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Quick Breads: Oatmeal Walnut Raisin

Oatmeal Walnut Raisin bread

When I need something to do, I often can’t help but start baking a tasty quick bread. This variety of bread gets its name because it doesn’t call for yeast, or any kneading, or rising. Generally you mix the dry ingredients, mix the wet ingredients, then combine. You may have had some variety of quick bread before, such as pumpkin bread, zucchini or carrot bread. The hardest part about making quick breads is waiting for it to bake, and cool before you cut into it. Unfortunately it’s only the preparation that’s quick (and how fast it gets eaten!), but it’s well worth the wait.

One of my favorite cook books is an old book all about quick breads published in the 1970s. No photos, no nonsense, but a lot of great ideas. This book has encouraged me to get adventurous, and sometimes Quick Breads by Barbara Kanerva Kyte, and Katherine Hayes Greenberg (Nitty Gritty Publishing 1979).I use the recipes in the book as a stepping stone to something else. Today’s creation is based on an Oatmeal Muffin recipe, and I have stepped it up with some spices, raisins, and walnuts. I also adjusted the quantities so that it would fit into a standard loaf pan. It’s slightly sweet, very flavorful, a bit healthy, and has a nice texture from the oatmeal.

If you haven’t tried baking a quick bread, I urge you to give it a try. We use them a lot for breakfast with a spread of peanut butter for extra protein. They’re also very tasty with some room temperature butter, or jam. Feel free to experiment with the spices and add ins, because they are not essential to the structure of the bread.

Oatmeal Walnut Raisin Bread


This recipe requires a 8.5″ x 4.5″ x 2.5″ loaf pan.


  • 1 1/2 cup flour
  • 1 1/2 cup oatmeal
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1/3 cup raisins
  • 1/3 cup walnuts
  • 1 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 egg
  • 1 cup yogurt #
  • 1/2 cup oil (vegetable or canola)
  • 2 Tbsp molasses *
* If you don’t have molasses, replace the sugar with brown sugar. It will have less of the molasses flavor, but it can be done in a pinch.

# If you don’t have yogurt, or you don’t have enough you can substitute an equivalent amount with milk or buttermilk.

  1. Preheat oven to 350F (176C). Combine flour, oatmeal, baking powder, baking soda, salt, sugar, raisins, walnuts, cinnamon, and nutmeg in a bowl.
  2. In a separate bowl whisk egg, and add yogurt, oil, and molasses. Stir wet ingredients until combined.
  3. Pour wet ingredients into dry ingredients. Stir until everything is combined into a wet sticky dough.
  4. Butter your pan, and sprinkle a tablespoon of flour inside. Move the pan around to spread the flour over the butter. This helps your bread pop right out with no troubles. Pour batter into the pan.
  5. Bake at 350F (176C) for 60 minutes.
I always check my breads 5-10 minutes early by sliding in a toothpick, skewer, or butter knife in a pinch. If it comes out dry then it’s done. If it comes out with a bit of dough, give it a bit longer. If your bread is looking too brown too early and you are worried about burning the top, cover with tinfoil for the last bit of baking.

Quick Bread Illustration

Written on August 24, 2013 by Kristin (Yankee Girl).

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  • igwelucky says:

    very nice

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