Oat Bran Bread -

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Oat Bran Bread

Loaded with flavor and packed with fiber, this Oat Bran Bread makes for an excellent, healthy breakfast!

Prep Time10

Cook Time45

Resting Time15

Total Time1 10

Course: Bread, Breakfast, Brunch

Cuisine: American

Keyword: oat bran

Servings: servings

Calories: 380kcal

Author: David

Ingredients

1¼ cups buttermilk
1/3 cup vegetable oil
1/3 cup molasses
2 tsp vanilla extract
2 large eggs
½ cup brown sugar
1 cup wheat bran
1/3 cup + ¼ cup old-fashioned rolled oats divided
½ cup raisins
¾ cup all-purpose flour
¾ cup whole-wheat flour
1 Tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp orange zest
1/3 cup pecans chopped

Instructions

Grease and flour a 10”x6” bread pan; set pan aside. (See note.)
Preheat oven to 350°F.
In a medium bowl, add the buttermilk, oil, molasses, vanilla, eggs and brown sugar. Whisk together until fully combined. Stir in the wheat bran and 1/3 cup of oats; let mixture sit for 15 minutes. (This allows oats to soften.)
Meanwhile, place the raisins in 1 cup of very hot water; set aside to soak. (Tip: This step can be skipped, but soaking raisins in hot water for a few minutes plumps them up a bit.)
In a separate medium bowl, combine flours, baking powder, salt, cinnamon, and orange zest. Stir until well combined. After oat mixture has softened, add the flour mixture and stir until just combined. (Do not overmix.)
Drain the raisins; fold the raisins and pecans into the batter.
Transfer batter into prepared baking pan. Sprinkle remaining ¼ cup of oats on top of batter. Bake for 42-44 minutes at 350°F, or until a toothpick inserted into the center of the bread comes out clean. Let bread cool in pan for at least 20 minutes before removing.

Notes

I bake this bread in a slightly larger 10”x6” bread pan. If you have a 9”x5” bread pan instead, then just bake up a couple of muffins with the extra batter. Call it a snack for the baker!

Nutrition