Best 7 Oatmeal Raisin Molasses Bread Recipes

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Welcome to the world of sweet and wholesome oatmeal raisin molasses bread! This classic treat is a beloved breakfast and snack option that combines the goodness of oats, raisins, and the rich flavor of molasses. With its tender crumb and irresistible aroma, oatmeal raisin molasses bread is sure to become a favorite in your household. In this article, we will guide you through the process of creating the perfect loaf, providing tips and tricks to ensure a moist, flavorful, and delicious bread that will satisfy your cravings. So gather your ingredients, preheat your oven, and let's embark on a baking adventure as we explore the best recipe for oatmeal raisin molasses bread.

Let's cook with our recipes!

OATMEAL MOLASSES BREAD - NO YEAST QUICK BREAD



Oatmeal Molasses Bread - No Yeast Quick Bread image

This is a dark "quick bread" that is fast and easy to prepare. Because it doesn't use yeast, you don't need to knead it or let it rise. Don't be put off by the long list of instructions. It's just that the recipe is very detailed. I am not a breadmaker and managed this recipe quite successfully. From Cooking Light, October 2002. This was published as part of an article pairing soup recipes with bread recipes. The "partner" for this recipe is Mexican Ham and Bean Soup, which is also delicious. This is also nice spread with a little butter for breakfast.

Provided by Gingernut

Categories     Quick Breads

Time 50m

Yield 2 loaves, 6 serving(s)

Number Of Ingredients 12

2 cups fat-free buttermilk
1/2 cup oats
1/4 cup unsulphured molasses
2 tablespoons vegetable oil
2 3/4 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup raisins or 1 cup currants
1 tablespoon yellow cornmeal or 1 tablespoon polenta

Steps:

  • Preheat oven to 400°F.
  • Combine milk, oats, molasses and oil in a bowl.
  • Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much.
  • Whisk or sift together flours, sugar, salt, baking powder and baking soda.
  • Add wet mixture to dry mixture and stir just until combined.
  • Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this.
  • Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal.
  • Make 3, 1/4 inch deep, diagonal cuts across each loaf.
  • Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished.
  • Let stand about 15 minutes before slicing to serve.

Nutrition Facts : Calories 501.4, Fat 6.7, SaturatedFat 0.9, Sodium 861.8, Carbohydrate 101.7, Fiber 6, Sugar 26.5, Protein 11.6

OATMEAL MOLASSES BREAD



Oatmeal Molasses Bread image

This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast!

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 9

2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1/2 cup molasses
2 tablespoons butter, softened
1 tablespoon aniseed, optional
1 tablespoon salt
5-1/2 to 6 cups all-purpose flour

Steps:

  • In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°). , In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven to 375°. Bake 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 108 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 231mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

OATMEAL RAISIN MOLASSES BREAD



Oatmeal Raisin Molasses Bread image

DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.

Provided by Nadine

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h35m

Yield 16

Number Of Ingredients 10

1 cup rolled oats
¾ cup molasses
2 tablespoons butter
1 teaspoon salt
1 ½ cups boiling water
1 tablespoon white sugar, divided
¼ cup warm water (about 100 degrees F/38 degrees C)
2 ½ teaspoons active dry yeast
4 ½ cups bread flour
1 ½ cups raisins

Steps:

  • Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
  • Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
  • Pour warm water into the reserved sugar in the small cup; add yeast.
  • Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
  • Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
  • Grease 2 bread pans.
  • Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.

Nutrition Facts : Calories 122 calories, Carbohydrate 26.7 g, Cholesterol 3.8 mg, Fat 1.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 164.1 mg, Sugar 17.4 g

NORWEGIAN OATMEAL MOLASSES BREAD



Norwegian Oatmeal Molasses Bread image

"This Norwegian bread was popular in Spring Grove, Minnesota, where I grew up," relates Lyla Franklin of Phoenix, Arizona. "My mother used to make eight loaves at a in a wood-burning stove. It's delicious toasted."

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 9

2 cups boiling water
1 cup quick-cooking oats
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup molasses
1 tablespoon canola oil
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1 teaspoon butter, melted

Steps:

  • In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cove rand let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour., Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.

Nutrition Facts : Calories 114 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.

