Oatmeal Raisin Walnut Breakfast Bread
Start your morning on a hearty and wholesome note with this Oatmeal Raisin Walnut Breakfast Bread, a delightful twist on a classic quick bread recipe. Packed with the comforting flavors of cinnamon, chewy raisins, and the crunch of toasted walnuts, this breakfast loaf combines rolled oats with a touch of buttermilk for a moist and tender crumb. The use of both granulated and brown sugar adds a perfect balance of sweetness, while hints of vanilla bring warmth to each bite. Ready in just over an hour, this easy-to-make breakfast bread is perfect for busy mornings, weekend brunches, or as a comforting snack with your favorite coffee or tea. Serve it warm with a spread of butter or enjoy it plain—it’s irresistibly satisfying either way! Keywords: oatmeal breakfast bread, cinnamon loaf, walnut bread, easy quick bread recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Old-fashioned rolled oats
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (melted)
- 1 cup Buttermilk
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Raisins
- 0.5 cup Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, cinnamon, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until the mixture is smooth and well blended.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Avoid overmixing – the batter will be slightly lumpy.
Fold in the raisins and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly using a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 42.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 328 mg | 7% | |
*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.
