Brown Sugar Oatmeal Raisin Bread
June 5th, 2009 by chuck
Whenever I think about old fashioned breads, I always think about an Oatmeal bread. To me Oatmeal breads are the perfect breakfast bread. But, when you add the sweetness of brown sugar and some plump raisins, you get something delicious and sweet, a treat that the whole family will love.
You can shape this Oatmeal bread into a traditional loaf by baking it in loaf pans, or try free forming it and baking it the way I did it. Loose and fancy free lol. Break pieces off the free form loaf rather than slicing to create a more rustic look. Add a bowl of fresh fruit and you have a lovely simple meal.
This is a delicious sweet bread, with a soft crust and a soft flavorful texture inside. Wonderful toasted or just eaten plane with melted butter.
For a step by step class for this great bread recipe Brown Sugar Oatmeal Raisin Bread click here
i am not sure if you look at old posts, so I thought i’d write here that i left a question on the smoked salmon mini loaf recipe (what size are the mini loaf pans, b/c i have 5in and 4 in ones and also do the miniloaves freeze?) thanks (hope it’s ok to repeat the questions here, not sure which thread i should be writing in)
I don’t think I’ve ever had oatmeal bread, but raisin bread was my absolute favorite snack when I was a kid. This looks so lovely and delicious.
Wow, this looks amazing! Yum yum yum…I definitely need to give this one a try!
MMMMMMM…this lovely bread looks so tasty & amazing! Yum Yum Yum indeed!
Hi Nona,
thanks for asking the question again. I get so much email, that I think I’ve responded to a question when really I missed it. So sorry!!
I used the 4 inch mini by 1 1/2 loaf pans. You could also do them in muffin tins if you would like. As far as freezing them … well, nothing ever lasts long enough around here to freeze lol. But, I really don’t see any problems with freezing these. Like most quick bread they freeze great.
Thanks again Nona!
Take care,
Chuck
Absolutely delicious looking bread!
Think this bread would hold up to dipping in egg for french toast? The flavor would be so nice.
Everything about this is great, especially all that cinnamon.
Wow. Gorgeous as always. Love the raisins!
This is so stunning! I want some now!
I want to eat that. right now.
I could just eat this right off the page!!
Came to you via your listing on Foodie Blogroll today. I’m not a baker but I sure can appreciate good bread. Hat’s off to you!
What a beautiful loaf! Definitely a crowd pleaser, it looks great!
Never had oatmeal bread but after looking at those photos will need to make it!Love oatmeal and it is a favorite breakfast – especially in the cold weather. Delicious photos.
Lovely loaf! I bet this is just great lightly toasted and heavily buttered!
Can I make this without the oats if I wanted to?
Has anyone who commented here actually made this recipe yet? I am in the process of making this right now–it’s doing the first rise right now.
My problem with it is that I had to add something like 3/4 to 1 C more flour than the recipe requires due to extreme stickiness and the dough being way too moist to even knead. I am wondering if this was a typo in the recipe here, and if it shouldn’t have been perhaps
2 3/4C or 3 C flour?
I should have kept track of how much extra I had to add before I could even begin to knead it without looking like I was wearing huge “bread dough mitts” on my hands. It appears to be rising nicely, so I hope my efforts turn out to be tasty.
I’ll come back and post my results, but in the meantime I would like others who have made this bread to comment on their experiences with the amount of flour called for. I have made flour by hand before, but not that often. I have recently begun again and found that I enjoy working it with my hands, so will continue to make bread this way as I have time. Thank you in advance for any helpful comments!
Just noticed a typo in my previous comment. In the 4th paragraph, I meant to write that I had made “bread” by hand before, not “flour”. Now that would be something!
My bread rose up nicely, and baked up beautifully! It’s still a little warm as I type, but we couldn’t wait any longer to try it. It is very good, with a crunchy outside and chewy middle. I didn’t have true buttermilk, so made it with milk and lemon juice before starting the dough. I can taste a hint of buttermilk, and can definitely taste cinnamon.
I decided to use my bread pans so that this wouldn’t fall apart when we make toast with it in the morning. I’m glad I did, since even smooshed in the baking pan, the rolled layers are loose, despite my rolling the dough tightly.
Next time I’ll make it “au natural” on a stone, as the photos show. I like the idea of pulling pieces off and enjoying them with fruit.
I also had to add about 3/4 cup of flour extra. Mine is rising now. I used walnuts rather than raisins since my family isn’t fond of raisins in bread. A great Christmas project that makes the house smell wonderful. We’ll see how it turns out.
I have followed a few recipes on this blog and I have noticed that I need a lot more flour than the recipes call for although I am not sure why. The bread all comes out GREAT though.