Make a dozen delicious Oatmeal Molasses Dinner Rolls to serve with a favorite meal. Light, buttery and slightly sweet, they taste amazing!

Several years ago, I found a delicious recipe for dinner rolls in a cookbook and want to share this recipe with you today. If you enjoy homemade yeast rolls and don’t mind a bit of prep while you wait for the dough to rise, etc., then I think you will LOVE oatmeal molasses dinner rolls!

These absolutely amazing rolls are so delicious and with their lightly sweet molasses flavor, they’re hard to describe. The first time I made them, my husband and I both said “WOW!” and were blown away by how decadent they are.

Yes… as anyone who works with yeast breads or rolls know, they do take a bit more prep due to the time necessary for the rising of the dough. All that said, I’m not kidding when I say these rolls are worth your time! I typically start the rolls early on the day we want to enjoy them with our dinner. Here’s how to make a dozen oatmeal molasses rolls.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Batter

Stir together active dry yeast, lukewarm water (110°F.) and a small pinch of brown sugar in a small bowl until combined. Set the bowl aside and let it rest until the mixture develops bubbles on top (about 5-10 minutes).

The bubbling on the surface indicates you have “good, active” yeast. If no bubbles form, the yeast is not working (too old, etc.), and you should discard and try again with new yeast!

Pour milk into a small saucepan and scald the milk. “Scalding” involves heating the milk on Medium-Low until you see it beginning to steam slightly and it starts bubbling around the edges. 

Do not let the scalded milk come to a boil, so remove it from the heat once it has been scalded. Pour the heated milk into a large bowl and immediately add slices or cubes of butter. Stir to combine and let the butter melt.

Add Additional Dough Ingredients

Once the butter has fully melted, add the rest of the brown sugar, old-fashioned oats, molasses and salt. Stir these ingredients together and once fully combined, set the bowl aside. Let this mixture cool down until it is only lukewarm. 

When the mixture has cooled down to be only lukewarm, add a large egg and stir well, to combine. IMPORTANT: If you add the egg while the butter mixture is too hot, it might scramble the egg, so please don’t rush that step!

Once the egg has been mixed in, pour in the bubbling yeast mixture and stir it in until combined with the other ingredients. 

Add The Flour

Stir in most of the flour (2½ cups) until it has been fully combined with the liquid mixture. Mix until the dough for the oatmeal molasses rolls loses its sheen. If necessary, add up to ½ cup more flour, to reach this point.

Let the dough rest in the mixing bowl for 10 minutes, then turn the dough out into a large, greased or sprayed bowl (greased on bottom and sides). Turn the dough ball over so all sides are coated with the grease.

Cover the bowl tightly with plastic wrap and put the bowl in the refrigerator for at least 2 hours. You can also refrigerate the dough overnight, if necessary, because it won’t rise too much.

Knead And Shape The Chilled Dough

Before shaping the rolls, grease or butter a 9″ cake pan very generously on the bottom and up the sides. Turn the dough out onto a well-floured work surface then knead the dough 4-5 times.

Cut the dough into 12 pieces, trying to keep them all approximately the same size, rolling each piece into a tight ball.

Shape the dough balls by place a piece on your palm and flatten the dough. Once flattened, roll the outer edges into the center and then pinch the edges together tightly to seal.

Put the rolls SEAM SIDE DOWN in the buttered cake pan in a single layer. The rolls will be touching each other.

Use a pastry brush to spread HALF of the melted butter (1 Tbsp.) all over the surface of each of the rolls, then sprinkle the tops with a small amount of old-fashioned oats. Cover the pan with a towel and let the rolls rise in a warm place for 2 hours, OR until the rolls have doubled in size.

Time To Bake The Rolls

Preheat the oven to 350°F. during the last few minutes of the dough rising. You can see in the photo below how the rolls rise up in the pan, leaving hardly any space in between each one.

Bake the rolls for 35-40 minutes, until they are well-browned on top. If you have an instant-read thermometer you can test the internal temperature, if desired. The oatmeal molasses dinner rolls should have an internal temp. of 190°F. once they’re done. Don’t they look AWESOME? 

