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Grandma’s Oatmeal Bread

My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. —Marcia Hostetter, Canton, New York
  • Total Time
    Prep: 20 min. + rising Bake: 35 min.
  • Makes
    2 loaves (8 slices each)


  • 1-1/2 cups boiling water
  • 1 tablespoon butter
  • 2 teaspoons salt
  • 1/2 cup sugar
  • 1 cup old-fashioned oats
  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/4 cup molasses
  • 1/4 cup packed brown sugar
  • 6 to 6-1/2 cups all-purpose flour, divided


  • In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough.
  • Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and 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 each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour.
  • Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.
Nutrition Facts
1 slice: 247 calories, 2g fat (1g saturated fat), 2mg cholesterol, 307mg sodium, 52g carbohydrate (13g sugars, 2g fiber), 6g protein.

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  • Sue
    Aug 9, 2020

    Absolutely wonderful recipe! I adjusted the white and brown sugar to 1/8 cup each and left the molasses at 1/4 cup. I didn't think it needed all that sugar. It out just perfect.

  • Valerie
    Jun 7, 2020

    We love this bread! I make it often. I sometimes use honey instead of molasses or combine both. I also brush top with beaten egg and sprinkle with 'everything bagel ' topping. So good. Beautiful texture every time!

  • Teresa
    May 8, 2020

    Really good bread, easy recipe. Next time, I will reduce the sugar, a little too sweet for me.

  • martsi22
    Mar 29, 2020

    I’ve made this twice this week and the first loaf was just as moist as the day I baked it five days after, eating that last slice. It is just a good tasting moist bread, great for sandwiches, toasting or any way you like to eat it.

  • Squirt4
    Feb 9, 2016

    Fantastic bread! So "homey" with the oatmeal and molasses flavor :-)

  • Halee2003
    Feb 5, 2015

    Can u make this with quick oats

  • Diane_from_WI
    Apr 27, 2014

    Love this loaf! It is slightly sweet and flavorful. I have made it several times. Makes a great simple sandwich with a slice of room-temp artisan sharp cheddar (hey, I'm in WI!). Do be ready to be patient - the initial step, adding hot water to oatmeal, needs a fair bit of cooling time before proceeding

  • markimalekat
    Oct 14, 2013

    Good fresh with a bowl of soup.

  • AZHobbyFarm
    Jun 21, 2013

    No comment left

  • Nickleass
    Jun 16, 2013

    I love this bread and have just made the 2nd batch, reminds me of bread when I was a kid, cooked in my New woodfired Gourmet Oven .....awesomely wholesome, Nick, New Zealand