Sunday Brunch: Dorie Greenspan's Oatmeal Breakfast Bread

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup milk whole
• 0.3 cup cooking oil such as canola or safflower
• 2 large eggs 
• 1.3 cups flour all-purpose
• 0.8 teaspoon ground cinnamon 
• 1 pinch ground cloves 
• 0.3 cup brown sugar light packed ()
• 0.3 teaspoon nutmeg freshly grated
• 1 cup oats 
• 0.5 teaspoon salt 
• 0.8 cup sugar 
• 1.3 cups apple sauce unsweetened
• 0.3 cup walnut pieces chopped
• 0.5 cup frangelico dark dried diced ( or golden)
• 0.5 cup frangelico dark dried diced ( or golden)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• wire rack
• loaf pan
• spatula

Directions

1. Center a rack in oven; preheat to 350°F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.
2. Make the topping: In a small bowl, use your fingers to toss together the sugar, nuts, and cinnamon until evenly mix. Set aside.
3. Whisk together the eggs, applesauce, oil, and buttermilk until well blended. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves.
4. Remove 1/2 teaspoon of mix; toss it with the fruit to coat. Set aside. Stir the oats into the bowl.
5. Pour the liquid ingredients over the dry, and, using a large rubber spatula, stir just until everything is evenly moistened. Don't overdo the mixing. Scatter the dried fruit over batter and stir it to blend. Scrape batter into pan; sprinkle over topping, tamping it down lightly with fingers so it sticks.
6. Bake 55 to 65 minutes, or until the bread is browned and a thin knife inserted into center comes out clean.
7. Transfer bread to a cooling rack for about 5 minutes. Run a knife around the sides of pan and unmold. Invert and cool to room temperature right side up.