Gingerbread Oatmeal Bread
Warm, spiced, and irresistibly moist, this Gingerbread Oatmeal Bread is the perfect treat to embrace the cozy flavors of the season. Combining the heartiness of old-fashioned rolled oats with the rich, deep sweetness of molasses and dark brown sugar, this bread achieves a beautifully balanced texture and flavor. Aromatic spices like ground ginger, cinnamon, and nutmeg elevate every bite, while a touch of buttermilk brings a tender crumb to the loaf. Quick to prepare with just 15 minutes of hands-on time, this recipe bakes to perfection in under an hour, making it an ideal choice for breakfast, tea time, or a holiday dessert. Serve it warm with a pat of butter or a drizzle of honey, and let every slice transport you to festive bliss. Perfect for holiday gatherings or gifting, this gingerbread oatmeal bread will quickly become your seasonal go-to.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Buttermilk
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Dark brown sugar, packed
- 0.5 cup Molasses
- 2 Large eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a small bowl, combine the oats and buttermilk. Set aside to soak for about 10 minutes while you prepare the remaining ingredients.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, dark brown sugar, and molasses until smooth and well combined.
Beat in the eggs one at a time, followed by the vanilla extract. Mix until incorporated.
Stir the soaked oat mixture into the wet ingredients, ensuring everything is evenly combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until no streaks of flour remain. Do not overmix, as this can make the bread dense.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2179 mg | 95% | |
| Total Carbohydrate | 478.8 g | 174% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 280.1 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 909 mg | 70% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3554 mg | 76% | |
*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.
