Buttermilk Oatmeal Bread

Buttermilk Oatmeal Bread

33 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Helen Hanson
Recipe by  Helen Hanson

“Moist bread. Good as written but even better with the addition of raisins, nuts, and spices.”

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Adjust Servings

Original recipe yields 1 loaf


  1. Mix oats with buttermilk. Let stand for 1/2 hour.
  2. Stir oil, egg, and brown sugar into oat mixture. Stir together flour, baking powder, soda, and salt: mix into oat mixture. Pour batter into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.
  3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until done.

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Reviews (33)

Rate This Recipe


I have made this at least 5 times in the last month, adding 2 eggs instead of 1 makes it denser, it is delicious, not too sweet, great for anytime.



This is a nice bread recipe and a great way to get rid of leftover buttermilk. I added a teaspoon of cinnamon and 1/2 teaspoon of nutmeg and it tasted great!



This bread is very moist, but a little on the bland side. I'll make this again, but next time I'll add some cinnamon to it, and maybe a bit more brown sugar. Decent starter bread to add things to. Also, if you don't have buttermilk on hand to make this with, just adding 1 tbs of lemon juice to a cup of regular milk will give you the same effect. Just as tasty, only cheaper. :)

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Amount Per Serving (12 total)

  • Calories
  • 194 cal
  • 10%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 22.6 g
  • 7%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 220 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Tangy Buttermilk Cheese Bread


next recipe:

Mom's Sweet Buttermilk Corn Bread