Serve The Oatmeal Molasses Dinner Rolls

Remove the rolls from the oven and let them sit for 1-2 minutes in the pan, then run a butter knife around the edges of the pan to loosen the rolls. Lightly brush the top of the rolls with the remaining HALF of the melted butter (1 Tbsp.).

Carefully turn the pan over so the rolls release from the pan and place them on a wire rack. The rolls should come out in a solid, cohesive unit (if the pan was well-greased beforehand). Let the rolls cool slightly (still on the rack) for about 5-6 minutes before serving them.

Transfer the warm buttery rolls to a serving plate or platter, serve them and let your family or guests pull apart the individual rolls, as they wish.

The rolls are amazingly light, buttery, DELICIOUS and full of flavor! They are sooooo GOOD I’ll bet you can’t stop with eating only one of them!

We love having the rolls served along with a hot bowl of soup or other main dish for our dinner and always enjoy EVERY SINGLE BITE!

I hope you have the opportunity to try these oatmeal molasses dinner rolls and anticipate that you and those you love will love them, too! Yes, they take a while to make, but the end result is fabulous and worth every minute of time it takes to make them.

Thanks for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More BREAD or ROLL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious bread and roll recipes to choose from, including:

• Homemade Dinner Rolls
• Miracle Bread
• Cinnamon Raisin No-Knead Bread
• Dilly Bread
• Garlic Butter Herb Rolls

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source: “The Food 52 Cookbook”, by Amanda Hesser and Merrill Stubbs, pages 89-91, published in 2012 by Harper Collins Publishers.

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Oatmeal Molasses Dinner Rolls

Prep Time

30 mins

Cook Time

35 mins

Inactive prep time (rising + refrigeration)

4 hrs

Total Time

5 hrs 5 mins

 

Make a dozen delicious Oatmeal Molasses Dinner Rolls to serve with a favorite meal. Light, buttery and slightly sweet, they taste amazing!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: oatmeal molasses dinner rolls

Servings: 12 rolls

Calories Per Serving: 225 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 teaspoons active dry yeast
• ¼ cup lukewarm water (110℉.)
• 1 pinch dark brown sugar (for yeast)
• ¾ cup milk low fat or whole
• 8 Tablespoons butter (=1 stick) cut into cubes or thin slices
• ¾ cup old-fashioned rolled oats + more for sprinkling on rolls
• 2 Tablespoons molasses
• 1 Tablespoon dark brown sugar (for dough)
• 2 teaspoons salt
• 1 large egg
• 2½ cups all-purpose flour + add'l. ½ cup, if necessary
• 2 Tablespoons butter (melted) *Divided Use* for brushing on rolls

US Customary - Metric

Instructions

1. Stir together yeast, lukewarm water (110°F.) and pinch of brown sugar in a small bowl. Set bowl aside until bubbles form on top (about 5 minutes). If no bubbles form, the yeast is too old. Discard/ try again with new yeast!

2. Scald milk in small saucepan, heating until you see it begins to steam and is bubbling around edges. Don't let milk boil; remove it from heat once scalded. Pour milk into a large bowl; immediately add butter, stir until butter melts.

3. Add remaining 1 Tbsp. brown sugar, oats, molasses and salt. Stir until combined; set bowl aside. Let mixture cool until it's lukewarm. Add egg; stir to combine. IMPORTANT: If you add egg while butter mixture is too hot, it can scramble the egg, so don't rush that step! Pour in yeast mixture; stir until combined. 

4. Stir in 2½ cups flour until combined with liquid mixture. Mix until dough loses its shine. If necessary, add up to ½ cup more flour, to reach this point. Let dough rest in bowl 10 minutes, then transfer dough into a large, greased or sprayed bowl (bottom and sides). Turn dough over so all sides are coated with grease. Cover bowl with plastic wrap; refrigerate at least 2 hours. NOTE: You can also refrigerate dough overnight, if needed.

5. Grease or butter a 9" cake pan very well on bottom and sides; set aside. Turn chilled dough onto a well-floured surface and knead dough 4-5 times. Cut and divide dough into 12equal-sized pieces.

