Quick Cinnamon Raisin Oat Bread

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Step 1: Gather materials

You’ll need for cinnamon raisin oat bread:

  • 3 cups warm water
  • ½ cup sugar
  • 4 tsp instant yeast
  • 3 eggs or egg replacement 
  • 5 ½ c oat flour (or finely ground rolled oats)
  • 1 tsp sea salt
  • 2 Tbsp sunflower or coconut oil
  • 1 lb Raisins
  • 1 Tbsp Ground Cinnamon 
  • A bowl to mix in
  • A spatula to stir everything
  • 8 x 8 glass baking dish

Step 2: Mix the dry ingredients 

Stir together the oat flour, yeast, sugar, and sea salt until thoroughly combined.

Step 3: Mix in wet ingredients 

Make a well in the middle of the dry mix, and crack the eggs into it. Add the oil, then stir enough to break the yolks. Add water slowly while stirring until all the flour is wet and begins to form a dough. 

Step 4: Add the raisins and cinnamon

Break up the raisins into individual pieces if they are in chunks, and mix into the batter by stirring until they incorporate. Add the cinnamon and stir again until well blended.

Step 5: Pour the cinnamon raisin oat bread into 8 x 8

Pour the cinnamon raisin oat bread batter into an ungreased 8×8 glass baking dish and level with the spatula.

Step 6: Bake at 350°F for approximately 75 minutes 

Place on the middle rack in the oven and bake for 75 minutes. Test center with a toothpick, if it comes out clean it’s done. The top should be slightly cracked and golden, with the edges just starting to pull away from the sides.

Step 7: Leave the cinnamon raisin oat bread to cool in the baking dish

As soon as you pull the bread out of the oven, place the dish on a heatproof surface to cool. It helps to elevate the dish on a cake rack or something similar to hasten cooling.

Quick Cinnamon Raisin Oat Bread

This delightful quickbread is chalk full of good stuff, minus the gluten!
Prep Time10 mins
Cook Time1 hr 15 mins
Cool Time2 hrs
Total Time3 hrs 25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Gluten-Fee Baking, Oat, Raisin
Servings: 12 Slices
Calories: 260kcal

Equipment

  • Bowl
  • Rubber Spatula
  • 8×8 glass Baking Dish

Ingredients

  • 3 cups Warm Water
  • ½ cup Sugar
  • 4 tsp Instant Yeast
  • 3 Eggs
  • 5 ½ cups Oat Flour (or finely ground rolled oats)
  • 1 tsp Sea Salt
  • 2 tbsp Sunflower or Coconut Oil
  • 1 lb Raisins
  • 2 tbsp Ground Cinnamon

Instructions

  • Preheat oven to 350° Farenheit
  • Stir together the dry ingredients: oat flour, yeast, sugar, and sea salt until thoroughly combined.
  • Make a well in the middle of the dry mix and crack the eggs into it. Add the oil, then stir enough to break the yolks. Add water slowly while stirring until all the flour is wet and is beginning to form a dough.
  • Add raisins and mix into the batter by stirring until they are incorporated. Add the cinnamon and stir again until well blended.
  • Pour the batter into an un-greased 8×8 glass baking dish and level with the spatula.
  • Place on the middle rack in the oven and bake for 75 minutes at 350°F.
  • Remove the bread from the oven and test center with a toothpick, if it comes out clean it's done. 
  • Cool in the baking dish for 2 hours before cutting.
  • Enjoy!

Notes

This cinnamon raisin oat bread is dairy free. It can easily be made vegan with an egg substitute and can be made gluten-free if you use certified gluten-free rolled oats! 
This is technically a double recipe. You may half it and use a 5×9 loaf pan, but be aware the center of the bread is likely to fall. This doesn’t happen with the 8×8 recipe given.
The bread is dense and requires a regular sized oven to ensure it is heated all the way through.
This basic recipe can be personalized however you please. I like to add ginger on occasion. 
You can store the bread in a tightly covered container in the refrigerator for up to 1 week.

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