Oatmeal Raisin Bread: Soft and Hearty Breakfast Bread Recipe for Easy Mornings
Oatmeal raisin bread with cinnamon is a classic recipe that combines the natural sweetness of raisins with the hearty texture of oats. This versatile loaf works well as a breakfast bread or a satisfying treat any time of day. It’s one of my favorite recipes, always a hit with my family.
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This cinnamon oatmeal raisin bread is a quick, simple loaf that’s become one of my favorite recipes to bake. With the warmth of cinnamon, the hearty texture of oats, and the natural sweetness of raisins, it’s a comforting bread that works perfectly for breakfast or as a midday snack.
It’s the kind of recipe I turn to when I want something homemade that feels special. From enjoying a warm slice toasted with butter for breakfast to turning it into a rich, comforting French toast, oatmeal raisin bread has become one of my favorite versatile treats.
Ingredients
Flour: I use a mix of all-purpose and whole wheat flour in this recipe. The all-purpose flour keeps the bread light and soft, while the whole wheat flour adds a bit of heartiness and depth. It’s the perfect balance for texture and flavor, but feel free to adjust the ratio based on your preference!
Rolled Oats: Rolled oats are essential for that chewy texture and subtle oat flavor that make this bread so satisfying. Be sure to use old-fashioned rolled oats, as quick oats may alter the texture of the bread.
Honey: I love adding honey to this bread for natural sweetness and moisture. It gives the bread a lovely, subtle sweetness without being too overpowering.
Cinnamon: Cinnamon is a must in this bread. It adds warmth and pairs perfectly with the raisins. It’s one of those spices that just makes everything feel a little cozier, and it really brings this bread to life.
Raisins: Raisins are the classic choice for oatmeal raisin bread, and they bring just the right amount of sweetness and chew. If you want to get creative, swap them for dried cranberries for a fun twist!
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In the bowl of the stand mixer, combine all-purpose flour, whole wheat flour, yeast, milk, honey, oil, salt, and cinnamon. Add the soaked oats along with the water. Mix well using a wooden spoon.
Step 2: Knead the dough in the stand mixer at medium speed for 3 minutes. Then, add the drained raisins.
Step 3: Knead on low speed until evenly distributed.
Step 4: Cover the dough and let it rise for 1 hour.
Step 5: Punch down the dough. Shape the dough into a loaf and place it in a greased bread pan. Cover the pan and let the dough rise for 30-45 minutes.
Step 6: The dough should rise slightly above the pan. Lightly brush the loaf with water and top with oats.
Step 7: Place the loaf in the preheated oven and bake the loaf for 30-35 minutes. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Expert Tips
- I use dried instant yeast in this recipe, which can be added directly to the dry ingredients without activating it first. If you use active dry yeast, it must be bloomed in lukewarm water and sugar first.
- Be patient and allow the dough to rise until it has doubled. This might take a bit longer, depending on the temperature of your kitchen, but don’t rush it! The dough needs time to develop flavor and structure, resulting in a fluffier loaf.
- Always preheat the oven fully before baking for the best oven spring and golden crust. A hot oven helps the bread set quickly on the outside while continuing to rise inside.
- As tempting as it might be, let the bread cool before slicing. Cutting into it while it is hot can result in a slightly doughy texture, while cooling allows the loaf to firm up and the crumbs to develop fully.
- If you plan to store the bread, let it cool completely before placing it in a clean kitchen towel or bread bag. You can also freeze slices for up to three months!
Serving Suggestions
- Classic Toast: Slice the bread, toast it, and spread it with butter and drizzle honey for a delicious breakfast or snack.
- French Toast: Dip slices in a mixture of eggs, milk, and vanilla, then fry until golden. Top with maple syrup and fresh fruit for a comforting brunch.
- With Yogurt and Berries: Pair a slice with Greek yogurt and fresh berries for a balanced breakfast or light snack.
- Cinnamon Raisin Bread Pudding: Use leftover slices to make a cozy bread pudding. Cube the bread, then soak it in a custard mixture of eggs, milk, cinnamon, and sugar. Bake until golden and serve with a drizzle of caramel or a sprinkle of powdered sugar for a comforting dessert or special treat.
More Breakfast Recipes
- Spice up your breakfast routine with this Savory Red Lentil Granola! Packed with goodness and crunch, it’s the perfect way to kickstart your day.
- Start your day right with these savory Indian-inspired red lentil pancakes! They’re vegan, gluten-free, and oh-so-delicious. Pair them with flavorful cumin-spiced potatoes for a breakfast or brunch that will impress.
- Spice up your breakfast routine with these Easy Savory Chickpea Flour Pancakes! Packed with flavor and protein, they’re a delicious and healthy way to start your day. Plus, they’re naturally gluten-free!
- Make mornings FUN with these easy Indian Sweet Buns! They’re soft, buttery & perfect for little hands! The sweetness is just right, and they’re sure to be a hit with kids of all ages!
If you tried this Oatmeal Raisin Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 2 cups all-purpose flour 240 grams
- ¾ cup whole wheat flour 90 grams
- ½ cup rolled oats 50 grams
- 1 cup water 240 grams
- ¼ cup milk 60 mL
- 2 tablespoons oil
- 1 tablespoon honey
- ¼ teaspoon salt
- 2¼ teaspoons instant yeast 7 grams
- 1 tablespoon cinnamon
- ¾ cup raisins
Instructions
Prep the oats and raisins:
- Soak the raisins in warm water for 15-20 minutes. Drain them and set them aside.
- In the meantime, soak the oats in one cup of water for 20-30 minutes.
Dough and first rise:
- In the bowl of the stand mixer, combine all-purpose flour, whole wheat flour, yeast, milk, honey, oil, salt, and cinnamon. Add the soaked oats along with the water. Mix well using a wooden spoon.
- Knead the dough in the stand mixer at medium speed for 3 minutes. Then, add the drained raisins and knead on low speed until evenly distributed. Cover the dough and let it rise for 1 hour.
Second rise and bake:
- Punch down the dough. Shape the dough into a loaf and place it in a greased bread pan. Cover the pan and let the dough rise for 30-45 minutes. The bread should rise slightly above the pan.
- In the last 15 minutes of the second rise, preheat the oven to 350℉. Lightly brush the loaf with water and top with oats. Place the loaf in the oven and bake the loaf for 30-35 minutes. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- I use dried instant yeast in this recipe, which can be added directly to the dry ingredients without activating it first. If you use active dry yeast, it must be bloomed in lukewarm water and sugar first.
- Be patient and allow the dough to rise until it has doubled. This might take a bit longer, depending on the temperature of your kitchen, but don’t rush it! The dough needs time to develop flavor and structure, resulting in a fluffier loaf.
- Always preheat the oven fully before baking for the best oven spring and golden crust. A hot oven helps the bread set quickly on the outside while continuing to rise inside.
- As tempting as it might be, let the bread cool before slicing. Cutting into it while it is hot can result in a slightly doughy texture, while cooling allows the loaf to firm up and the crumbs to develop fully.
Nutrition
