Best 12 Oatmeal Molasses Bread Recipes

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Indulge in the hearty goodness and nostalgic aromas of Oatmeal Molasses Bread, a classic treat that combines the wholesome goodness of oats with the rich, sweet flavors of molasses. This versatile bread can be enjoyed as a comforting breakfast slice, a delightful afternoon snack, or even as a side dish to your favorite meals. With variations ranging from a basic recipe to those featuring raisins, nuts, and even chocolate chips, this article offers a collection of Oatmeal Molasses Bread recipes that cater to every taste and occasion. From the simple yet satisfying traditional version to creative twists that add bursts of flavor and texture, these recipes promise a delightful journey into the world of this timeless classic.

Let's cook with our recipes!

NORWEGIAN OATMEAL MOLASSES BREAD



Norwegian Oatmeal Molasses Bread image

"This Norwegian bread was popular in Spring Grove, Minnesota, where I grew up," relates Lyla Franklin of Phoenix, Arizona. "My mother used to make eight loaves at a in a wood-burning stove. It's delicious toasted."

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 9

2 cups boiling water
1 cup quick-cooking oats
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup molasses
1 tablespoon canola oil
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1 teaspoon butter, melted

Steps:

  • In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cove rand let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour., Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.

Nutrition Facts : Calories 114 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.

OATMEAL MOLASSES BREAD



Oatmeal Molasses Bread image

Oatmeal Molasses Bread via the bread machine. I often just use the dough cycle, take the dough out when done, and let it rise on more time. I then bake it in the oven at 350 degrees F (175 degrees C) for about 28 minutes. The texture is just like a real homemade loaf. Enjoy!!!!!

Provided by Liz B.

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 8

1 (.25 ounce) package active dry yeast
1 cup quick cooking oats
3 cups bread flour
1 teaspoon salt
½ cup molasses
1 tablespoon vegetable oil
1 ⅓ cups water
¼ cup honey

Steps:

  • Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
  • Select White Bread setting, and Start.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 45.7 g, Fat 2.2 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 0.3 g, Sodium 200.5 mg, Sugar 13.6 g

YANKEE OATMEAL-MOLASSES BREAD



Yankee Oatmeal-Molasses Bread image

Categories     Bread     Mixer     Breakfast     Brunch     Side     Bake     Thanksgiving     Kid-Friendly     Oat     Fall     Molasses     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 loaf

Number Of Ingredients 10

1/2 cup packed old-fashioned oats
3/4 cup boiling water
1 cup warm water (105°F to 115°F)
1 envelope dry yeast
6 tablespoons lightly unsulfured molasses
2 tablespoons (1/4 stick) butter, room temperature
1 1/4 teaspoons salt
4 1/2 cups (about) unbleached all purpose flour
1 tablespoon melted butter mixed with 1 teaspoon light unsulfured molasses (glaze)
1 tablespoon old-fashioned oats

Steps:

  • Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
  • Pour 1 cup warm water into 2-cup glass measuring cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
  • Position rack in center of oven and preheat to 400°F. Butter 9x5-inch loaf pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form into 8-inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
  • Bake bread 10 minutes; reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out brad onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. If desired, reheat wrapped bread in 350°F oven about 15 minutes.

OATMEAL RAISIN MOLASSES BREAD



Oatmeal Raisin Molasses Bread image

DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.

Provided by Nadine

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h35m

Yield 16

Number Of Ingredients 10

1 cup rolled oats
¾ cup molasses
2 tablespoons butter
1 teaspoon salt
1 ½ cups boiling water
1 tablespoon white sugar, divided
¼ cup warm water (about 100 degrees F/38 degrees C)
2 ½ teaspoons active dry yeast
4 ½ cups bread flour
1 ½ cups raisins

Steps:

  • Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
  • Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
  • Pour warm water into the reserved sugar in the small cup; add yeast.
  • Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
  • Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
  • Grease 2 bread pans.
  • Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.

Nutrition Facts : Calories 122 calories, Carbohydrate 26.7 g, Cholesterol 3.8 mg, Fat 1.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 164.1 mg, Sugar 17.4 g

OATMEAL MOLASSES BREAD



Oatmeal Molasses Bread image

This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast!

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 9

2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1/2 cup molasses
2 tablespoons butter, softened
1 tablespoon aniseed, optional
1 tablespoon salt
5-1/2 to 6 cups all-purpose flour

Steps:

  • In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°). , In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven to 375°. Bake 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 108 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 231mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

OATMEAL MOLASSES BREAD - NO YEAST QUICK BREAD



Oatmeal Molasses Bread - No Yeast Quick Bread image

This is a dark "quick bread" that is fast and easy to prepare. Because it doesn't use yeast, you don't need to knead it or let it rise. Don't be put off by the long list of instructions. It's just that the recipe is very detailed. I am not a breadmaker and managed this recipe quite successfully. From Cooking Light, October 2002. This was published as part of an article pairing soup recipes with bread recipes. The "partner" for this recipe is Mexican Ham and Bean Soup, which is also delicious. This is also nice spread with a little butter for breakfast.

