Introduction

This Oatmeal Raisin Bread is a comforting, mildly sweet loaf that combines rolled oats and juicy raisins in a soft, tender crumb. It’s excellent toasted with butter, used for French toast, or enjoyed plain with a cup of coffee. The oats add texture and a subtle nuttiness while the raisins bring natural sweetness.

Ingredients

Make it gluten-free: substitute a 1:1 gluten-free flour blend and use certified gluten-free oats.

Equipment

• Large mixing bowl or stand mixer with dough hook
• 9×5 inch loaf pan (or similar)
• Kitchen thermometer (helpful for milk temperature)
• Bench scraper or wooden spoon

Instructions

1. Bloom the yeast: In a small bowl, stir warm milk with 1 tsp sugar. Sprinkle yeast over the milk and let sit 5–8 minutes until foamy. If it doesn’t foam, the yeast may be inactive — use fresh yeast.
2. Combine dry ingredients: In a large bowl (or stand mixer bowl), whisk together flour, oats, remaining sugar, salt, and optional spices.
3. Mix the dough: Add the yeast-milk, melted butter, and beaten egg to the dry mix. Stir until a shaggy dough forms. If using a stand mixer, use low speed with dough hook for 3–4 minutes; otherwise, mix with a wooden spoon then turn onto a lightly floured surface and knead.
4. Knead: Knead about 6–8 minutes by hand (or 4–5 minutes in mixer) until dough is smooth and elastic. If dough feels very sticky, add up to 1–2 tbsp more flour, a little at a time. The dough should be soft and slightly tacky.
5. Add raisins: Flatten the dough slightly, scatter drained raisins over it, then fold and knead briefly until the raisins are evenly distributed (about 1–2 minutes). Avoid overworking so raisins don’t break too much.
6. First rise: Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled — about 60–90 minutes.
7. Shape & second rise: Gently deflate the dough on a work surface. Shape into a loaf: flatten into a rectangle, roll tightly into a log, pinch seam and ends. Place seam-side down into a greased 9×5 inch loaf pan. Cover and let rise 45–60 minutes until dough is puffy and nearly doubled.
8. Preheat oven & top: Preheat oven to 350°F (175°C). Brush the top with a little milk or beaten egg and sprinkle 1–2 tbsp rolled oats on top if desired.
9. Bake: Bake for 40–50 minutes until the top is golden brown and an instant-read thermometer inserted into the center reads about 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
10. Cool: Remove from oven and let cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing. Slicing warm can make crumb gummy.

Methods & Variations

• Honey & seeds: Replace 1 tbsp sugar with 1 tbsp honey and sprinkle sunflower or pumpkin seeds on top before baking.
• Whole wheat: Swap half the all-purpose flour for whole wheat flour for a nuttier flavor (may need a splash more liquid).
• Walnut-raisin: Add 1/2 cup chopped toasted walnuts with the raisins.
• Quick bread version: For a no-yeast quick loaf (different texture), use 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/3 cup sugar, 1 cup buttermilk, 1 egg, 1/3 cup melted butter, and 1 cup raisins — bake 50–60 minutes at 350°F.

History & Context

Oat and raisin breads evolved from traditional European fruit breads and porridge-based loaves. Oats were a staple grain in many regions for centuries; combining them with dried fruit and baking into loaves became a practical, portable way to enjoy nourishing bread with natural sweetness.

Benefits

• Whole-grain boost: Oats add fiber and slow-releasing carbohydrates.
• Natural sweetness: Raisins provide sweetness without relying on large amounts of added sugar.
• Versatile: Great for breakfast, snacks, or used in sandwiches and toast.

Formation & Presentation

Let the loaf cool fully and slice with a serrated knife into even slices. Serve toasted with butter, cream cheese, or nut butter. For a brunch platter, cut thick slices, toast lightly, and top with yogurt and fresh fruit or a smear of ricotta and honey.

Who Will Love This

• People who enjoy mildly sweet, wholesome breads.
• Families looking for a nourishing breakfast option.
• Bakers who like versatile loaves that adapt to oats, nuts, and fruit.

Tips for Success

• Soak raisins in warm water (or orange juice) for plumper fruit — drain well before adding.
• Check oven temperature with a thermometer — proper heat ensures full bake without drying.
• Allow full cooling before slicing for the cleanest slices and best crumb texture.

Conclusion

Oatmeal Raisin Bread is an easy, rewarding loaf to bake at home. With a balance of wholesome oats and sweet raisins, it’s a great everyday bread to keep on hand for breakfasts and snacks. Try the variations to find your favorite twist.