Oatmeal Raisin Quick Bread: Sweet American Breakfast Loaf
This oatmeal raisin quick bread is a dense, sweet loaf from the American breakfast tradition. It combines rolled oats with raisins and orange juice to create a moist texture and a rich, savoury depth. You will find it serves as a hearty accompaniment to tea or coffee, offering a substantial feel and a natural sweetness from the dried fruit.
Control your mixing to ensure the bread rises correctly. Fold the wet and dry ingredients together only until the batter is smooth; leaving it slightly lumpy prevents the gluten from over-developing, which would make the loaf tough. Stir in the raisins gently at the end. If you over-mix this stage, you will break the oats and lose the characteristic chew of the crumb.
Oatmeal Raisin Quick Bread: Sweet American Breakfast Loaf
Recipe cardIngredients
Instructions
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Prepare the pan
Preheat your oven to 165°C (325°F). Grease a 23 cm x 13 cm loaf pan with butter or oil, then dust it with flour. Tap off the excess flour to ensure the bread does not stick to the sides.
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Mix dry ingredients
Whisk the flour, rolled oats, baking powder, baking soda, ground cinnamon, salt, and granulated sugar in a large bowl. Blend them until they are evenly distributed. This ensures the leavening agents act uniformly throughout the loaf.
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Combine wet ingredients
Whisk the egg, melted butter, orange juice, and vanilla extract in a separate small bowl. Stir until the mixture is frothy. This aeration helps the bread achieve a lighter texture.
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Fold the batter
Pour the wet mixture into the dry ingredients. Use a silicone spatula to fold them together just until the flour is incorporated. Keep the batter slightly lumpy to avoid overworking the gluten, which would make the bread tough.
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Add the raisins
Gently fold in the raisins. Ensure they are evenly distributed through the batter. Do not over-mix at this stage, as you must avoid breaking the hearty oats.
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Bake the loaf
Spoon the batter into the pan and smooth the top for a clean surface. Bake for 55 minutes. If the top browns too quickly, tent it loosely with foil to allow the centre to cook through without burning the crust.
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Cool and slice
Remove the loaf from the oven and let it rest in the pan for 10 minutes. Turn it onto a cooling rack to cool completely. Slice into 8 equal pieces before serving.
Over-mixing the batter after adding the wet ingredients will make the crumb dense and tough. Stop folding as soon as the flour disappears. If the loaf feels dry, add 15 ml extra orange juice or a tablespoon of unsweetened applesauce to the batter before baking.
What to serve with it
Serve slices warm with a smear of butter and a drizzle of honey. Pair the bread with a cup of tea or coffee for a comforting meal. For more protein and crunch, top a slice with a dollop of Greek yoghurt and a sprinkle of chopped walnuts.
Storing and reheating
Keep the bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual slices in plastic wrap and place them in a freezer bag for up to 3 months. Thaw slices at room temperature or reheat them briefly in a toaster.
Nutrition per serving
- Calories
- 285
- Protein
- 5.2 g
- Carbs
- 42.8 g
- Fat
- 8.4 g
- Fiber
- 4.1 g
- Sugar
- 21.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What are the ingredients for oatmeal raisin quick bread?
This bread uses all-purpose flour, rolled oats, raisins, unsalted butter, granulated sugar, baking powder, baking soda, cinnamon, salt, egg, orange juice, and vanilla extract. These components combine to create a moist texture with a hearty, oat-based crumb.
Should raisins be soaked before baking in bread?
No. The raisins in this recipe are folded directly into a moist batter containing orange juice and melted butter. This provides enough hydration to keep the fruit plump during the 55 minute bake without making the batter too wet.
What is the recipe for easy, quick oatmeal bread?
Combine dry ingredients including flour and oats, then stir in a wet mixture of egg, butter, and orange juice. Fold in raisins and bake at 165°C (325°F) in a loaf pan. It requires no yeast or rising time.
