Quick Oatmeal Bread
A quick, moist oatmeal loaf with a subtle molasses sweetness, perfect for breakfast or a comforting snack that’s ready in a few hours.
Ingredients
Instructions
- Dissolve yeast in 1/2 cup warm water (110°F).
- Combine 1 1/2 cups boiling water, oats, shortening, molasses, and salt in a bowl and let cool to lukewarm. (It will be softer than kneaded dough.)
- Add the softened yeast to the liquid mixture and mix well.
- Blend in 2 beaten eggs.
- Gradually add 5 1/2 cups sifted flour, mixing until the dough is thoroughly incorporated.
- Place the dough in a greased bowl, turn once to grease the surface, and cover. Store in the refrigerator for at least 2 hours.
- Shape the dough into two loaves on a well‑floured surface and place each loaf in a greased 9 x 5 1/4 x 2 3/4‑inch loaf pan; cover. Let rise in a warm place (80°F to 85°F) until doubled, about 2 hours.
- Preheat the oven to 375°F and bake the loaves for 1 hour.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and activate it properly in warm water. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you prefer a sweeter bread, consider adding a tablespoon of sugar or honey to the wet ingredients. Allow the dough to rest longer in the refrigerator to enhance flavor.
Serving Suggestions
This Quick Oatmeal Bread is delicious served warm with butter or jam. It pairs beautifully with hearty soups or stews and makes fantastic sandwiches with your favorite fillings. For a delightful breakfast, serve with honey or peanut butter. Consider pairing it with a fresh salad for a light lunch.
Storage & Reheating
Store leftover oatmeal bread in an airtight container at room temperature for up to 3 days. For longer preservation, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm slices in the toaster or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Oatmeal Bread contains roughly 1673 calories, with 21g protein, 238g carbohydrates, and 74g fat. It is an excellent source of iron (52% of the Daily Value), potassium (45% of the Daily Value), and calcium (44% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 regular oats instead of quick cooking oats?
Yes, you can use regular rolled oats, but the texture may be slightly different. Regular oats will take longer to soften, so consider increasing the boiling water time to ensure they are adequately absorbed before mixing.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast. Ensure your yeast is fresh and your water temperature is correct (around 110°F). If the environment is too cold, try placing the dough in a warmer area or a turned-off oven with a light on to encourage rising.
Can I make this bread vegan?
Absolutely! You can replace the eggs with flaxseed meal or applesauce for binding. Use a plant-based shortening or coconut oil instead of shortening. The molasses will add moisture and flavor, making it an excellent choice for vegan oatmeal bread.
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).