If you took an oatmeal raisin cookie and transformed it into a loaf, you’d get this easy Cinnamon Raisin Oatmeal Quick Bread. It’s as easy as banana bread to make (no yeast involved!) but with a chewier cinnamon-spiced bite. There’s a whole world of quick bread out there, so there’s no need to let banana bread become your one and only. This bread is just as deserving of the limelight, and it works as both a breakfast and a sweet snack.
While this bread doesn’t do the job of using up a bunch of bananas that have been languishing on your counter a little too long, it does rely on mostly pantry ingredients, so it’s easy to throw together whenever the mood strikes. There are the baking standards like flour, sugar, baking powder, salt… but there’s also quick-cooking oats and cinnamon and dried raisins in the mix.
The quick-cooking oats add a nice texture to the bread but don’t make it feel overly “whole grain” like regular ol’ rolled oats might, so a slice of this feels more along the lines of comforting snack than health food. Not a raisin fan? Swap them for some chocolate chips. It’s an easy and versatile treat!
Cinnamon Raisin Oatmeal Quick Bread
Makes 1 loaf
5m prep time
1h cook time
- 2 1/4 cups all-purpose flour
- 1 cup quick-cooking oats
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 1 cup raisins
- Preheat oven to 350°F and grease a loaf pan with butter or nonstick spray. Set aside.
- In a large bowl, whisk together flour, oats, sugars, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat together the milk, eggs, melted butter, and vanilla.
- Add dry ingredients to wet and fold together gently.
- Fold in raisins and pour batter into prepared loaf pan. Bake until a toothpick inserted into the center comes out clean, 50 to 75 minutes. If bread is browning too much, tent with aluminum foil.
- Allow to cool 45 minutes before serving. Enjoy!
Recipe adapted from Jessica Erin Jarrell.