The Queen of Quick (Quick Breads, That Is) Recipe: Oatmeal-Raisin Bread

Those who know me well, understand that I am not the fastest person in the world.

It takes me forever to make up my mind about something (after all, there are so many pros and cons to weigh and consider), I need a minimum of 45 minutes to shower/dress/walk out the door (something my aunt calls “recycling” and swears should be done in 30 minutes or less),  I don’t jog—instead preferring a moderate walk, I am not the person you want to take shopping (unless you are looking to turn a two-hour stint into an all-day affair) and worst of all, I tend to procrastinate over small, ordinary tasks instead of just tackling them, i.e. decorating for holidays, cleaning out closets (or the basement for that matter), emptying the dishwasher and especially, vacuuming the interior of the car. Uggh.

But one thing I can claim amongst my quicker traits is my love of quick breads. Ok. I admit I’m probably stretching the definition of quick with that one, as quick applies more to the bread than it does me, but I do love quick breads and have affectionately earned the honorary title of Quick Bread Queen here in the Inn Cuisine household (a title my constituency doesn’t seem to have an issue with, as long as they continue reaping the rewards of my time in the kitchen.)

So what does all this have to do with the recipe I’m about to share? I’m not sure really, other than to somehow assure you I know my way around quick breads and when I happen upon a delightful recipe, perfect for serving guests, family and friends at home or at a bed & breakfast inn, I feel responsible for sharing it with you. After all, there is no such thing as too many delicious recipes and no such morning when quick bread isn’t a welcome addition to the breakfast table.

Why not bake a loaf for someone special today?

Oatmeal-Raisin Bread

(recipe from InnCuisine.com, adapted from Williams-Sonoma Muffins & Quick Breads)

• 1 & 1/4 cup buttermilk
• 1/2 cup regular (old-fashioned) uncooked oatmeal
• 1 & 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup packed light brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup mixed jumbo raisins (or golden raisins)

In a large mixing bowl, combine buttermilk and uncooked oatmeal; stir thoroughly and allow mixture to stand for at least 30 minutes, stirring occasionally. When time has elapsed, preheat oven to 350 degrees F; grease and flour a standard-size loaf pan. In smaller bowl, combine flour, cinnamon, ginger, baking soda, baking powder and salt; set aside. Add brown sugar, butter, eggs and raisins to the buttermilk/oatmeal mixture and beat using an electric mixer until thoroughly combined. Next, add the dry ingredients to the wet, stirring by hand until blended. Pour batter into prepared loaf pan and bake at 350 degrees F for approximately 55-65 minutes, or until a toothpick inserted in the center of loaf comes out clean. When bread is done, remove pan from oven and allow loaf to cool in pan for about 10 minutes, then turn out onto a wire rack to cool completely.

Serve at room temperature plain or with sweet orange marmalade, berry jam, butter, softened cream cheese or honey. Store leftovers airtight to enjoy later.

Yield: 1 loaf.

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Tagged as: bread recipes, breakfast quick breads and muffins, oatmeal bread recipes, oatmeal raisin bread recipes, quick bread, quick bread recipes, raisin bread recipes