(recipe from InnCuisine.com, adapted from Williams-Sonoma Muffins & Quick Breads)
- 1 & 1/4 cup buttermilk
- 1/2 cup regular (old-fashioned) uncooked oatmeal
- 1 & 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup mixed jumbo raisins (or golden raisins)
In a large mixing bowl, combine buttermilk and uncooked oatmeal; stir thoroughly and allow mixture to stand for at least 30 minutes, stirring occasionally. When time has elapsed, preheat oven to 350 degrees F; grease and flour a standard-size loaf pan. In smaller bowl, combine flour, cinnamon, ginger, baking soda, baking powder and salt; set aside. Add brown sugar, butter, eggs and raisins to the buttermilk/oatmeal mixture and beat using an electric mixer until thoroughly combined. Next, add the dry ingredients to the wet, stirring by hand until blended. Pour batter into prepared loaf pan and bake at 350 degrees F for approximately 55-65 minutes, or until a toothpick inserted in the center of loaf comes out clean. When bread is done, remove pan from oven and allow loaf to cool in pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Serve at room temperature plain or with sweet orange marmalade, berry jam, butter, softened cream cheese or honey. Store leftovers airtight to enjoy later.
Yield: 1 loaf.
