October 3, 2011

Cinnamon Oat Bread

Breads and Muffins

20 mins.

55 minutes

“A hint of cinnamon sweetens this hearty bread,made with rolled oats, whole-wheat flour,buttermilk, sour cream and raisins.”

1
Preheat oven to 350°F. Grease and flour a 9- x5-inch loaf pan. Combine3/4 cup oats and the buttermilk in a small bowl. Let stand for 15 minutes.
2
Meanwhile, combine the all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt in a large bowl.
3
Place the sugar and butter in a large bowl. Beat with an electric mixer set on high speed until creamy. Add the eggs and vanilla. Beat in the sour cream.
4
Stir the oatmeal mixture and flour mixture into the sugar mixture until just blended. Stir in the raisins. Spread in the prepared pan. Sprinkle with the remaining oats.
5
Bake until a toothpick inserted in the center comes out clean, 55–60 minutes. Cool for 10 minutes on a wire rack. Remove from the pan and cool completely.

For a filling breakfast, serve this oat bread with scrambled eggs, hash-brown potatoes and orange juice.

• For a flavor variation, substitute sweetened dried cranberries forthe raisins.

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