60 Minute Oatmeal Nut Bread
Warm, hearty, and ready in just an hour, the 60 Minute Oatmeal Nut Bread is the perfect blend of wholesome ingredients and quick preparation. Featuring old-fashioned rolled oats softened in boiling water, this bread pairs the nutty richness of chopped walnuts or pecans with the earthy goodness of both whole wheat and all-purpose flour. Lightly sweetened with brown sugar and infused with a hint of vanilla, every slice delivers a moist texture with just the right crunch. Ideal for breakfast, snacks, or a side dish, this no-yeast bread is easy to make and perfect for busy schedules. Bake up this comforting loaf and enjoy its versatility—whether topped with butter, cream cheese, or simply enjoyed as-is. Keywords: quick bread recipe, oatmeal nut bread, no-yeast bread, homemade baked goods.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Boiling water
- 1.5 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Brown sugar
- 1 large Egg
- 0.5 cup Milk
- 0.25 cup Vegetable oil
- 0.5 cup Chopped walnuts or pecans
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium heatproof bowl, combine the rolled oats and boiling water. Stir and let sit for 5 minutes until the oats absorb the water and soften.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt to combine.
Add the brown sugar to the oat mixture and stir until dissolved. Let it cool slightly before adding the wet ingredients.
In the oat mixture, beat in the egg, milk, vegetable oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix—it’s okay if the batter is slightly lumpy.
Gently fold in the chopped walnuts or pecans, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon or spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Slice and serve as is, or spread with butter or cream cheese for added flavor.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 16.2 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
