Maple Oat Bread
Maple Oat Bread is a wholesome, slightly sweet, and hearty loaf made with pure maple syrup and rolled oats. Its soft texture and rich flavor make it perfect for breakfast, snacks, or even as a side to savory dishes. This easy-to-make bread can be baked as a quick bread or yeasted loaf, offering versatility to suit different baking preferences. Enjoy it toasted, topped with butter, or served alongside soups and stews.
Equipment
- 1 Mixing Bowl (Large)
- 1 Mixing Bowl (Medium)
- 1 whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 Wooden Spoon or Dough Hook
- 1 loaf pan (9x5 inches)
- 1 Kitchen Towel or Plastic Wrap (if making yeasted bread)
- 1 Wire cooling rack
- 1 oven
Ingredients
Dry Ingredients
- 2 cups all-purpose flour or whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking powder for quick bread or 2 teaspoons active dry yeast (for yeasted bread)
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
Wet Ingredients
- ½ cup pure maple syrup
- ¾ cup milk or water for dairy-free option
- 2 tablespoons butter melted, or use oil for dairy-free option
- 1 large egg only for quick bread version
Optional Toppings
- 1 tablespoon rolled oats for sprinkling on top
- 1 teaspoon maple syrup for brushing before baking
Instructions
For Quick Bread
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, oats, baking powder, salt, and cinnamon (if using).
- In a separate bowl, mix the maple syrup, milk, melted butter, and egg until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to prevent a dense loaf.
- Pour the batter into the loaf pan and smooth the top. Sprinkle rolled oats on top for a rustic look.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
For Yeasted Bread
- In a bowl, dissolve the yeast in warm milk (about 110°F/45°C). Let it sit for 5-10 minutes until foamy.
- In a separate large bowl, combine the flour, oats, and salt.
- Add the maple syrup and melted butter to the yeast mixture, then pour it into the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let it rise again for 30-45 minutes.
- Preheat the oven to 350°F (175°C). Brush the top with a little maple syrup and sprinkle oats for extra texture.
- Bake for 45-50 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a richer flavor, use whole wheat flour instead of all-purpose, but expect a slightly denser texture.
- For a softer crust, brush the top with melted butter after baking.
- To make the bread extra moist, soak the oats in warm milk for 10 minutes before mixing.
- If your yeasted dough isn’t rising, ensure your yeast is fresh and your milk is warm (not too hot, or it will kill the yeast).
- For added texture, mix in ¼ cup chopped walnuts, pecans, or raisins.
- If using a bread machine, follow the order recommended by your machine (usually wet ingredients first, followed by dry, with yeast added last).