Oatmeal Raisin Quick Bread
Warm, hearty, and irresistibly cozy, this Oatmeal Raisin Quick Bread is a delightful twist on classic flavors, making it the ultimate comfort bake for any time of year. Packed with the wholesome goodness of old-fashioned rolled oats and the natural sweetness of plump raisins, this recipe combines a tender crumb with warm hints of cinnamon and vanilla. The buttermilk-soaked oats add a moist, melt-in-your-mouth texture, while a quick 15-minute prep time means you'll have this fragrant bread in the oven in no time. Perfect for breakfast, a midday snack, or an after-dinner treat, this no-yeast quick bread is as easy as it is delicious. Serve it with a pat of butter or on its own, and enjoy a slice of homemade goodness that’s both hearty and satisfying. Keywords: oatmeal raisin quick bread, quick bread recipe, buttermilk bread, easy baking, homemade bread.
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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 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.75 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup raisins
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a medium bowl, combine the rolled oats and buttermilk. Let this mixture sit for 10 minutes to allow the oats to soften.
In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Add the melted butter, brown sugar, egg, and vanilla extract to the oat and buttermilk mixture. Stir until well combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixtures together using a spatula until just combined. Do not overmix.
Fold in the raisins evenly throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2709 mg | 118% | |
| Total Carbohydrate | 450.9 g | 164% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 238.8 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 621 mg | 48% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2030 mg | 43% | |
*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.
