This oatmeal raisin gluten-free quick bread is made with oat flour and a bread flour mix for a light loaf that is great as is and even better toasted.
If you search the internet for gluten-free flour mixes, there are countless recipes to combine at home. I’ve had really good luck though with the store-bought combos. Gluten-free bread flour mixes tend to have additives like xanthan gum which saves you from buying an extra ingredient so that’s what I used for this loaf.
Oatmeal Raisin Gluten-free Quick Bread
If your family isn’t crazy about raisins, by all means substitute chocolate chips instead. I made my own oat flour by whizzing the required weight of oats in my small food processor. It worked great so I don’t hesitate to recommend you do the same. Note that your oven will start at a higher temperature for the first 10 minutes, then you’ll turn it down.
Ingredients
1 ⅜ cups or 193g all-purpose gluten free flour blend
¾ cup or 150g granulated sugar
⅝ cup or 75g certified gluten free oat flour (See note above.)
⅜ cup or 54g cornstarch
½ cup or 50g certified gluten free oatmeal, divided
2 teaspoons baking powder
¾ teaspoon xanthan gum (omit if your blend already contains it)
¾ teaspoon baking soda
½ teaspoon fine sea salt
1/2 cup or 75g raisins
1 cup or 245g plain yogurt, at room temperature
6 tablespoons or 84g unsalted butter, melted and cooled
2 eggs at room temperature
1 teaspoon vanilla extract
Method
Preheat your oven to 375°F or 190°C. Grease well an 8.5-inch x 4.5-inch loaf pan, then line it with some parchment paper. Set it aside.
In a large bowl, place the flour blend, sugar, oat flour, cornstarch, oat flour, baking powder, xanthan gum (if needed), baking soda and salt. Separate out a couple of tablespoons of the oats to use for decoration then add the rest to the bowl. Whisk to combine well.
Rinse and drain the raisins. Add them to the flour mixture and stir to coat.
In another bowl, whisk together the yogurt, butter and eggs.
Create a well in the center of the dry ingredients, and add the beaten wet ingredients.
Fold until just combined but no dry ingredients should be showing.
Spoon the batter into the prepared baking pan and smooth the top. Sprinkle on some of the reserved oats. Wet a spatula and score the top of the loaf down the middle. Finish with the rest of the reserved oats.
Place the pan in the center of the preheated oven and bake for 10 minutes.
Reduce the oven temperature to 350°F or 180°C and continue to bake for another 45 to 50 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached.
If the top starts to brown too much, cover it lightly with foil for the remainder of the cooking time.
Remove the loaf from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely.
Slice to serve either plain or toasted.
Enjoy!
It’s the second Tuesday of the month and in my world that means it’s time for my Bread Bakers to get together and share recipes. Our theme today is gluten-free bread. Check out the links below. Many thanks to our host, Sneha of Sneha’s Recipe.
- Coconut Banana Zucchini Bread from A Day in the Life on the Farm
- Gluten Free Oat Crackers from Ambrosia
- Gluten Free Sourdough Bread from A Messy Kitchen
- Keto Coconut Flour Bread from Sneha’s Recipe
- Oatmeal Raisin Gluten-free Quick Bread from Food Lust People Love
- Rice and Almond Thin Crackers with Sea Salt from Karen’s Kitchen Stories
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