APPLE CINNAMON OATMEAL BREAD
Tender and chewy, with a light touch of cinnamon, this quick bread is perfect for a winter morning.
Provided by Monique David
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
- Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 35.7 g, Cholesterol 41.2 mg, Fat 5.1 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 172.5 mg, Sugar 20.9 g
CINNAMON OATMEAL BANANA NUT BREAD
This recipe is fairly easy to make and is great. The original recipe is from a "mailbox recipe" set that I changed to make it into a banana bread recipe. So, what I've posted is part of the original recipe with my changes added. If you don't like bananas you can leave them out but be sure to reduce the all purpose flour called...
Provided by Kathryn Grenier
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Preheat Oven to 350 degrees Fahrenheit. Grease and Flour 2 (9-inch x 5-inch) loaf pans.
- 2. Take 1 Cup Walnuts or Pecan halves and coarsely chop and put in small bowl/dish. *Can reduce to 1/2 or omit altogether if you are allergic to nuts or do not like nuts. Can also substitute with Chocolate Chips if desired.
- 3. Place 1 cup quick-cooking oatmeal in heatproof bowl. Then pour 1 1/2 cups water into a small sauce pan and bring to a full boil for about 1 minute. Turn stove off and carefully pour boiling water over Oatmeal. Stir well with fork and let stand until cool.
- 4. In a medium mixing bowl, combine by hand or by sifting: all purpose flour, Baking Powder, Baking Soda, salt, and cinnamon until well blended.
- 5. In a Large mixing bowl using an electric mixer beat: softened butter, eggs, granulated sugar, light brown sugar and vanilla extract together until light and fluffy.
- 6. Next combine flour mixture to butter and egg mixture 1/2 cup at a time using electric mixture on low speed and mixing each 1/2 cup addition until well blended before adding the next 1/2 cup. Continue to add flour mixture to butter,egg and sugar mixture until all of the flour mixture has been added. Making sure to use a spatula to scrape dough off sides of bowl between each 1/2 cup addition so as to make sure mixture is mixed together completely. *** WARNING - Mixture will be thick.***
- 7. Once flour and butter mixtures have been combined thoroughly. Add oatmeal (boiling water should have been completely absorbed) to batter making sure to mix together thoroughly.
- 8. Then using spatula add and fold in mashed over ripe bananas and Walnuts or Pecans. Mixture will have become wetter but should not be soupy. You should be able to easily stir the mixture but should be thick like a brownie or muffin mix.
- 9. Pour batter into loaf pan until half filled and if there is extra batter pour remaining batter into a second greased and floured 9 x 5 loaf pan or you can pour them into prepared muffin pan. Bake for 1 hour or until toothpick inserted in center of loaf comes out clean.
- 10. Once Baked take out of oven and cool 15 minutes on cooling rack before removing from loaf pan.
CINNAMON OATMEAL BREAD
This is a delicious bread from Bernard Clayton's Complete Book of Breads. It is moist, sweet and cinnamon-y enough to cause our pastor's family to fight over who got to finish it off at breakfast when I gave them a loaf! Preparation time includes rising.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 2h20m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Prepare 2 medium loaf pans (greased or non-stick).
- In a large bowl, mix together the rolled oats and boiling water. Stir to blend and add the butter, honey, brown sugar, salt and raisins. Let the mixture cool to no more than 130 degrees.
- Add the yeast. Add the eggs and two cups flour.
- With a wooden spoon or the mixer flat beater, stir vigorously for 2-3 minutes.
- Work in additional flour, 1/2 cup at a time, with the spoon first, then with your hands - or dough hook, if you are using a mixer.
- The dough will become a soft mass that can be picked up and placed on the work surface, or left under the hook.
- Knead with a strong push-turn-fold rhythm, adding flour if the dough is slack or wet and sticky. Knead for 8 minutes, or until the dough is soft and elastic. If under the dough hook in the mixer, add sprinkles of flour if the dough should cling to the sides of the bowl.
- First rising:.
- Place the dough in a buttered bowl, cover the bowl with plastic wrap or a towel and put the dough aside to rise at room temperature until double in bulk (about one hour - or shorter if using rapid-rise yeast).
- Shaping:.
- Turn the dough out of the bowl and divide into 2 pieces.
- With the hands and a rolling pin, shape each piece into a rectangle about 8 inches wide and 12 inches long.
- Butter the dough and sprinkle on the sugar and cinnamon.
- Roll up the dough as for a jelly roll, and press the seams securely together.
- Drop each into a pan, seam down, and push into the corners and ends with your fingers.
- Second rising:.
- Cover the pans with wax paper and put aside to rise till the center of the dough rises above the edge of the pan (about 45 minutes - less if using rapid-rise yeast).
- Preheat the oven to 375 degrees 20 minutes before baking.
- Bake on the middle rack of the oven till the crusts are nicely browned, about 40 minutes. (I always check sooner than that to make sure they don't overbake).
- The bottom crust may be sticky with the melted sugar (which will harden as the loaf cools), but tap the crust to make certain it sounds hard and hollow.
- When the loaves come out of the oven, brush with melted butter and turn out onto a metal rack to cool before serving.
