Photo of: Honey Of An Oatmeal Bread

Honey Of An Oatmeal Bread

Submitted by: Merrilee 
A lightly sweet bread-machine loaf good enough and light enough to eat every day. 

Oatmeal Molasses Bread

Submitted by: Liz B. 
Oatmeal Molasses Bread via the bread machine. I often just use the dough cycle, take the dough out when done, and let it rise on more time. I then bake it in the oven at 350 degrees F (175 degrees C) for about 28 minutes. The texture is just like a real homemade loaf. Enjoy!!!!! 

Torrejon Oatmeal Bread

Submitted by: CARRIZALES 
Rolled oats and brown sugar make this hearty bread a tasty treat to please the whole family. 

Photo of: Oatmeal Applesauce Bread

Oatmeal Applesauce Bread

Submitted by: ARVILLALAR 
Applesauce is the reason this bread is so moist and tender. It's a snap to make in your bread machine too! 

Photo of: Whole Wheat Oatmeal Bread

Whole Wheat Oatmeal Bread

Submitted by: Wendy Masters 
In Grand Valley, Ontario, Wendy Masters often slices into a tender loaf of this hearty bread featuring two popular grains. 'It has a pretty golden crust and great flavor,' she writes. 

Photo of: Oatmeal Bread I

Oatmeal Bread I

Submitted by: DeeDee 
Dough needs to rise overnight. 

Photo of: Honey Oatmeal Bread II

Honey Oatmeal Bread II

Submitted by: Leslie Vaughn 
A sweet and delicate oatmeal bread topped with rolled oats. 

Photo of: Honey Oatmeal Bread I

Honey Oatmeal Bread I

Submitted by: Frank De Lisi 
Fiber-packed with oats and wheat germ, this wheat bread is honey-sweetened, chewy and very satisfying. 

Photo of: Maple Oatmeal Bread

Maple Oatmeal Bread

Submitted by: Taste of Home's Fast Family Favorites 
Maple syrup gives this soft, tender bread its delicate flavor and golden color. The pleasantly sweet slices taste terrific when toasted. 

Photo of: Strawberry Oatmeal Cream Cheese Bread

Strawberry Oatmeal Cream Cheese Bread

Submitted by: MARBALET 
This honey-oat yeast bread incorporates a modest amount of strawberries and cream cheese to enliven the bread without overwhelming it. 
 
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