Oatmeal Cinnamon Apple Quick Bread

I am always looking for easy, rustic quick breads or cakes that come together easily, taste great and have some good nutritional value. I am slowly finding though, that many “low fat” or “low calorie” recipes tend to turn out a little too dense in texture and can be a little dry for my liking. I therefor usually prefer to play around with a “regular” recipe, rebuilding it to make it a little healthier without sacrificing flavor. This recipe started out as an Oatmeal Raisin Quick Bread and by the time I was finished with it there was very little left of the original. My version uses virgin coconut oil in place of butter which may alarm some folks who have been told to steer clear of coconut oil It seems however, that coconut oil has been given a bad rap and although it is a saturated fat, it is healthier than butter. The best part of using coconut oil in place of butter is that the oil becomes liquid when warmed like butter, but when refrigerated becomes firm just like butter.

• Oats, via their high fiber content, are already known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream and have special antioxidant properties.
• Coconut oil, though a saturated fat is a healthier form than butter.
• Low fat buttermilk helps keep the quick bread moist, but by using a low fat version helps keep the bread lower in total fat grams.