Oatmeal Raisin Bread

Here we are with the second quick bread of my series.  This is an Oatmeal Raisin Bread, and oh is it good.  I think that it definitely outranks the Honey Cranberry Cornmeal Bread.  This bread didn't rise super high, but that may be because I used a 9x5 loaf pan instead of an 8 1/2x4  loaf pan. 

This bread has oats, whole wheat flour, regular and golden raisins, and flax.  It is not too sweet, so you could easily (and not at all guiltily) eat it any time.  I adapted this recipe from a (you guessed it) King Arthur Flour recipe.  

Oatmeal Raisin Bread

1 cup (3 1/2 ounces) old fashioned rolled oats

6 Tablespoons (3 ounces, 3/4 stick) unsalted butter

1/2 cup (3 1/4 ounces) brown sugar

1 1/2 cups (12 ounces) buttermilk

3 large eggs

1 cup (4 ounces) whole wheat four

3/4 cup (3 1/8 ounces) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 Tablespoons Flax

1/2 cup (3 ounces) raisins

1/2 cup (3 ounces) golden raisins

Preheat the oven to 350F.  Grease an 8 1/2 x 4 inch loaf pan.  In a large bowl, combine the oats, butter, and brown sugar.  Heat the buttermilk to a simmer, then pour it over the oat mixture and stir to combine.  Let the mixture sit and cool until it is lukewarm,.  Add the eggs, and the remaining ingredients and mix well.

Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.  Remove the bread from the oven and let cool on a rack for about 20 minutes before turning the bread out of the pan and cooling completely on a cooling rack.  Makes 1 loaf, 16 slices.

Enjoy!  -Cardamommy