There’s something truly special about the comforting aroma of homemade bread filling the kitchen. Vermont Maple Oatmeal Bread is a perfect balance of hearty oats, warm cinnamon, and rich maple sweetness. This soft, slightly chewy loaf is great for breakfast toast, sandwiches, or simply enjoyed with a slather of butter.

Why You’ll Love This Bread

Naturally sweetened with maple syrup or maple sugar for a deep, rich flavor.
Oats add texture while keeping the bread moist and hearty.
Perfect for all occasions—whether toasted with butter, paired with jam, or used in sandwiches.

Key Ingredients

This bread is made with simple, wholesome ingredients, yet the result is something extraordinary.

Rolled oats – These add a soft chewiness and help keep the bread tender.
Maple syrup or maple sugar – The key to its signature Vermont-inspired sweetness.
Whole wheat flour – Adds a rustic, nutty depth while keeping the loaf light.
Cinnamon & maple flavor – Enhances the warmth of the bread.
Instant yeast – Ensures a good rise for a soft and airy texture.

Step-by-Step Process

Start with a Maple Oat Mixture
Begin by combining boiling water, oats, maple syrup, butter, salt, cinnamon, and maple flavor in a large mixing bowl. This step allows the oats to soften and absorb the flavors, giving the bread a tender texture. Let the mixture cool to lukewarm before moving to the next step.
Form the Dough
Once the oat mixture has cooled, stir in the yeast, whole wheat flour, and all-purpose flour. Mix until a rough dough forms, then knead it by hand or with a stand mixer until smooth and elastic. The dough should be soft but not sticky.
First Rise
Place the dough in a lightly greased bowl, cover it, and let it rise for about 60 to 90 minutes, or until it has nearly doubled in size. This step allows the yeast to develop and the flavors to meld.
Shape the Loaf
Once the dough has risen, gently deflate it and shape it into a log. Transfer it to a greased 8 1/2″ x 4 1/2″ loaf pan. Cover and allow it to rise again until it crowns about 1 inch over the rim, which takes another 60 to 90 minutes.
Bake to Perfection
Preheat the oven to 350°F (175°C). If desired, brush the top with water and sprinkle with maple sugar for a slightly caramelized finish. Bake for 35 to 40 minutes, tenting with foil halfway through to prevent over-browning. The bread is ready when the interior temperature reaches 190°F (88°C).
Cool and Serve
Once baked, remove the loaf from the oven and let it rest in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely. This step is crucial to ensure the bread slices cleanly without becoming dense.

The Magic of Maple in Baking

Maple syrup isn’t just a pancake topping—it’s a versatile natural sweetener that brings a deep, caramel-like flavor to baked goods. In Vermont Maple Oatmeal Bread, maple syrup (or maple sugar) enhances both the taste and texture of the loaf, creating a rich, slightly nutty sweetness that pairs beautifully with oats and cinnamon.

Why Use Maple Syrup in Bread?

Unlike refined sugars, maple syrup contains trace minerals like manganese, zinc, and calcium, adding a touch of nutrition to your homemade bread. It also retains moisture, keeping the loaf soft and tender for longer. When paired with cinnamon and whole wheat flour, it creates a warm, rustic depth of flavor that makes this bread irresistible.

Maple Syrup vs. Maple Sugar

Both options work well in this recipe, but each has its unique qualities:

Maple syrup adds moisture and enhances the dough’s softness.
Maple sugar provides a stronger maple flavor and contributes to a slightly crispier crust.

If using maple syrup, be sure to measure accurately, as too much liquid can affect the dough’s structure. If using maple sugar, the dough may feel slightly drier, but this can be balanced with an extra tablespoon of water if needed.

Pairing Maple Bread with Other Flavors

The beauty of this bread is its versatility. Maple pairs wonderfully with ingredients like:

Nuts – Try adding a handful of chopped pecans or walnuts for extra crunch.
Dried fruit – Raisins, cranberries, or chopped dates add a chewy sweetness.
Spices – A dash of nutmeg or cloves can enhance the cozy fall flavors.

Serving Suggestions

Toast a slice and top with butter, cream cheese, or maple butter.
Use it for sandwiches, especially with turkey, ham, or nut butter.
Pair it with soup or stew for a cozy meal.
Serve with apple butter or cinnamon honey for extra sweetness.

Storage Tips

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keeps fresh for up to a week if stored in a sealed bag.
Freezing: Slice and freeze for up to 3 months. Toast straight from frozen.

This Vermont Maple Oatmeal Bread is a must-try for anyone who loves homemade baked goods with a touch of sweetness. Whether you enjoy it fresh, toasted, or paired with your favorite toppings, it’s a delicious way to bring a little warmth and comfort to your table.

Vermont Maple Oatmeal Bread

This wholesome oatmeal bread is lightly sweetened with maple syrup and infused with warm cinnamon. With a soft texture and a hint of maple flavor, it’s perfect for breakfast toast or sandwiches.

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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 flavor optional
– 2 teaspoons instant yeast
– 1 cup whole wheat flour
– 2 cups all-purpose flour

Instructions

In a large mixing bowl, combine boiling water, oats, maple syrup (or maple sugar), butter, salt, cinnamon, and maple flavor if using. Stir and let cool to lukewarm.
Once cooled, add yeast, whole wheat flour, and all-purpose flour. Stir until a rough dough forms.
Knead the dough until smooth and elastic, about 10 minutes by hand or 7 minutes with a machine.
Transfer to a lightly greased bowl, cover, and let rise for 60 to 90 minutes until puffy and nearly doubled in size.
Gently deflate the dough and shape it into an 8-inch log. Place in a lightly greased 8 ½” x 4 ½” loaf pan.
Cover and let the loaf rise until it crowns about 1 inch over the rim of the pan, about 60 to 90 minutes.
Preheat the oven to 350°F (175°C).
If desired, brush the top with water and sprinkle with maple sugar. Bake for 35 to 40 minutes, tenting with foil after 15 minutes to prevent over-browning. The interior should reach 190°F (88°C).
Remove from the oven, let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

– For a more pronounced maple flavor, increase the maple syrup slightly and reduce the water accordingly.
– This bread is excellent toasted with butter or cream cheese.
– Store in an airtight container at room temperature for up to three days or freeze for longer storage.