Oatmeal Molasses Bread (Bread Machine) (2024)

Pull out your bread machine and make a delicious loaf of Oatmeal Molasses Bread! It’s easy to make this flavorful, 1½ lb. loaf of bread!

If you are fortunate enough to have a bread machine, then you will LOVE this recipe for Oatmeal Molasses Bread! I don’t know about you, but I make a lot of bread by hand and sometimes forget I have a bread machine in the cupboard.

About 20 years ago I found this bread machine recipe in one of my old cooking magazines. Recently I dug my trusty bread machine out of an “out of the way” cupboard and made this large loaf of bread for our family.

It rose higher than any other recipe I’ve made in the machine, and the taste of the finished loaf is outstanding! The addition of molasses gives it such a beautiful brown color, and adds such a depth of flavor!

If you have a bread machine, I highly recommend trying this simple, yet wonderful recipe! It only takes about 5 minutes of active prep time! Here’s how to make oatmeal molasses bread.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Add Ingredients To Bread Machine Pan In Order

When using a bread machine it is important to add the ingredients to the machine’s bread pan in the right order, for best results! So here is the order to add the 7 ingredients to the inner loaf pan.

First add warm water (between 110°-115°F.), then add vegetable oil, molasses, salt, flour, and oats. Make a small well in the middle of the oats, then add the active dry yeast on top.

Baking The Bread

On the control panel of your machine, select a “White Bread” setting, then select the loaf size as a “Large (1½ lb.) loaf”. Set the crust color as “Medium”, if that selection is available.

Start the bread machine, and then let it do all the work of kneading and baking for you. I actually forgot how ridiculously easy it is to make a loaf of bread in the machine!

Hot And Fresh From The Bread Machine

In our bread machine, the baking time for this size loaf (1½ lb.) is approximately 3 hours, 15 minutes. It was so fun to see how tall this loaf rose in the pan (almost touching the lid!).

As it baked, the smell permeated our kitchen, which made us incredibly hungry and ready for the finished bread. It was heavenly! I let the bread cool for at least 10 minutes before removing it from the pan to cool on a wire rack.

Slice The Cooled Bread

It’s important to have patience before trying to slice the hot bread. Really hot bread doesn’t slice very well, because it is so soft and FRESH, so the slices can be crushed easily!

I totally suggest letting the loaf cool for awhile once out of the pan before ever attempting to slice it. Once it has cooled, use a serrated knife to cut the loaf into 8 slices.

The caloric calculation for this recipe was made for 8 total slices of bread. Truthfully, it’s such a large loaf, we usually cut each slice in half for each serving, which makes 16 half-slice servings.

Enjoy A Slice Of Oatmeal Molasses Bread

We spread softened butter on each warm slice of oatmeal molasses bread, and it makes it perfect! The bread is dense and really flavorful, thanks in part to the half cup of molasses in this recipe! YUM!

I hope you have the opportunity to try this bread, and trust you’ll enjoy it as much as we do. It is a wonderful side dish for soups, salads and meats. This bread also tastes wonderful toasted or broiled and served with butter and jam for a quick breakfast.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, have a GREAT day, and may God bless you.

Looking For More HOMEMADE BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many wonderful bread recipes (savory and sweet) you might enjoy, including:

• Miracle Bread
• Butter Topped Homemade White Bread
• Irish Soda Bread
• Honey Oat Bread
• Dilly Bread

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Recipe adapted from Ruth Andrewson, via: “Taste of Home” magazine, Feb./Mar. 1994 edition, page 23, published by Reiman Publications

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