This bread and recipe was given to us recently from my mom and has become one of my husband's favorites. Sometime in the past few months, I discovered the idea to toast sweet bread and add a little butter (I know, I'm probably a little slow!). Well, this bread is a perfect candidate and is just the thing for a snack or with a cup of tea (insert favorite hot beverage). When I toasted this bread, I let it go a little longer because it is so dense and I wanted it a little crispy. Was it ever good! The toasting really brings out the sweetness of the raisins and adds more flavor to the nuts and oats. You could also add some jam or other toppings, but I don't feel it needs anything else.
I have not found a recipe quite like this before and was excited to share it here. The only place I was able to find a somewhat similar recipe was over at Always In The Kitchen. As the author of that site noted, this recipe may not be Scottish- but it sounds nice and Scotland brings to mind oats and raisins (or currants), right? My recipe has much more oats and a little more sugar (still is not very sweet)- but these recipes do not have any oil. For a stronger molasses flavor, I used about 1/2 black strap molasses. So put your spin on it and give it a try! (By the way, if you don't have a toaster oven, be very careful trying to toast sweet breads in a regular toaster without some type of a sleeve for toasting as the slice will probably fall apart and you will be burned trying to remove it.)
Makes 2 loaves
- 2 eggs
- 1 cup brown sugar
- 2 1/3 cups buttermilk or soured milk
- 2/3 cup molasses
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 1 1/2 cups rolled oats (I used quick oats and it was fine)
- 1/2 cup chopped nuts
- 1 1/2 cups raisins, dried currants or craisins, or a mix
- Preheat oven to 350 degrees F- (25 degrees lower if using glass baking pans).
- Mix eggs with sugar in a large mixing bowl, then add in the milk and molasses.
- Sift the dry ingredients together and add into the wet mixture.
- After mixture starts to come together, add in the nuts and dried fruit.
- Divide the batter between 2 greased loaf pans.
- Bake for approximately 1 hour or until toothpick inserted in center comes out dry- start checking around 50 minutes if top of bread appears less moist
*My mom told me, after I originally posted this recipe, that she got it from What's Cooking At Myrtle cookbook by Levia Lerch. I increased the liquids since the bread seemed too dry. If you find it takes too long to finish baking, you can decrease the liquid to 2 cups buttermilk.