• 1 1/2 cups oat bran
  • 1/2 cup unbleached flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • big pinch of ground cinnamon
  • 1/2 cup honey
  • 2 tablespoon unsalted butter
  • 2 large eggs
  • 2/3 cup milk
  • 1/4 cup flavorless vegetable oil
  • finely grated zest of 1 lemon(optional)
  • 1/2 cup dark or golden raisins


Butter either a 10-inch pie pan or 9-inch square baking pan, preferably glass or enameled. Preheat the oven to 400 degrees F.(375 degrees if you're using glass).

In a large mixing bowl, stir together the oat bran, flours, baking powder, salt, and cinnamon. Set aside. In a small saucepan, warm the honey and butter over very low heat, just until the butter melts.

Meanwhile, beat the eggs lightly in a medium mixing bowl. Blend in the milk, oil, honey/butter, and lemon zest, if you are using it. Make a well in the dry ingredients , add the liquid, and stir just until blended. Fold in the raisins. Scrape the batter into the prepared pan and bake for 25 minutes, until the top is fairly firm to the touch. Transfer the baking dish to a cooling rack and cool briefly before serving. Store leftovers in a sealed plastic bag.

Makes 8 to 10 servings.

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Submitted 6/13/05.
Source: Ken Haedrich's Country Baking
Submitted By: Linda Wilson
Oat Bran Raisin Breakfast Bread