Orange Raisin Oatmeal Bread
Elevate your home-baking game with this Orange Raisin Oatmeal Bread—a moist and flavorful loaf that combines the comforting texture of rolled oats with the vibrant zing of fresh orange zest and juice. Sweetened with a balanced blend of granulated and brown sugar, this bread gets an irresistible warm touch from cinnamon and plump, chewy raisins in every bite. The recipe is quick to prepare, with just a 20-minute prep time, and delivers a perfectly golden loaf after 55 minutes of baking. Ideal for breakfast, a midday snack, or even dessert, this hearty yet light bread pairs wonderfully with a dollop of butter or a drizzle of honey. Packed with wholesome ingredients and bursting with citrusy brightness, this bread is as nourishing as it is indulgent.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Boiling water
- 1 tablespoon Orange zest
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Orange juice
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Raisins
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a small bowl, combine the rolled oats and boiling water. Stir and let it sit for 10 minutes to allow the oats to hydrate.
In a large mixing bowl, combine the orange zest, granulated sugar, and brown sugar. Mix together until fragrant and well-combined.
Add the eggs, vegetable oil, and orange juice to the sugar mixture, and whisk until smooth and fully incorporated.
Stir the hydrated oats into the wet mixture, ensuring the oats are evenly distributed.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Fold in the raisins, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 388.1 g | 141% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 300.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1995 mg | 42% | |
*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.
