Oatmeal Honey Cinnamon Quick Bread Recipes

OATMEAL HONEY CINNAMON QUICK BREAD

Steps:

• 1. Heat oven to 350 degrees.
• 2. Grease and flour a 9″ x 5″ loaf pan.
• 3. Place butter, water and honey in a large bowl. Beat well. Beat in eggs.
• 4. In a medium bowl, combine the flour, one cup of oats (reserving the 2 Tbsp. for the top), baking soda, baking powder and cinnamon. Mix well and add to the butter, honey, egg mixture. Beat at high speed for 3 to 4 minutes.
• 5. Spread evenly in prepared loaf pan. Sprinkle top with the 2 tablespoons of oats.
• 6. Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center of bread comes out clean.
• 7. Remove from oven and loosen sides of bread with a sharp knife. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely. Enjoy! One 9″ x 5″ loaf.

OATMEAL HONEY CINNAMON QUICK BREAD

Steps:

• Heat oven to 350 degrees.
• Grease and flour a 9″ x 5″ loaf pan.
• Place butter, water and honey in a large bowl. Beat well. Beat in eggs.
• In a medium bowl, combine the flour, one cup of oats (reserving the 2 Tbsp. for the top), baking soda, baking powder and cinnamon. Mix well and add to the butter, honey, egg mixture.
• Beat at high speed for 3 to 4 minutes.
• Spread evenly in prepared loaf pan. Sprinkle top with the 2 tablespoons of oats.
• Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center of bread comes out clean.
• Remove from oven and loosen sides of bread with a sharp knife. Let cool in pan on rack for 10 minutes.
• Remove from pan and let cool completely. Enjoy!
• One 9″ x 5″ loaf.

HONEY OAT QUICK BREAD

Steps:

• Position rack in middle of over and preheat to 375 degrees.
• Generously coat a 9 x 5 inch loaf pan with cooking spray.
• Sprinkle 1 Tablespoon oats in the pan, coating the sides and bottom with the oats.
• Thouroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
• Using a fork, beat together 1 cup of oats, yogurt, egg, oil and honey in a medium bowl until well blended.
• Stir in milk.
• Gently stir the yogurt mixture into the flour mixture just until thoroughly incoporated but not overmixed (excess mixing can cause toughening).
• Immedieatley scrape the batter into the pan, spreading evenly to the edges.
• Sprinkle the reserved 1 Tablespoon oats over the top of loaf.
• Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 - 50 minutes. (It's normal for the top to crack).
• Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it outo the rack.
• Let cool until barely warm, about 45 minutes.

CINNAMON QUICK BREAD

Steps:

• Filling: Mix and set aside.
• Mix flour, baking soda, sugar, cinnamon and salt together, add all wet ingredients and mix well.
• Pour 1/3 of batter into a greased loaf pan and sprinkle 1/3 of sugar/cinnamon topping over this.
• Repeat twice more with layers of batter and sugar/cinnamon.
• Bake at 350°F for 50-60 minutes.
• Cool for 5 minutes in pan then turn out to cool completely.

HONEY OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes; add 1 to 2 tablespoons of water or flour if needed).

CINNAMON OATMEAL BREAD

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.

OATMEAL CINNAMON BREAD

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.