"Moist bread. Good as written but even better with the addition of raisins, nuts, and spices." — Helen Hanson
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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.
Made this recipe to use up some buttermilk. I added raisins, nuts, and spices as suggested by other reviewers but felt the bread still needed something. Maybe needed to be sweeter? Also, although the bread is moist it's very crumbly and had to be eaten with a fork as there was no way you could pick up a slice. This was an okay recipe and smelled great while baking but I probably won't make it again.
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. :)
Easy to make. It tastes good, but a bit greasy and too crumble. I tried again with less oil (1/4 cup Canola oil) and use whole wheat flour instead of all-purpose flour, in order to have a healthier version. It comes out good but it needs a little bit more sugar when using whole wheat flour (3/4 cup brown sugar). And make sure to get rid of the lumps in the brown sugar before adding into the buttermilk oat mixture.
I added cinnamon and baked it in an 8x8 cake pan. Because it is crumbly it makes a great base for strawberry shortcake. I have served it several times this way to rave reviews.
Quick and easy. I follwed the recipe and baked this in a pie plate. Cut and served in wedges -- ejoyed by all.
This is a great start. I cut the recipe in half, but used the whole egg, and it was the best quick bread texture I've ever had. But it is a blank slate, and you have to add other flavors to really make the most of this bread, because it is a little bland as written.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Oatmeal Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 93
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