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5 from 2 votes

Oatmeal Raisin Bread

Makes 2 loaves
Prep Time30 mins
Cook Time45 mins
Total Time3 hrs 15 mins
Servings: 20 slices
Calories: 242kcal
Author: Betty Andersen


Combine first 6 ingredients

  • 1/2 cup whole wheat flour
  • 1/2 cup brown sugar packed
  • 1 tsp salt
  • 1/2 cup butter softened
  • 1 cup quick cooking oats uncooked
  • 1 cup raisins

Stir in

  • 2 cup boiling water

Dissolve separately

  • 1 package dry yeast
  • 1/2 cup water, warm 105°-115°

Stir In

  • 5-6 cup bread flour


  • 1/2 cup sugar
  • 1 Tbsp cinnamon ground


Dough instructions

  • Combine first 6 ingredients in a large bowl; mix well. Add boiling water, stirring to melt butter. Cool mixture to 105°-115°.
  • Dissolve yeast in warm water, let stand 5 minutes. Add to oats mixture and mix well. Gradually stir in enough flour to make soft dough.
  • Turn dough out onto a floured surface. Knead 8-10 minutes until smooth & elastic. Place in a well-greased bowl, turning to grease top.

Rise & Prepare for Baking

  • Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.
  • Punch dough down. Turn onto floured surface. Knead 2 minutes. Divide dough in half and let rest for 10 minutes. Roll each half into 18" x 9" rectangles.
  • Combine sugar & cinnamon. Sprinkle half the sugar mixture evenly over each rectangle. Roll up jelly-roll fashion, beginning at the short end. Fold under ends and place in 2 greased 9x5x3" loaf pans.
  • Brush with melted butter. Cover & let rise in a warm place, free from drafts, for about 40-50 minutes or until doubled in bulk.
  • Bake at 375° for 40-45 minutes or until loaves sound hollow when tapped. Removed loaves from pans & cool on wire racks.


Calories: 242kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 161mg | Potassium: 130mg | Fiber: 2g | Sugar: 11g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg