Oatmeal Coffee Bread
Infused with the cozy flavors of coffee and cinnamon, this Oatmeal Coffee Bread is a moist and hearty loaf perfect for breakfast or an indulgent snack. Made with wholesome old-fashioned rolled oats soaked in brewed coffee, it delivers a rich depth of flavor and a tender crumb. Hints of brown sugar and vanilla add a subtle sweetness, while optional stir-ins like chopped nuts, chocolate chips, or raisins let you customize the loaf to your taste. Quick to prepare in just 15 minutes and baked to perfection in under an hour, this easy homemade bread is a delightful way to elevate your morning routine or pair with an afternoon cup of coffee. Perfect for coffee lovers and baked goods enthusiasts alike, this recipe is sure to become a new favorite!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup strong brewed coffee, cooled
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.75 cup brown sugar, firmly packed
- 0.25 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (optional)
- 0.5 cup chocolate chips or raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a small bowl, combine the rolled oats with the cooled brewed coffee. Let the mixture sit for about 10 minutes to allow the oats to soften.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, beat the brown sugar and melted butter together until smooth. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the coffee-soaked oats to the wet ingredients and mix until combined.
Slowly fold the wet mixture into the dry ingredients until just combined. Do not overmix; the batter should be slightly lumpy for a tender loaf.
If using, gently fold in the chopped nuts, chocolate chips, or raisins.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 24.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 182 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.