6. Shape dough into balls by placing a piece on your palm and flattening the dough. Roll outer edges into the center, pinch edges together to seal. Put rolls SEAM SIDE DOWN in greased pan in single layer. Use a pastry brush to spread 1 Tbsp. melted butter over the rolls, then sprinkle lightly with oats. Cover pan; let rolls rise in warm place for 2 hours, OR until rolls are doubled in size.

7. Bake in preheated 350℉. oven for 35-40 minutes, until well-browned on top and rolls have an internal temperature of 190°F. Remove rolls from oven; let them sit 1-2 minutes in the pan, then run a butter knife around edges of the pan. Lightly brush rolls with remaining 1 Tbsp. of melted butter.

8. Carefully turn pan over so rolls release from the pan. Place them right side up on a wire rack. Rolls should come out of pan in a solid unit if pan was well-greased). Let rolls cool slightly on rack for 5 minutes before serving. Enjoy!

Nutrition Facts

Oatmeal Molasses Dinner Rolls

Amount Per Serving (1 roll)

Calories 225 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 41mg14%

Sodium 477mg21%

Potassium 133mg4%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 4g4%

Protein 5g10%

Vitamin A 343IU7%

Vitamin C 0.002mg0%

Calcium 39mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make a large loaf of Cinnamon Raisin No-Knead Bread from scratch! This delicious bread is crunchy on the outside and soft on the inside- YUM!

Today I want to share a recipe for cinnamon raisin no-knead bread that I adapted from one of my previous recipes. This bread is soft on the inside and full of chewy raisins and cinnamon flavor!

The recipe is actually very easy to make, but it does require the dough to be mixed up the night before you plan to bake it! The prep work for the dough only takes about 10 minutes! If you can handle that, then I hope you’ll give this incredibly delicious bread loaf a try!

Here’s how to make a large loaf of cinnamon raisin no-knead bread. I really think you will LOVE it as much as we do.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Bread Dough

Planning ahead is the key here! You will need to mix the dough ingredients up the night BEFORE you wish to bake this bread. Combine flour, salt, lukewarm water and instant yeast in a large bowl.

Stir these ingredients together until they form a slightly “tacky” or “sticky” dough. See? You just made the basic bread dough in hardly any time at all! Whoo Hoo! Now it’s time to add the cinnamon and raisins, also known as the “good stuff”!

Add raisins and ground cinnamon to the mixture and stir until they have been fully incorporated into the bread dough. This dough will be very thick, so keep on stirring until all ingredients are combined.

Let Dough Rest And Rise Overnight

Cover the bowl tightly with plastic wrap, and let it sit in a warm place on the counter overnight, or for at LEAST 8 hours. I usually let my dough rest about 12 hours. Don’t skimp on the minimum time allotted for this part of the recipe, to ensure the best flavor!

Shape the Dough For Baking

The next day when you are ready to begin the baking process, place a covered Dutch oven into the oven. Preheat the oven (with the covered pan inside) at 450°F for 30 minutes. This allows the Dutch oven to become VERY hot (which aids in browning the crust of the bread!).

While the oven and pan preheat, shape the loaf and prepare it for baking. Turn the dough out of the bowl onto a large piece of lightly floured parchment paper. The paper should extend several inches past the edge of the loaf, on all sides.

Use your lightly floured hands to gently shape the bread dough into a round loaf. Sprinkle the dough with a tiny bit more flour, if necessary, to prevent sticking. Cover the dough with plastic wrap.

Time To Bake The Cinnamon Raisin No-Knead Bread

When the Dutch oven has finished preheating, discard the plastic wrap, then carefully lift the bread loaf by the parchment paper edges. Place the paper and loaf into the hot Dutch oven, then put the lid back on the pan. IMPORTANT: Make sure all the parchment paper is tucked INSIDE the Dutch oven… don’t leave it hanging out of the pan. 

Bake the cinnamon raisin no-knead bread at 450°F. for 30 minutes (covered). After 30 minutes, remove the lid, and continue to cook (uncovered) for 5 more minutes.

Enjoy A Slice Of Cinnamon Raisin No-Knead Bread

Remove the cinnamon raisin no-knead bread from the Dutch oven by holding onto the parchment paper and lifting the loaf up and out of the hot pan. Place the loaf onto a wire rack, then carefully slide the parchment paper out from under the loaf. After it cools for a bit, it will slice much easier.