Provided by Gingernut

Categories     Quick Breads

Time 50m

Yield 2 loaves, 6 serving(s)

Number Of Ingredients 12

2 cups fat-free buttermilk
1/2 cup oats
1/4 cup unsulphured molasses
2 tablespoons vegetable oil
2 3/4 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup raisins or 1 cup currants
1 tablespoon yellow cornmeal or 1 tablespoon polenta

Steps:

  • Preheat oven to 400°F.
  • Combine milk, oats, molasses and oil in a bowl.
  • Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much.
  • Whisk or sift together flours, sugar, salt, baking powder and baking soda.
  • Add wet mixture to dry mixture and stir just until combined.
  • Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this.
  • Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal.
  • Make 3, 1/4 inch deep, diagonal cuts across each loaf.
  • Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished.
  • Let stand about 15 minutes before slicing to serve.

Nutrition Facts : Calories 501.4, Fat 6.7, SaturatedFat 0.9, Sodium 861.8, Carbohydrate 101.7, Fiber 6, Sugar 26.5, Protein 11.6

HONEY AND MOLASSES OATMEAL BREAD (BREAD MACHINE!)



Honey and Molasses Oatmeal Bread (Bread Machine!) image

Reading comments about bread machines made me think of one of my favorite "go to" recipes. The subtle sweetness of this bread comes from honey and molasses; a dynamite duo! Feel free to substitute 1 cup wheat flour for bread flour. For more than subtle sweetness, add more honey or molasses. This bread is great for sandwiches, for...

Provided by Cindy Smith Bryson

Categories     Other Breads

Time 5m

Number Of Ingredients 9

1 c water, boiling
1/2 c oats, whole grain or old fashioned are best. (may use quick cook but not instant)
2 Tbsp butter
1&1/2 tsp salt
1 Tbsp dark molasses
3 Tbsp honey
1 egg, lightly beaten
3 c bread flour
2 tsp bread machine yeast

Steps:

  • 1. Put oats in bread pan; pour boiling water over oats. When oats have cooled but are still a bit warm, add remaining ingredients in order as listed. Use yeast last; sprinkle over flour.
  • 2. Use basic bread cycle; bake on a light setting.

OATMEAL MOLASSES BREAD



Oatmeal Molasses Bread image

I found this recipe in an old Taste of Home magazine. It was submitted by Ruth Andrewson. I have some aunts that LOVE this bread. It calls for bread flour, but I use 100% whole wheat with great results.

Provided by CaramelPie

Categories     Yeast Breads

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/4 cups plus 1 tablespoon warm water
1 tablespoon vegetable oil (I use canola)
1/2 cup molasses
1 teaspoon salt
3 cups bread flour (I use whole wheat)
1 cup quick-cooking oats (I use old-fashioned)
1/4 ounce active dry yeast

Steps:

  • In bread machine pan, place ingredients in order given.
  • Select "white" or "wheat", depending on which flour you used.
  • Bake according to bread machine directions.
  • Makes a 1 1/2 pound loaf.

Nutrition Facts : Calories 384, Fat 3.9, SaturatedFat 0.6, Sodium 402.1, Carbohydrate 78.3, Fiber 3.4, Sugar 15.9, Protein 8.7

SWEET MOLASSES OATMEAL BREAD



Sweet Molasses Oatmeal Bread image

Very good sweet bread. Perfect bread for around Christmas time or any time of the year. Makes good toast and would also be nice as french toast. Sometimes we use half whole wheat and half white that also makes it good, but suit yourself. This is a recipe from a friend.

Provided by Leahs Kitchen

Categories     Yeast Breads

Time 3h30m

Yield 2 loaves, 10-12 serving(s)

Number Of Ingredients 9

1 cup old fashioned oats
2 cups water
2 tablespoons active dry yeast
1/3 cup warm water
1/2 cup molasses
2 1/2 teaspoons salt
2 tablespoons oil
2 eggs
5 -6 cups all-purpose flour

Steps:

  • Pour oats and water into a small saucepan and cook over medium high heat.
  • Stir until the oats soften and the water is absorbed (about 5 minutes).
  • Set aside to cool.
  • Dissolve the yeast in the warm water in a large bowl and let sit for about 5 minutes.
  • Add and mix molasses, salt oil eggs and cooled oatmeal.
  • Gradually stir in the flour until the dough begins to form itself into a ball.
  • Knead the dough on a floured surface for 5- 10 minutes or until it is smooth and elastic.
  • Place the dough into an oiled bowl and let rise for 1 hour or until double its size.
  • Punch down dough and divide it into loaves.
  • Place loaves into two well greased loaf pans and let them rise again for 1 hour or until doubled.
  • Heat oven to 375°F.
  • Bake loaves for 30-35 minutes or until medium brown on top and on the sides.
  • It is a good idea to be careful with this bread since it is delicate and can tear or stick if you try to remove it from the pans too soon.
  • Enjoy!

