Oklahoma Oatmeal Bread(My Friend Corenna'S Aunt Eva'S)
Oklahoma Oatmeal Bread offers a hearty, slightly sweet flavor with oats, raisins, and nuts, perfect for breakfast or snack, appealing to bread lovers seeking a wholesome treat.
Ingredients
Instructions
- In a large bowl, mix together the evaporated milk, vegetable oil, and vinegar.
- Add the oats, all-purpose flour, brown sugar, baking soda, and salt; mix well.
- Dredge the raisins and nuts in a bit of flour, then stir them into the mixture last.
- Pour the batter into a greased and floured 9 x 5 x 3-inch loaf pan or two 7 x 4 x 2-inch loaf pans.
- Bake at 350°F (175°C) for about 50 minutes, or until the center tests done.
Tips & Substitutions
For added flavor, consider using maple syrup instead of brown sugar, or substitute half of the all-purpose flour with whole wheat flour for a heartier texture. If you prefer a nut-free version, simply omit the nuts or replace them with seeds such as sunflower seeds. Ensure that the raisins are well-coated in flour to prevent them from sinking to the bottom during baking.
Serving Suggestions
This Oklahoma Oatmeal Bread is delightful served warm with butter or cream cheese spread. It pairs beautifully with a cup of coffee or tea for breakfast or as a snack. Consider serving it alongside a fresh fruit salad or yogurt for a complete meal. For a fun twist, try toasting slices and topping them with the filling from Reese Cups In A Pan for a decadent dessert.
Storage & Reheating
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil and place it in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a single layer and then transfer them to a freezer bag for up to 3 months. Thaw at room temperature or reheat in a toaster oven for a few minutes for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Oklahoma Oatmeal Bread(My Friend Corenna'S Aunt Eva'S) contains roughly 261 calories, with 3g protein, 38g carbohydrates, and 11g fat. It is a good source of vitamin A (18% of the Daily Value). Note that it is relatively high in sodium, at 1119mg per serving (49% 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 quick oats instead of uncooked oats?
Yes, you can use quick oats, but keep in mind that the texture may be slightly different. Quick oats will absorb moisture more quickly and yield a softer bread. If you prefer a chewier texture, stick with traditional uncooked oats.
Can I substitute the evaporated milk?
Absolutely! You can use regular milk, almond milk, or any non-dairy milk as a substitute for evaporated milk. If you want to mimic the richness of evaporated milk, consider using a mixture of milk and a bit of cream or coconut cream.
Is it possible to make this bread gluten-free?
Yes, you can easily make this bread gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that your oats are certified gluten-free as oats can often be cross-contaminated with gluten.
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).