Spinach & Cheddar Whole Wheat Oatmeal Bread

I found this recipe for Whole Wheat Oatmeal Quick Bread on Healthy Food for Living and decided I had to make it. The basic recipe could go many directions and be made either sweet or savory. I wanted something savory to go with soup or pasta, so I omitted the sugar and added some spinach and sharp cheddar cheese. It turned out wonderful and hearty. Cut thicker slices to avoid crumbling! Here is my version:

• 1 cup + 1 Tbsp whole wheat flour, divided
• 1 1/3 cup unbleached all-purpose flour
• 2 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 tsp salt
• 1 cup + 1 Tbsp old-fashioned rolled oats, divided
• 1/4 tsp. grated nutmeg
• 8 ounces plain, low-fat yogurt
• 1 large egg, lightly beaten
• 1/4 cup canola oil
• 3/4 cup low-fat buttermilk, or soured milk
• 1 c. steamed, chopped & squeezed dry spinach (I used fresh, but thawed, frozen would work)
• 1/2 c. shredded, extra sharp cheddar cheese

Preheat the oven to 375 degrees. Lightly grease a 9x5-inch loaf pan with cooking spray. Sprinkle loaf pan with 1 T. of the whole wheat flour, tapping out excess.

In a large bowl, combine flours, baking powder, baking soda, salt, 1 cup oats and nutmeg. In a separate bowl, whisk together yogurt, egg, oil and buttermilk. Pour the wet ingredients in with the dry and stir well to combine. Fold in the spinach and cheese.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then remove and cool completely on a wire rack.

* We sliced into our bread while still warm, and it was just fine and divine.

* Store leftovers in the refrigerator!! Slices reheat well in the toaster!

* I froze half of the loaf and it thawed/baked (directly from the freezer, wrapped in foil) in the oven at 350 for about 1 hour.