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

Start by preparing the oat mixture. In a large mixing bowl, combine the boiling water, rolled oats, maple syrup (or maple sugar), butter, salt, cinnamon, and maple flavoring if using. Stir well and let it sit until the mixture cools to a lukewarm temperature. This allows the oats to soften, infusing the dough with a tender, slightly nutty texture.

Once the mixture has cooled, sprinkle in the instant yeast and stir. Gradually add the whole wheat flour and all-purpose flour, mixing until a rough dough forms. Knead the dough by hand for about 10 minutes, or use a stand mixer with a dough hook for about 7 minutes, until the dough is smooth and elastic. The dough should be soft but not sticky.

Transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free area for about 60 to 90 minutes, or until it has nearly doubled in size.

Once risen, gently deflate the dough and shape it into a log. Place it into a greased 8 ½” x 4 ½” loaf pan. Cover and let it rise again for another 60 to 90 minutes, until the dough crowns about 1 inch over the rim of the pan.

Preheat your oven to 350°F (175°C). For an extra touch of sweetness, lightly brush the top of the loaf with water and sprinkle with maple sugar before baking. Place the loaf in the oven and bake for 35 to 40 minutes, tenting it with foil after 15 minutes to prevent excessive browning. The bread is done when it reaches an internal temperature of 190°F (88°C).

Once baked, remove the loaf from the oven and allow it to rest in the pan for 5 minutes before transferring it to a wire rack to cool completely. This helps prevent the bread from becoming too dense when sliced.

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!