Name: Oatmeal Raisin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 cup old-fashioned rolled oats; 1 cup boiling water; 1/4 cup unsalted butter, softened; 1/2 cup packed brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups whole wheat flour; 1 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup raisins

I bake this soft, hearty oatmeal raisin bread when I want something warm, comforting, and wholesome. It combines chewy oats, sweet raisins, and a hint of cinnamon into a loaf that’s perfect for breakfast or snacking.

Oatmeal Raisin Bread

Why You’ll Love This Recipe

I adore how this bread is both nourishing and comforting—it’s got whole grains, natural sweetness, and a rich, tender crumb. The oats soften and give texture, while the raisins add juicy bursts of sweetness. It’s versatile too: I enjoy it toasted with butter, as French toast, or just by itself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Whole wheat flour
Rolled oats (old‑fashioned)
Instant (or active dry) yeast
Warm water
Milk
Honey
Oil (e.g., vegetable or olive oil)
Salt
Ground cinnamon
Raisins (soaked briefly)

Directions

I soak oats in warm water, and soak raisins separately to plump them up.
In my mixer bowl, I combine flours, yeast, honey, oil, milk, water with oats, salt, and cinnamon.
I knead until smooth, then mix in raisins so they’re scattered evenly.
I let the dough rise until doubled, about 1 hour.
I shape it into a loaf, place it in a greased pan, and let it rise for another 30–45 minutes until slightly above the rim.
I preheat the oven to 350 °F, brush the top with water, sprinkle oats, and bake about 30–35 minutes until golden and hollow-sounding when tapped.
I let it cool before slicing for best texture.

Servings and timing

Servings: Yields about 12 hearty slices (~1 loaf)
Prep time: ~30 minutes (includes soaks)
Rise time: ~1 ½ hours
Bake time: ~30–35 minutes
Total time: ~2–2 ¼ hours

Variations

Flour swaps: Use more whole wheat or swap to bread flour for extra chewiness.
Spice it up: Add nutmeg or boost cinnamon for a more warming loaf.
Fruit swaps: Trade raisins for dried cranberries, chopped apricots, or currants.
Sweetness tweak: Adjust honey amount for a sweeter or lighter loaf.
Gluten-free: Use a certified gluten-free oat blend and gluten-free flours.

storage/reheating

I let the loaf cool fully before storing in a bread bag or airtight container at room temperature for up to 3 days. To freshen, I slice and toast pieces—it brings back crisp edges and soft crumb. For longer storage, I slice and freeze, then toast or thaw as needed.

FAQs

What’s the best oatmeal to use?

I prefer old‑fashioned rolled oats—they add texture and hold up through baking much better than quick oats.

Can I use active dry yeast instead of instant?

Yes—just proof it first in warm water with a pinch of sugar until frothy, then proceed.

How do I keep raisins from sinking?

Soaking raisins and dusting them in a bit of flour before adding helps them stay suspended throughout the dough.

Can I reduce the sugar?

Absolutely—I often cut honey slightly or omit if I want a less sweet loaf; raisins lend natural sweetness.

Is it okay to slice while warm?

To get the best crumb texture, I wait until the loaf has cooled at least 10–15 minutes—rushing makes it gummy.

Conclusion

I find this Oatmeal Raisin Bread to be a comforting, wholesome loaf that’s easy to bake and endlessly versatile. It brings cozy aromas to my kitchen, fills my house with warmth, and tastes amazing toasted or fresh. I hope it becomes a cherished part of your baking routine and brings joy to your mornings just like it does to mine!