oatmeal cinnamon bread

Name: Oatmeal Cinnamon Bread
Prep time: 15 min
Cook time: 1 h
Yield: 12
Ingredients: 1 3/4 cup(s) all purpose flour; 1 1/2 cup(s) water, boiling; 1 cup(s) quick cooking oatmeal; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 teaspoon(s) cinnamon *i personally like cinnamon so generally use 1 tablespoon instead; 1 stick(s) butter; 1 cup(s) granulated sugar; 1 cup(s) dark brown sugar, firmly packed; 2 large eggs; 1 teaspoon(s) vanilla extract

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89 Pinches 1 Photo

Kathryn Grenier

Cocoa, FL

Updated on May 26, 2011

This is the original recipe I used to make the Cinnamon Oatmeal Banana Nut Bread. Credit for the recipe must go to the "Grandma's Kitchen" mail order recipes.

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Freshly baked Oatmeal Cinnamon Banana Nut Bread loaf on cutting board being cut into serving sized slices.

prep time 15 Min

cook time 1 Hr

method ---

yield 12 serving(s)

Ingredients

1 3/4 cups all purpose flour
1 1/2 cups water, boiling
1 cup quick cooking oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon *i personally like cinnamon so generally use 1 tablespoon instead
1 stick butter
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract

How To Make oatmeal cinnamon bread

Step 1

Preheat the oven to 350F. Grease and flour a 9x5-inch loaf pan.

Step 2

Place oats in a small heatproof bowl. Place water in a small saucepan and bring to a boil. Pour boiling water over oats. Set aside.
Step 3

Combine the flour, baking soda, salt and cinnamon in a small bowl and mix well.
Step 4

Place butter in a large bowl. Beat with an electric mixer set at high speed until creamy. Add granulated sugar and brown sugar gradually, beating constantly until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Step 5

Gradually add flour mixture to creamed mixture and beat until smooth. Stir in oats mixture. Spoon batter into prepared pan. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour.
Step 6

Cool in loaf pan for 10 minutes. Transfer bread to a wire rack to cool completely.
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