{"id":418,"date":"2013-10-06T14:30:51","date_gmt":"2013-10-06T19:30:51","guid":{"rendered":"http:\/\/www.kristendembroski.com\/?p=418"},"modified":"2013-12-27T21:53:22","modified_gmt":"2013-12-28T03:53:22","slug":"grandmas-oatmeal-bread","status":"publish","type":"post","link":"http:\/\/www.kristendembroski.com\/?p=418","title":{"rendered":"Grandma’s Oatmeal Bread"},"content":{"rendered":"

Around this time of year, I start craving my grandma’s oatmeal bread. It’s filling, nutritious (well, it has oatmeal in it!), and it reminds me of fall and home and Grandma’s house. This is a staple in our house, and I hope it will become one in yours, too!<\/p>\n

Ingredients:<\/p>\n

* 1 cup oatmeal (I used old-fashioned)
\n* 1\/2 cup butter or margarine
\n* 1\/2 cup white sugar
\n* 1\/2 cup brown sugar
\n* 2 eggs
\n* 1 tsp. vanilla
\n* 1 & 1\/2 cups flour
\n* 1\/4 tsp. salt
\n* 1 tsp. baking soda
\n* 1 tsp. cinnamon
\n* 1\/2 cup nuts (optional. I like walnuts)
\n* 1 & 1\/4 cup boiling water<\/p>\n

To start, I get out all of the ingredients:<\/p>\n

\"Grandma's<\/a><\/p>\n

Next, you’ll want to put the oatmeal and butter in a large bowl, then pour the boiling water over the entire mixture. You need to let this stand until all of the butter is melted and the mixture is cool. Once the butter is melted, you can put it in the fridge to speed up the cooling process. All about a half-hour for this.<\/p>\n

\"Grandma's<\/a><\/p>\n

\"Grandma's<\/a><\/p>\n

(Yes that is my crazy awesome fridge with the Instagram magnets. My husband and I collected them over years and ordered them from StickyGram<\/a>.)<\/p>\n

While that is cooling, prepared all of your other ingredients. You’ll want the sugars in one bowl and all of the other solids (flour, soda, salt, cinnamon) in another bowl.<\/p>\n

\"Grandma's<\/a><\/p>\n

Then, go ahead and preheat your oven to 350 degrees.
\nGrease 1 large bread pans or 2 small bread pans. I prefer 1 large pan.<\/p>\n

Once your mixture is cool, begin by adding the sugars.<\/p>\n

\"Grandma's<\/a><\/p>\n

Then the vanilla and eggs. (Psst – I actually use this amazing vanilla I bought in Mexico – it’s the best ever!)<\/p>\n

\"Grandma's<\/a><\/p>\n

And finally, add the flour mixture, a half at a time.<\/p>\n

\"Grandma's<\/a>Then, it all goes into the pan, and off to the oven for 50-60 minutes (mine took 58 minutes)<\/p>\n

\"Grandma's<\/a><\/p>\n

Check with a toothpick to make sure it is completely cooked through. The last part is the hardest – actually allow the bread to cool off before you cut and eat it. Yes, I realize it smells amazing and you’ll want to devour it right away, but patience is a virtue, and burned hands and tongues don’t feel so nice. I feel your pain.<\/p>\n

\"Grandma's<\/a><\/p>\n

I love to heat up a couple of slices in the microwave, add some butter, and enjoy with some tea for a lovely, filling fall breakfast. Enjoy!<\/p>\n

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