Oatmeal Raisin Quick Bread

Oatmeal Raisin Quick Bread tastes cozy. Each tender slice is spiced with cinnamon and dotted with sweet golden raisins. Enjoy the familiar flavors of an oatmeal raisin cookie in a loaf full of whole grain goodness.

Why you'll love this recipe

The ingredients in Oatmeal Raisin Quick Bread each add something special to the loaf. Applesauce makes the quick bread moist and vegetable oil extends the shelf life up to 7 days.

The quick oats break down into the bread while baking, while the old fashioned oats keep their shape and provide texture. Brown sugar and cinnamon bring color and flavor. Golden raisins speckle the loaf with fruity bits of sweetness.

When combined into this oatmeal raisin loaf, you get slice after slice of deliciousness. A great recipe for the fall season.

For another fruit filled quick bread, next time try this Ocean Spray Cranberry Bread recipe with sweet-tart dried cranberries and zesty orange flavor.

Instructions

This is an overview of the instructions. The full instructions are in the recipe card below.

1. Preheat the oven to 350°F. Butter and flour a 9-inch x 5-inch loaf pan. Use one strip of parchment paper to line the 2 long sides and bottom of the pan.
2. In a large bowl, whisk together both flours, brown sugar, baking powder, baking soda, cinnamon, and oats. When combined, mix in the golden raisins. Set aside.
3. In a separate bowl, mix together the canola oil, applesauce, vanilla, and eggs.
4. Add the wet ingredients to the dry ingredients mixture and stir minimally, just until combined.
5. Pour batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the top of the loaf generously with demerara sugar or Sugar in the Raw.
6. Bake for 50-60 minutes, until the loaf is browned and a toothpick inserted at the center comes out clean.

Storage

The completely cooled loaf should be wrapped in plastic wrap and stored in an airtight container at room temperature for up to 7 days.

More quick bread recipes

Applesauce Cake is a moist loaf sweetened with honey. Though it's a traditional Jewish cake for Rosh Hashanah, it's a year round favorite.

For fruity flavor be sure to try Orange Olive Oil Cake , quick and easy loaf that's bursting with citrus sunshine, or Cherry Bread with a beautiful pink cherry glaze.

Coconut Milk Chocolate Chip Pound Cake has the most incredible soft, moist crumb that comes from baking with coconut milk. You have to give this one a try!

Mini Pumpkin Cakes are soft, sweet little loaves full of cozy pumpkin and butterscotch flavor.

Tea Brack is a delicious Irish fruit cake made with tea. Grab this Tea Brack recipe and enjoy a fruity quick bread for breakfast.

This is a loaf for chocolate fansthat's great for breakfast or snacks. Chocolate Loaf Cake is ultra chocolaty with melted chocolate and chips in the batter.

My experience with this recipe

Last weekend, my household was not calm or relaxed. We were invaded by chipmunks! Inside my living room!

Because the chipmunks were running around, we had no idea how many there were. There was scratching coming from the basement. Simultaneously, there were scampering sounds coming from the main floor hallway.

It seemed like every time you walked into a room, a chipmunk ran by. At one point, I came into the living room to find my Sheltie chasing (herding) a chipmunk around the couch!

The experience was surprisingly stressful.I discovered that screaming is my involuntary response when Alvin, Simon, or Theodore zooms past me in my kitchen.

We set up humane traps baited with peanut butter. My dog was interested in the peanut butter, but the chipmunks weren’t tempted. After 48 hours, we eventually did get rid of the chipmunks. There turned out to be “just” two of them.

All baking plans were obviously cancelled last weekend. Once our uninvited guests finally departed and the house had been cleaned with Clorox, I needed oatmeal raisin cookie comfort.

I find the  combination of the fragrant cinnamon, homey oat taste, and sweet raisins to be welcoming and relaxing.

Instead of making individual cookies, I put all of the oatmeal cookie flavor (and stress relieving properties) into a luscious loaf of Oatmeal Raisin Quick Bread.

Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

Oatmeal Raisin Quick Bread

This oatmeal quick bread gets its sweet, warm flavors from raisins and cinnamon. A lovely quick bread recipe for breakfast or as a snack.

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 12

Calories: 253kcal

Author: Wendy Sondov

Adapted From: “Piece of Cake” by David Muniz and David Lesniak

Ingredients

• 1 cup all-purpose flour
• ¼ cup whole wheat or white whole wheat flour
• ¾ cup brown sugar packed
• 1½ teaspoon baking powder
• 1½ teaspoon baking soda
• 1 ½ teaspoon ground cinnamon
• ½ cup oats quick (1-3 minute) oats, not instant
• ½ cup old-fashioned oats or rolled oats
• ¾ cup golden raisins
• ½ cup vegetable oil
• 1¼ cups unsweetened applesauce
• 2 teaspoons vanilla extract
• 2 large eggs
• Demerara Sugar or Sugar in the Raw for sprinkling

Instructions

• Preheat the oven to 350°F. Butter and flour a 9” x 5” loaf pan. Use one strip of parchment paper to line the 2 long sides and bottom of the pan.
• In a large mixing bowl, whisk together both flours, brown sugar, baking powder, baking soda, cinnamon, and oats. When combined, mix in the golden raisins. Set aside.
• In a medium bowl, mix together the vegetable oil, applesauce, vanilla, and eggs.
• Add the wet ingredients to the flour mixture and stir minimally, just until combined. Avoid excess mixing.
• Pour batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the top of the loaf generously with demerara sugar or Sugar in the Raw.
• Bake for 50-60 minutes, until the loaf is browned and a toothpick inserted at the center comes out clean.
• Remove from the oven and cool in the pan for 15 minutes. Use the overhanging parchment paper to lift the loaf out of the pan and onto a wire rack to cool completely. Do not cut the loaf before it cools or it will crumble.
• The completely cooled loaf should be wrapped in plastic wrap and stored in an airtight container at room temperature for up to 7 days.

Notes

• It is important to use the correct kind of oats in this recipe. The quick oats break down into the bread while baking, while the old fashioned oats keep their shape and provide texture. 
• To turn this loaf into chocolate chip oatmeal bread, chocolate chips can be substituted for all or part of the raisins.
• This recipe fills one 9" loaf pan or four mini loaves. Use 1 rounded cup of batter in each mini pan and bake for about 30 minutes.

Packing tips

• Wrap the loaf well in plastic wrap then place in a freezer weight ziplock bag or airtight storage container.
• Vacuum sealing will extend the shelf life for distances requiring more than 5-7 days.
• This loaf is very moist from the oil and applesauce. Moist cakes/breads should only be mailed to and from cool temperatures to reduce the risk of molding even if the quick bread is vacuum sealed.

Nutrition

Calories: 253kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 206mg | Potassium: 161mg | Fiber: 2g | Sugar: 21g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

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First published February 24, 2018. Last updated October 13, 2021. Updated for additional information and better reader experience.

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