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Oatmeal Raisin Bread

Recipes »  Bread  »  Breads - Other

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

 "This turned out very tasty! Of course you must leave the water in the raisin mixture to create the moistness of the bread. I used half raisins half cranberries and added walnut pieces. I also added about two tbls of honey to the wet mixture and used whole wheat flour. I baked them in mini loaf pans as they are going to be holiday gifts. Very moist, very tasty and also s healthy breakfast bread. I would definitely make this again!" - Greta30

Yield: 12 Ready in 15 minutes

Cuisine: American-SouthMain Ingredient: Bread

(3.3, 3) 67% would make again (reviews)

Favorite 182 people favorited
Try Soon71 people trying soon

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Verified by stevemur

Servings          
Original recipe makes 12
1 cupRaisins
1 cupWater
2 tablespoonsButter
1 cupAll purpose flour
1/4 cupSugar
3 teaspoonsBaking Powder
1/4 teaspoonSalt
1 cupOats; rolled, not instant
2 largeEggs

Oatmeal Raisin Bread Preparation

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.

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    • Calories Per Serving: 318
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    Oatmeal Raisin Bread Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    This turned out very tasty! Of course you must leave the water in the raisin mixture to create the moistness of the bread. I used half raisins half cranberries and added walnut pieces. I also added about two tbls of honey to the wet mixture and used whole wheat flour. I baked them in mini loaf pans as they are going to be holiday gifts. Very moist, very tasty and also s healthy breakfast bread. I would definitely make this again!
    3 years, 5 months, 1 days, 13 hours, 19 minutes ago
    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?
    5 years, 4 months, 2 weeks, 1 days, 5 hours, 55 minutes ago

    [I posted this recipe.]
    7 years, 4 months, 4 weeks, 1 days, 13 hours, 2 minutes ago

    Tags

    1. Winter
    2. Fall
    3. Bake
    4. Brunch
    5. Bread
    6. American-South
    7. Dessert
    8. Creamy

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