Oatmeal Raisin Bread

       3 out of 5 stars  
4 Servings
50% would make this recipe for Oatmeal Raisin Bread again.

This bread is great - the process of heating the raisins in water makes them very plump and juicy.

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Oatmeal Raisin Bread Ingredients

1 cup Raisins 3 teaspoons Baking powder
1 cup Water 1/4 teaspoon Salt
2 tablespoons Butter 1 cup Oats rolled, not instant
1 cup All purpose flour 2 large Eggs
1/4 cup Sugar

Instructions for Oatmeal Raisin Bread

1. Preheat the oven to 375. Spray a bread loaf pan with nonstick spray.
2. Lightly beat the eggs and set aside 1 tablespoon of the oats.
3. Combine the raisins and water in a small saucepan and simmer over medium heat for 3 minutes, or until the raisins are plump. Remove from the heat and stir in the butter until melted. Set mixture aside to cool.
4. In a large bowl, sift together the flour, baking powder, sugar and salt. Add the oats (except the reserved tablespoon) and stir together.
5. Whisk the eggs into the cooled raisin mixture. Stir the raisin mixture into the dry ingredients and stir about 10 times or until moistened.
6. Pour into the loaf pan and sprinkle with the reserved tablespoon of oats. Bake for 45 - 55 minutes or until a skewer inserted in the center comes out mostly clean. Cool in pan for 10 minutes before removing.

Main Ingredient: BreadCuisine: American-South

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Winter Fall Bake Brunch Bread American-South
for flavor and categorization

I am very disappointed with this recipe. The bread was very hard and dry the next morning, even though I kept it sealed with 2 layers of plastic wrap. I also think the recipe was poorly written, namely because it was not specified that I was to leave the water in the raisin mixture. Naturally, I strained the raisins after simmering them, as you only reference the raisins with butter as the "mixture." When I was stirring the final mix, it was extremely dry, so I put a cup of water back in, along with 1/4 cup of milk, and a tablespoon of maple syrup. All of this, to no avail. Luckily, I tasted it the night before I was going to bring a slice with me to work the following morning. Perhaps you can offer some tips?

BigOven member

ReydeCocina
on Jan 7 2008 6:53PM

[I posted this recipe.]

BigOven member

cajuntoast
on Dec 24 2005 11:47AM
Total Time: 0:15
Active time: 1:00



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