60 Minute Oatmeal Nut Bread Recipe

Name: 60 Minute Oatmeal Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14-1 ¾ cups bread flour; 1 cup whole wheat flour; 1 cup rolled oats, not instant; ½ cup pecan pieces; ½ teaspoon sea salt; 2 ¼ teaspoons fast rising yeast; 1 cup milk; ¼ cup water; 2 teaspoons orange zest or 2 teaspoons orange extract; 3 tablespoons honey; 2 tablespoons butter; 1 egg, beaten; ½ cup powdered sugar (optional); 1 -1 ½ teaspoon milk (optional)

Servings: persons

1 14-1 ¾ cups bread flour
1 cup whole wheat flour
1 cup rolled oats, not instant
½ cup pecan pieces
½ teaspoon sea salt
2 ¼ teaspoons fast rising yeast
1 cup milk
¼ cup water
2 teaspoons orange zest or 2 teaspoons orange extract
3 tablespoons honey
2 tablespoons butter
1 egg, beaten
½ cup powdered sugar (optional)
1 -1 ½ teaspoon milk (optional)

1
In large bowl, mix 1 1/4 cups bread flour, wheat flour, oats, pecan pieces, salt, and yeast.
2
In saucepan, over low heat, heat 1 cup milk, water, orange, honey and butter until hot (125-130F); stir into dry mixture.
3
Mix in just enough reserved flour to make soft dough.
4
On lightly floured surface, knead 4 minutes.
5
Roll dough into 13x9-inch rectangle.
6
Roll up from short side, jelly-roll style; seal seam and ends.
7
Place on greased baking sheet; flatten slightly to form oval; cover.
8
Place a large shallow pan, half-filled with boiling water on counter and place baking sheet over this pan and let rise for 20 minutes or just allow to rise in warm (80-85F) draft-free place for 20 minutes.
9
Preheat oven to 375F.
10
Make 3 diagonal slashes on top of loaf; brush with egg.
11
Bake until golden (20-25 minutes).
12
Remove from baking sheet; cool on wire rack.
13
In small bowl, mix powdered sugar and 1 teaspoon milk.
14
Add additional milk, if necessary, to make desired consistency.
15
Drizzle over loaf.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 14-1 ¾ cups bread flour, 1 cup whole wheat flour, 1 cup rolled oats, not instant, ½ cup pecan pieces, and more.

Yes, 60 Minute Oatmeal Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

60 Minute Oatmeal Nut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions