Unleash the comforting aroma of homemade oatmeal raisin bread in your kitchen today. This recipe is your ticket to a soft, flavorful loaf that pairs perfectly with your morning coffee or as a sweet snack any time of the day.
Why This Recipe Works
- The combination of oats and raisins offers a delightful texture and natural sweetness, reducing the need for excess sugar.
- Using buttermilk in the dough ensures the bread is moist and tender, with a slight tang that balances the sweetness.
- A hint of cinnamon and vanilla extract elevates the flavor profile, making each bite irresistibly aromatic.
Ingredients
- 1 cup rolled oats
- 1 1/2 cups buttermilk
- 1/2 cup raisins
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease your loaf pan. In a large bowl, combine the oats and buttermilk, letting them soak for 10 minutes to soften the oats. This step ensures your bread will have the perfect texture.
Mix the Wet Ingredients
To the oat mixture, add the melted butter, brown sugar, egg, and vanilla extract. Whisk until well combined. The mixture should be smooth and slightly frothy, indicating that the ingredients are fully incorporated.
Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to tough bread, so stop as soon as the flour disappears.
Fold in Raisins
Gently fold the raisins into the batter until evenly distributed. This ensures every slice of bread will have a sweet burst of flavor. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake to Perfection
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an extra moist loaf, wrap the cooled bread in plastic wrap and let it sit overnight before slicing. Toasting slices of this bread brings out its flavors and makes it even more delicious. If you’re out of buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 1/2 cups of milk and letting it sit for 5 minutes.
Recipe Variations
- Swap raisins for dried cranberries or chopped dates for a different flavor profile.
- Add a handful of chopped walnuts or pecans for a crunchy texture.
- For a chocolate twist, mix in 1/2 cup of chocolate chips with the raisins.
- Try using maple syrup instead of brown sugar for a deeper, more complex sweetness.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but the texture of the bread will be slightly less chewy. Rolled oats are preferred for their texture and ability to hold up during baking.
How should I store the oatmeal raisin bread?
Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months. Thaw at room temperature or toast directly from frozen.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitute blend for best results.
Summary
This oatmeal raisin bread is a comforting, flavorful bake that’s perfect for any occasion. With its moist texture, sweet raisins, and aromatic spices, it’s sure to become a favorite in your baking repertoire.