Still on your New Year's diet? Then this oatmeal raisin bread, with its low fat and sugar content, is perfect. Though the name evokes the sweetened yeast-risen bread, it is instead a health loaf, albeit one from the 1940s. The recipe is from the collection of an ambitious cook from Suring, Wisconsin, whose recipe cards were sent to me by her daughter-in-law.
It tastes better than one might think (at least it disappeared when I put it out for my day job colleagues). It is a dense and wholesome bread guaranteed not to induce guilt, unless you're on a strict no-carb diet.
I chose to make this because it was late at night, it seemed really easy (it is) and I had all the ingredients, even the evaporated milk! Adding vinegar to evaporated milk creates a buttermilk, so I'm pretty sure that buttermilk can be substituted if you haven't evaporated milk in the pantry.
Pour the milk over the oatmeal.
Pour the batter into a greased loaf pan. I'd suggest using a nonstick pan if you have one.
Let the bread cool slightly before turning it out.
Even using a greased, nonstick pan the loaf was a bit of a challenge to release from the pan, but a butter knife around the edges and some firm smacks on the bottom proved successful.
Production notes: I followed this almost exactly, using butter for the melted fat. I found it was done before 50 minutes, so begin checking at about 30. I've typed the recipe below, as the vintage card is a bit difficult to read.
Oatmeal Raisin Bread
2 TBS vinegar
1 Cup evaporated milk
1 Cup uncooked oatmeal (regular or quick)
1/2 Cup brown sugar
1 egg, beaten
1 Cup all-purpose flour
1 Tsp. salt
1 Tsp. baking soda
1 Cup raisins
2 TBS melted butter
Preheat oven to 350F. Grease a loaf pan.
Stir vinegar into milk and pour over oatmeal.
Add sugar to egg and beat until fluffy.
Add oat mixture and mix well.
Sift together flour, salt and soda.
Stir in raisins and mix well.
Add to oat mixture and mix.
Add in melted butter and mix.
Pour into prepared pan.
Bake about 35 minutes.