Description

There’s something truly magical about the aroma of freshly baked bread filling your kitchen. Vermont Maple Oatmeal Bread is the perfect combination of hearty oats, warm cinnamon, and the deep sweetness of maple syrup. This soft, slightly chewy loaf is incredibly versatile—enjoy it toasted with butter for breakfast, use it for sandwiches, or pair it with your favorite spreads for a delightful treat.

This recipe is inspired by the rustic flavors of Vermont, where maple syrup isn’t just a sweetener—it’s a way of life. The oats add a wholesome texture, while the maple syrup infuses every bite with a rich, caramel-like sweetness. Whether you’re an experienced baker or trying homemade bread for the first time, this loaf is sure to become a favorite in your kitchen.

Ingredients

• 1 ¼ cups boiling water
• 1 cup rolled oats
• ¼ cup maple syrup or ½ cup maple sugar
• 1 tablespoon unsalted butter
• 1 ½ teaspoons salt
• ½ teaspoon cinnamon
• ½ teaspoon maple flavoring (optional)
• 2 teaspoons instant yeast
• 1 cup whole wheat flour
• 2 cups all-purpose flour
• Substitutions & Variations:
• Swap maple syrup for honey or brown sugar if needed.
• Add chopped pecans or walnuts for extra crunch.
• Mix in dried cranberries or raisins for a touch of sweetness.

Preparation Method

1. Prepare the oat mixture by combining boiling water, rolled oats, maple syrup or sugar, butter, salt, cinnamon, and maple flavoring in a large bowl. Stir and let cool to lukewarm.

2. Once cooled, add instant yeast and stir. Gradually mix in whole wheat and all-purpose flour until a rough dough forms.

3. Knead the dough by hand for 10 minutes or with a stand mixer for 7 minutes until smooth and elastic.

4. Transfer the dough to a greased bowl, cover with a towel, and let rise in a warm place for 60 to 90 minutes until nearly doubled.

5. Gently deflate the dough, shape it into a log, and place it in a greased loaf pan. Cover and let rise again for 60 to 90 minutes until it crowns 1 inch above the rim.

6. Preheat the oven to 350 degrees Fahrenheit. Optionally brush the top with water and sprinkle with maple sugar.

7. Bake the loaf for 35 to 40 minutes, tenting with foil after 15 minutes to prevent browning. The bread is done when it reaches 190 degrees Fahrenheit internally.

8. Remove the loaf from the oven, let it rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips and Conclusion

For a stronger maple flavor, slightly increase the maple syrup while reducing the water by the same amount.

If using maple sugar instead of syrup, the dough may be slightly drier—add an extra tablespoon of water if needed.

Knead until the dough is soft and elastic, ensuring a light and airy loaf.

Store at room temperature in an airtight container for up to 3 days.

Refrigerate for up to a week to extend freshness.

Slice and freeze for up to 3 months—toast straight from frozen for a quick and delicious breakfast.

Vermont Maple Oatmeal Bread is the ultimate cozy homemade loaf—warm, wholesome, and irresistibly delicious. Whether you enjoy it fresh, toasted, or as part of a sandwich, this bread brings a comforting touch of Vermont’s maple goodness to every bite. Try pairing it with apple butter, cinnamon honey, or your favorite jam for an extra-special treat.

Love baking bread? Explore more homemade bread recipes on our site and find your next favorite loaf! Don’t forget to share your baking creations and tag us on social media—we’d love to see how your Vermont Maple Oatmeal Bread turns out!