Oatmeal Nut Bread
A hearty, nutty oatmeal bread with orange zest and pecans, perfect for breakfast or sandwiches, offering wholesome flavor and satisfying texture.
Ingredients
Instructions
- Heat milk, water, honey, and salt until warm.
- Put the mixture in a bowl; add the flour, oats, chopped pecans, grated orange peel, and yeast, then mix well.
- Turn the dough onto a floured board and knead until smooth.
- Place the kneaded dough into a greased loaf pan.
- Let the dough rise until doubled in size.
- Bake at 350°F (175°C) for 25 to 30 minutes until golden brown.
Tips & Substitutions
For a nuttier flavor, try substituting the pecans with walnuts or almonds. If you prefer a sweeter bread, increase the honey to 3 tablespoons. Make sure your milk mixture is warm but not hot, as high temperatures can kill the yeast. Allow the dough to rise in a warm place, and cover it with a damp cloth to prevent drying.
Serving Suggestions
Serve slices of Oatmeal Nut Bread with a spread of your favorite butter or cream cheese for a delightful breakfast. It pairs beautifully with Orange Bundt Cake for a sweet brunch spread. You can also enjoy it alongside soups or salads for a hearty meal. Consider adding honey or jam for added sweetness.
Storage & Reheating
Once cooled, store the Oatmeal Nut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and toast or warm it in the oven at 350°F for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Nut Bread contains roughly 568 calories, with 12g protein, 87g carbohydrates, and 20g fat. It is an excellent source of protein (25% of the Daily Value), iron (23% of the Daily Value), and calcium (20% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 746mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour; however, the bread may be denser. To keep it light, you might want to mix half whole wheat and half all-purpose flour. Adjust the liquid slightly if needed, as whole wheat flour absorbs more moisture.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast or cold temperatures. Ensure your yeast is fresh and proof it in warm water with a bit of sugar before adding. If it's too cold, find a warmer spot for the dough to rise, like an oven with the light on.
Can I add other ingredients like dried fruit or seeds?
Absolutely! Dried fruits like cranberries or raisins can add a nice touch, and seeds such as sunflower seeds or flaxseeds can enhance the nutritional value. Just keep in mind that adding too much may affect the texture, so adjust the flour accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).