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Cinnamon Oatmeal Quick Bread

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Cinnamon Oatmeal Quick Bread
Oatmeal baked goods are inevitably some of my favorites, whether you’re talking about oatmeal cookies or a hearty oatmeal-laden sandwich bread. Oatmeal has a nuttiness to it that you can’t quite get with other grains and always introduces an excellent texture to baked goods. This Cinnamon Oatmeal Quick Bread is an easy to make loaf that showcases how delicious oatmeal can be in baked goods besides cookies (even though I’ll always have a soft spot for cookies, too).

The bread has a moist, dense crumb that is just packed with flavor. You’ll get a hint of the sweet nuttiness of the oatmeal, along with plenty of cinnamon and vanilla. While there are times that a dense crumb could suggest a bread that is tough, this is not the case here, where the loaf is very tender. The generous topping of cinnamon and sugar adds an extra layer of sweetness to the bread and creates a little bit of a crunch on top of the loaf. I swirled the topping in just slightly (using a knife to run it through the first 1-inch or so of batter) to give the loaf a pretty finished look and draw a bit of extra cinnamon into the bread.

This loaf will smell amazing while it is baking, thanks to all that fragrant cinnamon. Since it is so tender, you need to be patient and wait until it has completely cooled before slicing it. My favorite way to eat this is in thick slices, topped with a little bit of salted butter, as part of my breakfast. After all, it is oatmeal! The loaf is also excellent plain and can hold up to toasting if you want to warm it up a little bit before serving. And even though I like it for breakfast, it’s an easy dessert loaf, as well. The bread will keep well in an airtight container for several days after baking.

Cinnamon Oatmeal Quick Bread
Cinnamon Oatmeal Quick Bread
2 cups all purpose flour
1 1/2 cups quick cooking oatmeal
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
1 cup sugar
1/4 cup brown sugar
2 large eggs
1 cup milk
2 tsp vanilla extract
1/3 cup butter, melted and cooled

topping: 2 tbsp sugar + 1/2 tsp cinnamon

Preheat oven to 375F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, oatmeal, baking powder, salt, cinnamon and sugar.
In a medium bowl, whisk together brown sugar, eggs, milk and vanilla extract. Add to dry ingredients and stir until well-combined. Pour in melted butter and mix until butter is completely incorporated and batter is uniform.
Pour into prepared loaf pan.
In a small bowl, whisk together topping ingredients. Sprinkle the cinnamon-sugar topping over the batter and swirl slightly into the batter (just along the top) with a knife.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean and the top springs back when lightly pressed.
Allow loaf to cool in the pan for at least 15 minutes, then turn it out onto a wire rack to cool completely.

Makes 1 loaf.

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