Oatmeal Raisin Quick Bread

Oatmeal Raisin Quick Bread

Adapted from "Piece of Cake" by David Muniz and David Lesniak
Makes 1 - 9"x 5" loaf or 4 mini loaves
Author Wendy Sondov


  • 1 cup all-purpose flour
  • ¼ cup whole wheat or white whole wheat flour
  • ¾ cup brown sugar packed
  • tsp baking powder
  • tsp baking soda
  • 1 ½ tsp cinnamon
  • ½ cup quick oats not instant
  • ½ cup old fashioned oats
  • 3/4 cup golden raisins
  • ½ cup vegetable oil
  • cups unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • Demerara Sugar or Sugar in the Raw for sprinkling


  1. 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.
  2. 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.
  3. In a medium mixing bowl, mix together the vegetable oil, applesauce, vanilla, and eggs.
  4. Add the wet ingredients to the flour-oat mixture and stir minimally, just until combined.
  5. Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle 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.
  7. 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 cooling rack to cool completely. Do not cut the loaf before it cools or it will crumble.
  8. The completely cooled loaf should be wrapped in plastic wrap and stored in an airtight container at room temperature for up to 7 days.
  9. ***This batter can also be baked as 4 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.