Nutrition Facts : Calories 2167.7, Fat 46.4, SaturatedFat 24.6, Cholesterol 303.1, Sodium 2663.3, Carbohydrate 400, Fiber 18.6, Sugar 156, Protein 45
OATMEAL CINNAMON BREAD
We grow a couple hundred acres of certified oat seed each year, so I use oats in lots of my recipes.-Gordon Brockmueller, Freeman, South Dakota
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, dissolve yeast in warm water. Add oats, milk, shortening, 1/2 cup sugar, eggs, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour., Punch dough down; cover and let rest for 10 minutes. Divide in half; roll each portion into a 16x8-in. rectangle. Brush with butter. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal., Place loaves seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 40-45 minutes or until golden brown. Cover loosely with foil if bread browns too quickly. Remove from pans to cool on wire racks.
Nutrition Facts :
CINNAMON OATMEAL RAISIN BREAD
This is a great bread lightly toasted and spread with honey or cream cheese. I got this recipe from my old West Bend BM. I no longer have the BM but I make this using the KA mixer. Use Old Fashion or Quick Oats, not instant. If you use dry active yeast, increase it to 2 1/4 teaspoons. Also, if desired, you can use AP flour or substitute one cup of whole wheat for one cup of the bread flour. Recipe makes a pound and a half loaf.
Provided by Riverside Len
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan. Place butter in corners of pan, make a well in center of dry ingredients and add yeast. Program for Specialty and desired Bread Color. When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
- **********************************.
- If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
- Cover and let rest for 20 minutes.
- Change to the kneading hook and knead for 4 minutes. Let rest for 5 minutes. Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
- Form into a ball and place in a bowl, cover and let rise until doubled.
- Form into loaf and put into greased pan (non-stick spray works well). Cover and let rise until doubled.
- Bake in pre heated 350 f oven for about 40 minutes. Internal temp should register at least 190 f on an instant read thermometer.
- Although the original recipe calls for only 1/2 cup raisins, I use a full cup.
Nutrition Facts : Calories 214.2, Fat 3.9, SaturatedFat 2, Cholesterol 8.7, Sodium 322.4, Carbohydrate 39, Fiber 2.4, Sugar 5.9, Protein 6.1
CINNAMON RAISIN OATMEAL BREAD
I got this from thefreshloaf.com. It looked and sounded delicious to me so thought I would share it with others that may not have come across it otherwise! I can't wait to try it!
Provided by Suzie_Q
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 12
Steps:
- At least half an hour before you begin, soak the raisins in warm water.
- Next, soak the oats in the 2 1/2 cups water for 20 to 30 minutes. If you are using active dry yeast instead of instant yeast, which I did, withhold 1/2 cup of the water to proof the yeast inches.
- Mix the flours, yeast, milk, honey, oil, salt, and cinnamon into the oats. Mix well, until all of the flour is hydrated. Knead by hand for 5 minutes or in a standmixer for 3, then mix in the drained raisins. Knead or mix until the raisins are distributed throughout the dough.
- Cover the bowl of dough and allow it to rise for 1 hour. Then remove the dough from the bowl and fold it, degassing it gently as you do.
- Place the dough on a floured work surface, top side down. Fold the dough in thirds, like a letter, gently degassing as you do. Fold in thirds again the other way. Flip the dough over, dust off as much of the raw flour as you can, and place it back into the bowl.
- Cover the bowl and allow the dough to rise in bulk again for another hour. Then divide the dough in thirds and shape the loaves.
- Place each shaped loaf into a greased bread pan. Spray or gently brush each loaf with water and sprinkle with some more oats.
- Cover the pans and set aside to rise until the loaves crest above the edge of the pans, roughly 90 minutes.
- Preheat the oven to 450. Place the loaves in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375. Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped, and the internal temperature of the loaf registers above 185 degrees when measured with an instant read thermometer.
APPLE CINNAMON OATMEAL BREAD
Since the rain, cold and gray of pre-winter has set in I have the desire to be baking again. This is one of my real favorites. It bakes up with that wonderful aroma of cinnamon and apples that just welcomes everyone be they family or guests.
Provided by Annacia
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal.
- Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour.
- Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
- Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 153.6, Fat 5.1, SaturatedFat 2.8, Cholesterol 41.2, Sodium 187.8, Carbohydrate 24, Fiber 1.4, Sugar 6.4, Protein 3.3
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- In a small bowl, combine the yeast with the warm water and let it sit until the yeast becomes active (it should appear foamy). In a large bowl, pour the milk over the brown sugar, salt and shortening or butter. Cool to lukewarm. Beat in 3 cups of the flour and all of the eggs. Stir in the yeast, currants and oats. Add just enough more flour to make a stiff dough. Turn out onto a lightly floured board and knead until smooth and silky, about 10 minutes. Place in a well-greased bowl and let rise until double in bulk (about 1 hour). Divide the dough into two parts. Let the dough rest for 10 minutes.
- Combine 1/3 cup sugar and cinnamon. Roll each half of the dough into an 8x15-inch rectangle and spread each with half the sugar-cinnamon mixture. Roll each to form a loaf and place in a greased 5x9-inch loaf pan, seam side down.
- Brush the loaves lightly with melted butter, cover and let rise in a warm place until doubled, about 1 hour.
- Preheat the oven to 400 degrees F. Bake the bread for 10 minutes. Reduce the oven temperature to 375 degrees and continue baking for 25 to 30 more minutes. Cool on racks.
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