oven to 355F or 180C

In a large bowl, whisk together eggs, oil, extract, and syrup. (I’d suggest you whisk the eggs separately first for more lift, then add the rest and whisk together.)

In another bowl, combine flour, oats, baking powder, cinnamon, salt, and nuts

Add the dry ingredients to the wet.

Mix with a fork to combine then add the apple and mix to include. Don’t overmix—it’ll mush the apple.

Bake for 40 to 45 minutes or until a skewer comes out clean. If in doubt, over rather than underbake.

Leave to cool for ten minutes before removing from pan and then wait another 15 before slicing.

 

Tanya Huff spent three years as a cook in the Canadian Naval Reserve where she made a lot of pie but no quick bread. She has degree in Radio and Television Arts from what is now Toronto Metropolitan University which she used briefly during BLOOD TIES, the television series based on her Vicki Nelson books. DIRECT DESCENDANT, a contemporary fantasy/cozy horror (depending on whether you’re talking to me or marketing) is her 34^th novel for DAW Books, Inc.  

She’s on fb and Bluesky as Tanya Huff  https://www.facebook.com/tanya.huff.5/   

@tanyahuff.bsky.social

 

 Tanya would love to give a hardcover copy of Deadly Descendent to a reader. To enter the giveaway, let us know: Do you like a touch of fantasy in your cozies, or a touch of cozy in your fantasy?  Contest closes Wednesday February 18. US and Canada entries.