Oatmeal Cinnamon Bread

I seldom have failures with yeast breads, but the original recipe in Cooking with Quilt Country did not work for me – it had entirely too much liquid for success without adding a lot of extra flour.  I remade the recipe with 1/3 less liquid and had the kind of loaves I expected; in fact, a very nice, easy-to-work-with dough.
So here, I’m giving my modified recipe for Oatmeal Cinnamon Bread.  I've since added it to the regular bread recipe rotation at our house.  We liked the combination of nutty oatmeal bread and the sweet filling.  It is wonderful toasted and simply buttered.              
                          Oatmeal Cinnamon Bread
  5 ½    cups  flour, all-purpose -- 1# 9 oz.
  2        cups  quick oats -- not old-fashioned (6 ounces)
  1        package  instant yeast (2 teaspoons)
     ¼     cup  brown sugar -- packed
  1        tablespoon  salt
  2        tablespoons  shortening -- softened (or half lard, half shortening)
  2        large  eggs -- lightly beaten
  1        tablespoon  vanilla extract
  1      cups  milk
  1      cup  water
  2        teaspoons  cinnamon
     ½    cup  brown sugar -- packed

In mixer bowl, add all dry ingredients.  Heat water and milk to 120-125°, about 45 - 60 seconds (use thermometer).  Using flat beater, turn on and slowly add egg and vanilla, then liquid until dough starts to form a ball.  Change to dough hook and knead an additional 6 minutes or until smooth.  
Let rest 10 minutes.
Punch down and divide in half.  On a floured board, roll each half into a 13 x 8" rectangle.  For filling, combine remaining 1/2 cup brown sugar and cinnamon, and sprinkle half of it on each rectangle.  DO NOT BUTTER FIRST.  Roll tightly, beginning at a short edge.  Pinch the edge of the dough to seal well, press in ends of loaf.  Place, seam side down, in 2 well-greased 9 x 5 x 3" loaf pans.
Cover with sprayed wax paper, and let rise 40-45 minutes, or until center of loaf is 1 inch over rim of pan.
Bake bread in preheated 400° oven for 10 minutes, reduce heat to 350° for 36 to 30 minutes or until instant read thermometer reads 190 °.  If bread appears to browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.  Cool on rack; slice thinly.
Yield:  "2 Loaves"
2011 Cost:  $2.79 or $1.40 per loaf.
Per Serving: 128 Calories; 2g Fat (13.3% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 210mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


  1. I'm afraid I don't use lard, Sue, and seldom use shortening. Is unsalted butter a safe substitute for the lard/shortening blend?

    I like the idea of oatmeal in a cinnamon bread recipe.

  2. I have used this recipe for many, many years. I too had to add up to an extra cup of flour, I just assumed I had been measuring my flour wrong. Never thought to cut back on the liquid. I have a batch proofing now, wish I had seen this 30 minutes ago. I will definitely try less liquid next time. I bake in Pullman loaf pans which is a longer loaf and a very centered swirl. Bakes more evenly too. Thank you for the tip!

    1. This is a nice recipe...I now make it in 4x12" bread pans as we like the smaller slices nowadays and we get a few more smaller slices to go around, probably similar in size to your Pullman pans. Thanks for your comment.


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