Oatmeal-Raisin Batter Bread
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 236.59 ml rolled oats (not quick-cooking)
- 236.59 ml hot milk (must be hot enough to soften the oats)
- 2 large eggs, beaten
- 88.74 ml butter, melted
- 59.14 ml firmly packed light brown sugar
- 118.29 ml dark raisin
- 473.18-591.47 ml all-purpose flour, as needed
- 9.85 ml baking powder
- 2.46 ml salt
- 1.23 ml ground cinnamon
directions
- Preheat oven to 350°; butter a deep 1 ½ quart casserole and set aside.
- In a mixing bowl, combine the oats and milk, stir, and let stand until oats are softened, about 10 minutes.
- Add in eggs, butter, brown sugar, and raisins; stir until well blended.
- Sift 2 cups of the flour, the baking powder, salt, and cinnamon directly into the oat mixture; stir until well blended and smooth, adding more flour as necessary for a firm consistency.
- Scrape batter into the prepared casserole; bake until a straw inserted into the center comes out clean, about 1 hour.
- Let the bread cool slightly, then transfer to a wire rack to cool completely; to serve cut into slices.
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