Let the bread cool slightly before attempting to slice it, for best results. Once it has cooled, use a large, serrated knife to slice the loaf. We enjoy eating the fresh, warm bread with softened butter spread on top.

A slice of this bread (with chewy raisins) is also fantastic when toasted, so we love it as part of our breakfast meals, too! The browned crust on the outside is crunchy and the bread inside is soft and absolutely DELICIOUS!

I really hope you have the opportunity to make this scrumptious cinnamon raisin no-knead bread. It truly is quite delicious, and I am confident you’re going to love it!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More HOMEMADE BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of bread recipes (yeast and quick breads) to choose from, including:

• Cranberry Pecan Bread (no-knead)
• Butter-Topped Homemade White Bread
• Irish Soda Bread
• Date Nut Bread
• Blueberry Breakfast Loaf

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Cinnamon Raisin No-Knead Bread

Prep Time

10 mins

Cook Time

35 mins

Rising time/Dutch oven preheat time (inactive)

8 hrs 30 mins

Total Time

9 hrs 15 mins

 

Make a large loaf of Cinnamon Raisin No-Knead Bread from scratch! This delicious bread is crunchy on the outside and soft on the inside- YUM!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: cinnamon raisin no-knead bread

Servings: 16

Calories Per Serving: 152 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4⅓ cups all-purpose flour
• 1½ teaspoons salt
• 2 cups lukewarm water (90-100℉)
• ½ teaspoon instant yeast (can substitute active yeast)
• 1 cup raisins
• 1 teaspoon ground cinnamon

US Customary - Metric

Instructions

1. Planning ahead is the key! Mix dough ingredients the night BEFORE you bake the bread. Combine flour, salt, lukewarm water and instant yeast in a large bowl. Stir until they form a thick, "tacky" or "sticky" dough. Add raisins and cinnamon; stir until they're fully incorporated into the dough.

2. Cover bowl tightly with plastic wrap; let it rest overnight (or at LEAST 8 hours) in a warm place (for best texture and flavor).

3. To bake, place a covered Dutch oven into the oven. Preheat oven (with covered pan inside) at 450°F for 30 minutes. While oven and pan preheat, shape the loaf. Turn dough out onto a large piece of lightly floured parchment paper. The paper should extend several inches past the edge of the loaf, on all sides. Use lightly floured hands to gently shape dough into a round loaf. Sprinkle dough with more flour, if necessary, to prevent sticking. Cover loaf with plastic wrap.

4. When the Dutch oven is finished preheating, remove plastic wrap from dough. Carefully lift loaf by parchment paper edges. Place paper and loaf into hot Dutch oven, then put the lid back on the pan. IMPORTANT: Make sure all parchment paper is INSIDE the Dutch oven... don't leave it hanging outside the pan. 

5. Bake at 450°F. for 30 minutes (covered). After 30 minutes, remove the lid; continue to cook (uncovered) for 5 more minutes to fully brown the crust.

6. Remove bread by lifting parchment paper and loaf up and out of the pan. Place bread on a wire rack to cool slightly (for easier slicing). Once cooled, use a large, serrated knife to slice the loaf. Serve, and enjoy.

Nutrition Facts

Cinnamon Raisin No-Knead Bread

Amount Per Serving (1 g)

Calories 152 Calories from Fat 4

% Daily Value*

Fat 0.4g1%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.05g

Sodium 223mg10%

Potassium 115mg3%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 0.1g0%

Protein 4g8%

Vitamin A 0.4IU0%

Vitamin C 0.5mg1%

Calcium 10mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Cranberry Pecan Bread is a delicious, no-knead, large bread loaf filled with plump, dried cranberries and chopped pecans. It’s wonderful!

To me, there’s almost nothing better than a steaming hot loaf of homemade bread, right out of the oven! YUM! I’ve made many loaves and varieties of homemade bread over the years, and truly love them all.

Today I want to share a recipe for no-knead bread I found online a while back. This artisan loaf is filled with dried cranberries and pecans, and is wonderful!

This dough does take time to develop, so I usually make up the dough the night BEFORE I want to bake it, so it has plenty of time to rise and develop a sourdough-type flavor. Here’s how to make a large loaf of cranberry pecan bread.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Dough

Place all purpose flour, salt, instant yeast and water in a large mixing bowl. NOTE: If you don’t have Instant Yeast, you can use the same amount of Active Yeast.