OATMEAL MOLASSES BREAD



Oatmeal Molasses Bread image

Make and share this Oatmeal Molasses Bread recipe from Food.com.

Provided by Amber 505

Categories     Yeast Breads

Time 3h

Yield 1 loaf, 9 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) package active dry yeast
2 cups warm water
1/4 cup granulated sugar
3/8 cup molasses
1/8 cup vegetable shortening
1/2 tablespoon salt
6 cups all-purpose flour
1/2 cup quick oats

Steps:

  • Dissolve the yeast in one cup of lukewarm water with 1 teaspoon of the sugar.
  • In a separate bowl combine the remaining water with the molasses, shortening and salt.
  • Add the remaining sugar and the yeast mixture, mix until smooth.
  • Gradually add the flour mix.
  • Place dough on a light floured surface and knead until smooth and elastic, about 12 minutes.
  • Place dough in a grease bowl, turn dough over to grease the other side.
  • Cover and let rise until doubled in size, about 1 hour.
  • Divide into three portions and shape into balls.
  • Place three balls side by side in a baking pan.
  • Brush top lightly with melted margarine and let rise until doubled, about 1 hour.
  • Heat the oven to 375F degrees.
  • Bake for 45 minutes or until the golden brown (use the lowest rack in the oven).
  • Remove bread from the pan and brush the top with additional melted margarine sprinkle with quick oats, place back in oven for 15 minutes.
  • Place on wire racks to cool.

OATMEAL MOLASSES BREAD



Oatmeal Molasses Bread image

One of my favorite breads mom makes, perfect in winter with a hearty stew

Provided by malinda sargent

Categories     Sweet Breads

Time 40m

Number Of Ingredients 7

1 c oats
2 c boiling water
1 pkg baking yeast ( 1 tablespoon )
1 1/2 tsp salt
1/2 c dark molasses ( or light ) also can use maple syrup or honey
1/2 Tbsp oil
4 1/2 c bread flour

Steps:

  • 1. mix oats with hot water together.Add the yeast on top, and add salt, molasses, and oil or crisco melted.
  • 2. Add flour, let rise.
  • 3. Let dough double. Punch it down and then divide in 2. Form each int he shape you want and place on cookie baking sheet.
  • 4. Let bread again double in size, bake at 400 degrees for 10 minutes then set at 275 for 30 min or until done

NO-KNEAD OATMEAL-MOLASSES BREAD



No-Knead Oatmeal-Molasses Bread image

Homemade bread! Make a loaf with the goodness of oats and molasses.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 16

Number Of Ingredients 9

3/4 cup boiling water
1/2 cup old-fashioned or quick-cooking oats
3 tablespoons shortening
1/4 cup light molasses
2 teaspoons salt
1 package regular active or fast-acting dry yeast
1/4 cup warm water (105°F to 115°F)
1 egg
2 3/4 cups Gold Medal™ all-purpose flour

Steps:

  • Grease 9x5- or 8x4-inch loaf pan with shortening or cooking spray. In large bowl, mix boiling water, oats, shortening, molasses and salt; cool to lukewarm. In small bowl, dissolve yeast in warm water. Add yeast mixture, egg and 1 1/2 cups of the flour to oat mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl frequently. Stir in remaining flour until completely mixed.
  • Spread batter evenly in pan (batter will be sticky; smooth and pat into shape with floured hands). Cover; let rise in warm place about 1 hour 30 minutes or until batter is 1 inch from top of 9x5-inch pan or reaches top of 8x4-inch pan.
  • Heat oven to 375°F. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Remove from pan to cooling rack; cool. For a soft, shiny crust, brush top with butter, margarine or shortening if desired.

Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 3 g, TransFat 0 g

Tips:

  • Use fresh ingredients: High-quality, fresh ingredients will result in a better-tasting bread. Choose ripe bananas, plump raisins, and fresh molasses for the best flavor.
  • Don't overmix the batter: Overmixing the batter will result in a tough, dense bread. Mix the ingredients just until they are combined.
  • Let the bread cool completely before slicing: This will help the bread to set and will prevent it from crumbling.
  • Store the bread in an airtight container at room temperature: The bread will stay fresh for up to 3 days. You can also freeze the bread for up to 3 months.
  • Enjoy the bread! Oatmeal molasses bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner.

Conclusion:

Oatmeal molasses bread is an easy-to-make, delicious bread that is perfect for any occasion. With its moist, flavorful crumb and slightly sweet flavor, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy bread recipe, give oatmeal molasses bread a try. You won't be disappointed!

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