Walnut & Oat Crumble Courgette Bread #BreadBakers

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Walnut Oat Crumble Bread 1

Baking with Courgette’s…tick! That’s another thing ticked off my baking bucket list. I’ve a mental list of all things I want to bake/try,  baking with this summer produce is one of them.

Walnut Oat Crumble Bread 2

As soon as I saw the Summer Bounty theme for August’s #BreadBakers I was in. The theme was to bake any kind of bread or quickbread using summer fruits or vegetables from local markets or from your garden. We don’t have any vegetables in our garden but a neighbour kindly gifted me with a selection of their produce including one courgette.

Walnut Oat Crumble Bread 3

I love the produce this time of year, whether it’s eating it as it is or baking with it. I try to consume as much as possible as it’s not going to last forever. Stock piling me freezer is a priority as I simply don’t have enough time to bake with everything at once. This challenge was a great one and I enjoyed the results immensely. As you will to if you decide to bake this tasty little loaf.

Walnut Oat Crumble Bread 4

I changed this recipe quite a lot from the original. I got two loaves instead of one, I omitted the brandy glaze, created a walnut and oat crumble topping and I swapped some of flour for ground oats.

Walnut Oat Crumble Bread 5

This results in a not too sweet a bread which is flecked with courgette and studded with walnuts. I added some warming spices in the form of cinnamon and cloves, I love these and paired with the oaty crumb and sugary streusel topping it’s lovely. Very morish too.

Walnut Oat Crumble Bread 6

It baked up with a crispy crust and a soft crumb, little bits of sugar and oats flake from the top making it impossible to not lick your fingers or the crumbs from your plate. It’s a hearty quickbread which will satisfy any sweet craving and goes very nicely with a cup of coffee too.

Walnut Oat Crumble Bread 7

If you thought that baking with veggies would be kind of well..icky, think again. This bread is super-duper yummy, you won’t be able to stop yourself slicing another piece.

Walnut Oat Crumble Bread 8

Now let’s see what the other #BreadBakers baked for August’s theme of Summer Bounty.

BreadBakers

BreadBakers

 

 

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Yields – Two, 1lb loaves

Ingredients

{walnut oat streusel topping}

  • 50 grams (1/4 cup) Light brown muscovado sugar
  • 50 grams (1/2 cup) Plain flour
  • 60 grams (1/2 stick) Unsalted butter, cold and cubed
  • Handful walnut, roughly chopped
  • Handful oats

{bread}

  • 140 grams (1 cup  + 2 tbsp) Plain flour
  • 100 grams (1 cup) Ground oats
  • 1 1/2 teaspoon Bicarbonate soda
  • 1 teaspoon Baking powder
  • Pinch Maldon sea salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ground Cloves
  • Two handfuls of Walnut, roughly chopped
  • 185 ml (3/4 cup) Rapeseed oil
  • 300 grams (1 1/2 cups) Caster sugar
  • 3 Large eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 Courgette, grated and drained of excess liquid

Method

  1. Pre-heat the oven to 180C (350F) and grease and line two, 1lb loaf tin with parchment paper, set aside.
  2. In a small bowl combine the walnut oat streusel ingredients and rub together with your finger tips until you have a crumble mixture.
  3. In a medium bowl combine the flour, ground oats, bicarbonate of soda, baking powder, salt, cinnamon, cloves and chopped walnuts, give everything a mix and set aside.
  4. In another medium bowl mix together the sugar and oil until combined, add the eggs and vanilla extract and mix together thoroughly.
  5. Fold through the grated courgette making sure it’s evenly distributed then add the dry ingredients mixing until the flour just disappears.
  6. Divide between the two loaf tins then scatter over the streusel.
  7. Bake for 45-55 minutes or until a cake tester inserted into the oven comes out clean.
  8. Leave in the tins on a wire rack for 15 minutes before removing from the tin, leaving to cool completely.

Notes

  • Recipe adapted from The Best Quickbread
  • Store in a cake tin with tight-fitting lid for up to 3 days.
  • Keep in a cool, dry place away from direct sunlight.

41 thoughts on “Walnut & Oat Crumble Courgette Bread #BreadBakers

  1. Good Morning Laura, I am very excited to try your Walnut and Oat Crumble bread as it looks very tasty. I have never used rapeseed oil before, as I tend to use olive oil…. but on my next shopping trip I will pop some rapeseed oil into my basket.
    Thank you for an interesting recipe.
    Best Wishes
    Daphne

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