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Oatmeal-Raisin Bread

Source of Recipe


From "Muffins" in the Williams-Sonoma collection






List of Ingredients



• 1-1/2 cups all-purpose flour
  
• 1 cup quick-cooking rolled oats
  
• 2/3 cup golden raisins or a mixture of golden raisins and dried cherries
  
• 3/4 cup firmly packed light brown sugar
  
• 1-1/2 tsp baking powder
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1-1/2 tsp cinnamon
  
• 1/2 tsp freshly grated nutmeg
  
• 1/4 tsp ground allspice
  
• 2 large eggs, beaten
  
• 1/3 cup almond oil or canola oil
  
• 3/4 cup unsweetened applesauce
  
• 1/2 cup buttermilk
  
• 1 to 2 Tbsp firmly packed light brown sugar (optional)
  






Instructions



1. Preheat oven to 350 degrees (F). Grease a 9x5-inch loaf pan or spray with nonstick cooking spray.
   
   
2. In a bowl, stir together the flour, oats, raisins, 3/4 cup brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Make a well in the center and add the eggs, oil, applesauce and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy.
   
   
3. Spoon the batter into the prepared pan. If desired, sprinkle evenly with the 1 to 2 tablespoons brown sugar. Bake until the top is well-browned and firm and the loaf begins to pull away from the sides of the pan, 40 to 50 minutes. A toothpick inserted into the center of the loaf should come out clean. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the loaf onto the rack. Serve at room temperature, cut into thick slices.
   
   Makes one 9x5-inch loaf.