Oatmeal Nut Bread Recipe

Name: Oatmeal Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 9 c. flour; 2 tsp. salt; 2 pkg. dry yeast; 1 c. water; 1/2 c. milk; 1/2 c. molasses; 1/2 c. margarine; 2 eggs (at room temperature); 2 c. cooked oatmeal; 1 c. chopped pecans

Servings: persons

1
Combine 2 cups flour, salt, and undissolved yeast.
2
Heat water, milk, molasses and margarine over low heat until liquids are 120u00b0 to 130u00b0.
3
Add to dry ingredients, beat 2 minutes at medium speed, scraping bowl occassionally.
4
Add eggs, cooked oatmeal and 1 cup flour.
5
Beat at high speed 2 minutes . Stir in enough flour to make a stiff dough.
6
Turn onto floured board, knead 8 to 10 minutes. Place in greased bowl; grease top.
7
Cover; let rise, until doubled about 1 hour.
8
Punch down; knead in pecans.
9
Divide dough into 3 equal pieces.
10
Shape into loaves.
11
Place in 3 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
12
Cover; let rise until doubled, about 1 hour.
13
Bake at 400u00b0 for 30 minutes, or until done.
14
Remove and cool on wire racks.
15
See other recipe for bread machine adaptation.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 9 c. flour, 2 tsp. salt, 2 pkg. dry yeast, 1 c. water, and more.

Yes, 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.

Oatmeal Nut Bread

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