Vegan Cinnamon Oatmeal Bread with an Orange Cream Cheese Glaze

Today's forecast calls for rain and temperature in the 60's.  Now some people would complain about weather like that.  Not me!  I am done with hot and humid weather.  I enjoy working in my garden without passing out from heat exhaustion.

Cooler weather calls for comfort bread, and that bread is called Cinnamon Oatmeal Bread with an Orange Cream Cheese Glaze.

Ingredients for dough:

1 1/2 cups quick oats

1 1/2 cups boiling water 

3 T vegan butter

3 T organic agave nectar 

1 T organic brown sugar 

2 t sea salt 

2 1/4 t yeast

2 organic flax seed eggs

4-5 cups organic unbleached all-purpose flour

3 T vegan butter, melted

2 T organic cinnamon 

Ingredients for glaze:

1 1/2 T vegan cream cheese

3 T organic orange juice

2 T organic pure cane sugar

Method for dough:

Grease 2 medium loaf pans, set-aside.

In a large bowl mix together the oatmeal, and boiling water.  Add butter, agave nectar, brown sugar, and salt. Set-aside.

In the bowl of a stand mixer add yeast, 2 cups flour, and flax eggs.  Mix using the flat beater.

Change to the dough hook and add 1/2 cup of flour at time.  Dough should come clean from the sides of the bowl, knead dough for 3 minutes.

Place a clean kitchen towel over bowl and let the dough rise for 1 hour.

In the meantime make the glaze.

Method for glaze:

In a small sauce pan over a low flame add cream cheese, orange juice, and sugar.

Mix frequently until cream cheese has melted and the sugar has dissolved,

Remove from heat, and let cool.


Method for assembly:

Divide the dough into 2 pieces.  Roll each into a rectangle about 8" wide and 12" long.  Butter each dough with the melted butter and sprinkle with cinnamon.

Roll up the dough and press seams securely together.  Place each into a pan seam side down.  Cover pans and let rise again for 45 minutes.

Pre-heat oven to 375 degrees for 20 minutes before baking.

Bake on the middle rack for 40 minutes.

Let the loaves cool completely before glazing.


*recipe adapted from the cookbook, Bernard Clayton's New Complete Book of Breads