Happy National Raisin Bread Month! In honor, here’s Mom’s secret recipe for…
OATMEAL RAISIN BREAD
By Gloria Pitzer, as seen in her self-published cookbook, 3 In 1 Book of Less Fat and Sugar & Best Bread Recipes (Secret RecipesTM, Marysville, MI; Jan. 1997, p. 57). As always, I’m asking only for proper credit if you care to re-share it.
INGREDIENTS:
1 cup flour
1 cup Quick Quaker Oats
1 TB baking soda
1 TB baking powder
1 cup buttermilk
2 medium eggs
½ cup packed brown sugar
2/3 cup raisins
1/3 cup chopped walnuts
½ tsp cinnamon, to dust baking pan
INSTRUCTIONS:
Combine flour and oats. Set aside. Stir [baking] soda [and] baking powder into buttermilk. Set aside. Beat eggs until thick and add sugar a little at a time. Beat in milk mixture. Run raisins under tap water, in strainer. Drain [well] and then stir into flour mixture, with [the walnuts]. Pour in milk mixture until completely mixed.
Pour batter into a greased 9-inch loaf pan [that’s also been dusted with cinnamon]. Bake at 350°F [for] almost an hour or until tester, inserted through center, comes out clean. Cool in pan 10 minutes on wire rack. Remove from pan. Cool 1 hour before slicing.
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