Cinnamon Oatmeal Bread

"This is a delicious bread from Bernard Clayton's Complete Book of Breads. It is moist, sweet and cinnamon-y enough to cause our pastor's family to fight over who got to finish it off at breakfast when I gave them a loaf! Preparation time includes rising."
photo by pattikay in L.A. photo by pattikay in L.A.
photo by pattikay in L.A.
Ready In:
2hrs 20mins
2 loaves




  • Prepare 2 medium loaf pans (greased or non-stick).
  • In a large bowl, mix together the rolled oats and boiling water. Stir to blend and add the butter, honey, brown sugar, salt and raisins. Let the mixture cool to no more than 130 degrees.
  • Add the yeast. Add the eggs and two cups flour.
  • With a wooden spoon or the mixer flat beater, stir vigorously for 2-3 minutes.
  • Work in additional flour, 1/2 cup at a time, with the spoon first, then with your hands - or dough hook, if you are using a mixer.
  • The dough will become a soft mass that can be picked up and placed on the work surface, or left under the hook.
  • Knead with a strong push-turn-fold rhythm, adding flour if the dough is slack or wet and sticky. Knead for 8 minutes, or until the dough is soft and elastic. If under the dough hook in the mixer, add sprinkles of flour if the dough should cling to the sides of the bowl.
  • First rising:.
  • Place the dough in a buttered bowl, cover the bowl with plastic wrap or a towel and put the dough aside to rise at room temperature until double in bulk (about one hour - or shorter if using rapid-rise yeast).
  • Shaping:.
  • Turn the dough out of the bowl and divide into 2 pieces.
  • With the hands and a rolling pin, shape each piece into a rectangle about 8 inches wide and 12 inches long.
  • Butter the dough and sprinkle on the sugar and cinnamon.
  • Roll up the dough as for a jelly roll, and press the seams securely together.
  • Drop each into a pan, seam down, and push into the corners and ends with your fingers.
  • Second rising:.
  • Cover the pans with wax paper and put aside to rise till the center of the dough rises above the edge of the pan (about 45 minutes - less if using rapid-rise yeast).
  • Preheat the oven to 375 degrees 20 minutes before baking.
  • Bake on the middle rack of the oven till the crusts are nicely browned, about 40 minutes. (I always check sooner than that to make sure they don't overbake).
  • The bottom crust may be sticky with the melted sugar (which will harden as the loaf cools), but tap the crust to make certain it sounds hard and hollow.
  • When the loaves come out of the oven, brush with melted butter and turn out onto a metal rack to cool before serving.

Questions & Replies

Got a question? Share it with the community!


  1. I'm not usually a bread baker, & almost passed this recipe up because of all the steps in preparation! However, I'm glad I didn't, because this is a VERY, VERY TASTY bread! Got to admit that I added more raisins than were called for, but that's me ~ I love raisins! You want something different in a loaf of raisin bread? TRY THIS ONE, & I don't think you'll be disappointed! Many thanks for posting!
  2. Amazing bread! I used quick oats as I didn't have rolled and it was fine. My husband ate 4 pieces tonight with dinner. Definitely worth the effort and great gift, too! THanks, pattiday! Made for Aus/NZ Recipe Swap #14
  3. So tasty! I just had a slice and it's still warm. I love the cinnamon flavour. I used about half of the sugar which seems to have worked fine. I don't think this loaf will last very long!
  4. Mine looks just like the picture. Lots of cinnamon. it taste like a cinnamon roll. Might be good to add some icing to the top. Thanks for sharing! (123 hit tag)
  5. Very good bread.I used a whole grain flour and added two tablespoons wheat gluten and it came out nice and soft.


<p>Welcome to my page! It's a good place to start looking if you need to find me since I come here nearly every day for inspiration as I pursue the noble occupation of feeding family and friends. <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br />My family moved across the country to southern California&nbsp;7 years ago. The first time I ever set foot on California soil (or anywhere in the West, for that matter) was the day I moved here. I experienced a form of culture/environment shock for about a year&nbsp;- even the air is different out here! For the first year, I would look at the roads and driveways that wind steeply up and down the foothills and think, Man, how does anyone drive on those in the winter? Then I would remember&nbsp;- they do it the same way they do in the summer&nbsp;- with their windows down, wearing shorts and flip-flops. I love the fact that we are near a large city, near the ocean, near the desert, near the mountains&nbsp;- what more could I ask for? And yes, even though I swore it wouldn't happen to me after living for more than 40 years in places with many weather extremes&nbsp;- I now get chilly when the temperature dips below 70 and can barely bring myself to go outdoors if it's raining. However, I do NOT wear a parka and mittens when it's 65 degrees&nbsp;- a sweatshirt or light jacket will do. <br /><br />My husband and I met while attending seminary (I dropped out before finishing one semester but he got a Master of Divinity) and we got married after knowing each other for 6 months. We are quick to tell other people that we do not advise this course of action, but we celebrated our 27th anniversary this year, so I guess sometimes rash decisions work out quite nicely. So with my husband's MDiv and my undergraduate degree in religious studies, we now both work in pharmaceutical marketing research. Just what you would expect, right? I telecommute to the east coast for work each day; I'm primarily a writer/analyst. When I was in college, writing so many research papers and unable to decide what I wanted to do when I grew up, I used to jokingly say that I should find a job writing research papers. More than 20 years later, that?s basically what I do. Cool, huh? <br /><br />Our wonderful son was born when we were married just one year and a mere 15 years later our bright-eyed redhead came into our lives (okay, so she was totally bald till she was nearly 2, but she's definitely red now). My kids are my best and constant reminder that perfect timing is something determined by God and not by me, since I wouldn't have dreamed up such a family-planning scheme, and yet it works just right for us. Here are some pics of the family, most of them taken while we were camping and hiking in the wilds of this beautiful state! <br /><br /><br /> <object width=360 height=240 data= type=application/x-shockwave-flash> <param name=data value= /> <param name=src value= /> <param name=wmode value=transparent /> </object> <a href= target=_blank><img src= alt= /></a><a href= target=_blank><img src= alt= /></a><a href= target=_blank><img src= alt= /></a> <br /><br /><br /><br />Cooking is a great joy to me ? I constantly marvel that God gave us so many things to eat and so many ways to prepare them! We could have been like cattle or something, eating pretty much the same thing, in the same way, every day for all of our lives. What a privilege to be in charge of feeding our families (and ourselves, of course), and also being able to express our creativity and knowledge of nutritional needs at the same time. (Dessert is a nutritional need, right?) I stumbled on this site when I was searching for recipes that might use up some ingredients I had in the house ? I don?t think I?ve left since then, and I?m happy to have met and shared recipes with so many nice folks around the world. <br /><br /><br /><br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><br /><a href=;jscript=0>View Verse of the Day</a> <br /><br /><br /><br /><br /><br /><img src= alt= /></p>
View Full Profile

Find More Recipes