I try to “bury” the salt in the mound of flour so it doesn’t come in direct contact with the yeast. Stir this mixture well, until it becomes a “shaggy” mound of dough.

Add dried cranberries and chopped pecans, then stir well, until they are fully distributed throughout the dough.

Let the Dough Rise

Cover the bowl with plastic wrap or dish towels and let the dough rest in a warm place at room temperature for 8-12 hours (I do 12 hours typically). Make sure the area is draft-free, for best results.

The dough should have doubled in size after rising, and have air bubbles on the surface.

Shape The Risen Dough

Lay a large piece of parchment paper onto a large baking sheet. The paper should be larger than the loaf on all sides. Lightly dust the paper with flour, then turn the dough out onto the flour-dusted paper.

Gently shape the dough into a large round loaf, dusting lightly with extra flour, if necessary, to prevent sticking. Cover the dough very loosely with plastic wrap while you preheat the baking pan and oven.

Time To Bake!

Place a Dutch oven (with an oven-safe lid and side handles) in the oven. Set the heat to 450°F. Once the oven reaches the temperature, keep the Dutch oven in there for 30 more minutes. You want it to be really hot.

Carefully pick up the parchment paper and bread loaf and place it into the very hot pan. Make sure ALL the parchment paper is INSIDE the pan. Put the pan lid on again, and bake at 450°F. for 30 minutes (covered).

After 30 minutes, remove the lid from the Dutch oven and continue baking the cranberry pecan bread for 5 more minutes (uncovered). This final step helps the bread to brown a bit more.

When done, remove the pan from the oven. Carefully lift the parchment paper and loaf out of the pan and onto a wire rack to cool. Use a pastry brush to dust off any excess flour remaining on the nooks and crannies of the loaf.

Slice And Serve The Cranberry Pecan Bread

The cranberry pecan bread slices best when it’s had plenty of time to cool. Once it is cool enough, cut the loaf into thin slices, serve and enjoy! It’s filled with lots of plump cranberries and pecans and tastes amazing.

Spread soft butter on the slices and serve warm OR toast leftover bread in a toaster, and serve with butter. We usually have to cut the long slices in half to fit them in our toaster.

This cranberry pecan bread is delicious, has wonderful flavor, and I’m certain you will LOVE it!

I hope you have the chance to make this fantastic cranberry pecan bread and trust you will enjoy it as much as we do!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More YEAST BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many wonderful yeast bread recipes, including:

• Baked Brown Bread
• Cinnamon Raisin No-Knead Bread
• Butter-Topped Homemade White Bread
• Oatmeal Honey Bread
• No-Knead Mini Loaves

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original Recipe Source (and with thanks to Kate Uhl Dean) at:  https://www.ihearteating.com/no-knead-cranberry-nut-bread/

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Cranberry Pecan Bread

Prep Time

10 mins

Cook Time

35 mins

Rising time/ Dutch Oven preheat (inactive)

8 hrs 30 mins

Total Time

9 hrs 15 mins

 

Cranberry Pecan Bread is a delicious, no-knead, large bread loaf filled with plump, dried cranberries and chopped pecans. It's wonderful!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: cranberry pecan bread

Servings: 16

Calories Per Serving: 183 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4⅓ cups all purpose flour + more for dusting
• 1½ teaspoons salt
• ½ teaspoon instant yeast
• 2 cups lukewarm water (about 80℉)
• 1 cup dried cranberries
• ¾ cup chopped pecans (or walnuts)

Instructions

1. Place flour, salt, instant yeast and water in large mixing bowl. NOTE: Stir well, until it is a "shaggy" mound of dough. Add cranberries and pecans; stir well, until they're distributed throughout dough.

2. Cover bowl with plastic wrap; let dough rest in a warm place (free from drafts) at room temp. for 8-12 hours (I do 12). Dough should double in size.

3. Lay a large piece of parchment paper on a large baking sheet. Paper should be larger than the loaf on all sides. Lightly dust with flour, then turn the dough out onto the paper. Gently shape dough into a round loaf, dusting lightly with extra flour, if necessary, to prevent sticking. Cover dough loosely with plastic wrap.

