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Oatmeal Breakfast Bread

Packed with rolled oats, pecans and raisins for a fueling and satisfying breakfast.
Oatmeal Breakfast Bread
Yield 1 (9x5-inch) loaf


  • 1 cup plus 2 tablespoons warm water (120-130°F)
  • 1 tablespoon vegetable oil
  • 1/3 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 cup pecans
  • 1 cup raisins


  • Combine yeast, 1 cup flour, cinnamon, salt and oats in stand mixer bowl, stir to combine. Add warm water, vegetable oil and maple syrup to flour mixture; mix with paddle attachment for 4 minutes on medium speed.
  • Switch to dough hook attachment. Gradually add enough remaining flour to make a soft dough, and knead until smooth and elastic, about 5 to 7 minutes. Add pecans and raisins, kneading on low speed just until combined.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic. Knead in pecans and raisins.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal.
  • Place in greased 9x5-inch loaf pan. Cover; let rise until indentation remains after touching with fingertip, about 30 minutes.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes, until instant-read thermometer inserted in center registers 190°F . Remove from pan after 5 minutes; finish cooling on wire rack.


Get Bread Machine Method here.
Photo by A Treats Affair.