Cinnamon Raisin Oatmeal Bread ~ A Roaring ‘20s Recipe with a Sweet Twist of Cinnamon & Raisins

If you loved the Modern Priscilla Oatmeal Bread Recipe from the Roaring ‘20s, you’re in for a treat! Many of you suggested adding cinnamon and raisins to this vintage classic, and today, we’re doing just that. This bread is soft, lightly sweetened with honey, and packed with warm cinnamon flavor—perfect for toast or a simple treat with butter.

I’ll also show you two different shaping techniques: a classic loaf and a beautifully twisted version. And the best part? Soaking the raisins in egg, vanilla & milk takes the flavor to the next level!

Want to see the original 1920s Oatmeal Bread recipe?
Watch it here: https://youtu.be/jDCthgBP1_U

Soaked Raisins
Mix one egg with 1 tsp vanilla, 2 tbls milk and 1/2 tsp cinnamon. Add 1-2 cups raisins and let soak overnight in the refrigerator, or at least 2 hours on the counter.

Modern Priscilla Oatmeal Bread Recipe Modified
2 cups rolled oats
3 cups boiling water
½ cup Butter
2 Tbls Yeast
1/3 cup lukewarm water
1 Tbls sugar
½ cup Honey
2 tsps salt
6-7 cups White Flour
Instructions: Combine the oats with boiling water, Butter, Salt and Honey, and cool. Dissolve yeast in lukewarm water with the one tablespoon of sugar and let set 5 minutes. Add the cooled oats, soaked Raisins, and the Yeast to the mixer and add enough white flour to make the dough pull from the sides of the mixer.

To make the Cinnamon Raisin Bread
Roll out dough, brush with egg wash, sprinkle with sugar and cinnamon. Roll into log and seal the seams. Place in bread pan and let rise until double. Put in preheated 400° oven, then reduce to 350­° and bake for 45-50 minutes or until internal temperature of 190° is reached.

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