MOLASSES AND OAT SODA BREAD



Molasses and Oat Soda Bread image

Categories     Bread     Breakfast     Brunch     Bake     St. Patrick's Day     Oat     Fall     Molasses     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 12

Yellow cornmeal
1 1/4 cups buttermilk
1/4 cup mild-flavored (light) molasses
2 tablespoons vegetable oil
1 1/2 cups old-fashioned oats
3 cups unbleached all purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup raisins

Steps:

  • Preheat oven to 400°F. Lightly oil large baking sheet; sprinkle with cornmeal. Whisk buttermilk, molasses and oil in medium bowl. Stir in oats; set aside. Mix next 6 ingredients in large bowl. Make well in center. Add buttermilk mixture and raisins. Stir until dough comes together (it will be moist). Let stand 5 minutes.
  • Lightly flour work surface. Scoop half of dough onto surface; knead gently just until no longer sticky, about 30 seconds. Shape into 4 1/2-inch-diameter ball. Repeat with remaining dough. Place loaves on baking sheet, spacing evenly. Using sharp serrated knife, make 2 parallel slashes atop each loaf, about 3/4 inch deep.
  • Bake loaves 20 minutes. Reduce heat to 375°F. Bake until dark and crusty and loaves sound hollow when tapped on bottom, about 25 minutes. Transfer loaves to rack; cool completely. (Can be made 8 hours ahead.)

NO-KNEAD OATMEAL-MOLASSES BREAD



No-Knead Oatmeal-Molasses Bread image

Homemade bread! Make a loaf with the goodness of oats and molasses.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 16

Number Of Ingredients 9

3/4 cup boiling water
1/2 cup old-fashioned or quick-cooking oats
3 tablespoons shortening
1/4 cup light molasses
2 teaspoons salt
1 package regular active or fast-acting dry yeast
1/4 cup warm water (105°F to 115°F)
1 egg
2 3/4 cups Gold Medal™ all-purpose flour

Steps:

  • Grease 9x5- or 8x4-inch loaf pan with shortening or cooking spray. In large bowl, mix boiling water, oats, shortening, molasses and salt; cool to lukewarm. In small bowl, dissolve yeast in warm water. Add yeast mixture, egg and 1 1/2 cups of the flour to oat mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl frequently. Stir in remaining flour until completely mixed.
  • Spread batter evenly in pan (batter will be sticky; smooth and pat into shape with floured hands). Cover; let rise in warm place about 1 hour 30 minutes or until batter is 1 inch from top of 9x5-inch pan or reaches top of 8x4-inch pan.
  • Heat oven to 375°F. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Remove from pan to cooling rack; cool. For a soft, shiny crust, brush top with butter, margarine or shortening if desired.

Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 3 g, TransFat 0 g

MY FAVORITE MOLASSES OATMEAL BREAD MACHINE BREAD



My Favorite Molasses Oatmeal Bread Machine Bread image

A hearty nutritious bread from your bread machine. I've been experimenting with many Molasses Oatmeal Bread recipes. By experimentation, I've created my favorite. The foundation for this recipe was from CaramelPie.

Provided by Joym624

Categories     Breads

Time 4h5m

Yield 1 2 Lb. Loaf

Number Of Ingredients 8

1 1/4 cups lukewarm water
1 egg
1 tablespoon vegetable oil
1/2 cup molasses
1 teaspoon salt
3 cups bread flour
1 cup oatmeal
2 teaspoons yeast

Steps:

  • Add 1 cup water to measuring cup.
  • Crack egg into water.
  • Add additional lukewarm water to make 1 1/4 cup.
  • Mix egg and water with fork and pour into bread machine pan.
  • Add additional ingredients in order in recipe.
  • Set bread machine settings to basic white setting with light crust.
  • If dough appears too sticky, add a small amount of bread flour to pan. Keep adding until dough leaves side of pan.

Nutrition Facts : Calories 2378.4, Fat 28.1, SaturatedFat 4.9, Cholesterol 186, Sodium 2484.2, Carbohydrate 470.6, Fiber 20.5, Sugar 95.5, Protein 58.9

Tips:

  • Use a combination of all-purpose flour and whole wheat flour for a more nutritious and flavorful bread.
  • If you don't have any molasses, you can substitute it with honey or maple syrup.
  • For a chewier bread, let the dough rise for a longer period of time.
  • To achieve a crispy crust, brush the top of the bread with milk before baking.
  • Store the bread in an airtight container at room temperature for up to 3 days.

Conclusion:

Oatmeal Raisin Molasses Bread is a delicious and wholesome bread that is perfect for breakfast, lunch, or a snack. It is easy to make and can be tailored to your own preferences. Whether you like a chewy or crispy crust, this bread is sure to please. So next time you are looking for a tasty and satisfying bread, give Oatmeal Raisin Molasses Bread a try!

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