Cinnamon Oatmeal Raisin Bread
Warm, hearty, and irresistibly fragrant, Cinnamon Oatmeal Raisin Bread is the ultimate comfort bake for any time of year. This easy-to-make quick bread combines wholesome old-fashioned rolled oats, sweet bursts of raisins, and a generous dose of cinnamon for a flavorful loaf that’s as cozy as it is nutritious. Perfectly moist thanks to the blend of milk, melted butter, and eggs, this bread is crowned with a sprinkle of oats for a rustic touch. Whether you enjoy it fresh out of the oven, slathered with butter, or toasted with your favorite spread, this homemade treat is ideal for breakfast, brunch, or snacking. Ready in just over an hour, it’s a delightful way to fill your home with the nostalgic aroma of cinnamon and bread baking.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Old-fashioned rolled oats
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Raisins
- 1.25 cups Milk
- 0.25 cups Unsalted butter, melted
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Quick cooking oats (for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, ground cinnamon, baking powder, baking soda, and salt. Stir to combine evenly.
Add the raisins to the dry mixture and toss to coat them lightly in the flour. This will help to distribute them evenly throughout the bread.
In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold the mixture together using a spatula. Be careful not to overmix; stir just until everything is incorporated.
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula. Sprinkle the top with the quick cooking oats for decoration.
Bake the bread in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Serve slices plain, with butter, or your favorite spread. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 3031 mg | 132% | |
| Total Carbohydrate | 624.0 g | 227% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 258.5 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 727 mg | 56% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2629 mg | 56% | |
*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.