4. Place a Dutch oven (with oven-safe lid/ handles) in the oven. Set heat to 450°F. Once oven reaches temp, keep Dutch oven in there 30 more minutes. Carefully pick up parchment paper and loaf and place it into the very hot pan. Make sure ALL parchment paper is INSIDE the pan. Cover pan; bake at 450°F. for 30 minutes. After 30 minutes, remove lid; continue baking 5 more minutes (uncovered).

5. Remove pan from oven. Carefully lift paper and loaf out of the pan and onto a wire rack to cool. Use a pastry brush to dust off excess flour remaining on loaf. Cranberry pecan bread slices best when it's had some time to cool. Once cool, cut loaf into thin slices, serve and enjoy!

Recipe Notes

NOTE: No Instant yeast? Use same amount of Active Yeast.

Nutrition Facts

Cranberry Pecan Bread

Amount Per Serving (1 (1/16th of total))

Calories 183 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.4g3%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 221mg10%

Potassium 65mg2%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 6g7%

Protein 4g8%

Vitamin A 3IU0%

Vitamin C 0.1mg0%

Calcium 10mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Pineapple Walnut Bread is a delicious quick bread that is easy to make! It’s not too sweet, and is perfect to serve with hot tea or coffee!

I love to make loaves of bread, whether it is a savory bread or a sweet bread! There are so many varieties out there! Today I want to share a recipe for a sweet loaf of bread, called Pineapple Walnut Bread.

I found the recipe in one of my old cookbooks, and I finally got around to photographing the steps for making it, and sharing it here with you today.

The bread has canned pineapple tidbits in it, but honestly, it’s not too “pineapple-y” (if that’s even a word – ha ha!). It’s not an overly sweet bread either, which makes it wonderful to nibble on with a hot cup of tea or coffee for breakfast or snack time.

Here’s a step by step guide to make this simple loaf of pineapple walnut bread.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter For the Bread

Place a stick of soft butter and granulated sugar in a large mixing bowl, or in the bowl of a stand mixer. Using an electric mixer, beat these two ingredients together on high speed until creamy.

Add two eggs, one at a time, beating the mixture very well after each addition. Set the bowl aside while you mix the “dry” ingredients.

Sift all purpose flour, baking powder and a pinch of salt into a separate bowl. These are the “dry” ingredients.

Add HALF of the dry ingredients, along with HALF cup of well-drained canned pineapple tidbits to the butter/sugar batter. Beat well using the electric mixer until they’ve been incorporated into the batter.

Now add the remaining HALF of the “dry” ingredients and the remaining HALF of the pineapple tidbits to the batter. Beat them, until they are also incorporated into the batter.

Final Steps

STIR chopped walnuts into the batter until they are well-combined and distributed throughout the batter.

Evenly distribute the bread batter into a generously greased and floured 9″ x 5″ loaf pan. If desired (optional), sprinkle the top of the loaf with additional chopped walnuts. Now the loaf of Pineapple Walnut Bread is ready to bake!

Bake The Pineapple Walnut Bread

Bake the bread in a preheated 350°F. oven for 45-55 minutes. Oven temps can vary quite a bit, so I recommend testing the bread for doneness at the 45 minute mark.

Insert a toothpick down into the top/center of the pineapple walnut bread. If it comes out free of batter, the bread is done. The surface of the loaf should be beautifully golden brown, as well.

Now What?

When it’s done, transfer the loaf pan to a wire rack, and let the bread cool for about 5 minutes (IN THE PAN) before removing it. Run a butter knife all around the edges, and slightly lift the edges.

Place a large plate or platter face down on top of the pan. Holding both pans tightly together, invert the loaf pan (turn it upside down) onto the plate. The loaf should release easily onto the plate. Turn the bread right side up, and place it on a wire rack, to finish cooling.

Enjoy A Slice Of Pineapple Walnut Bread

Slice the bread after it has cooled sufficiently, because it will cut easier. The loaf should yield 9 slices, each about 1″ wide. Serve the bread as is, or warm with a bit of softened butter spread on top, and enjoy it!

I hope you have the chance to make a loaf of Pineapple Walnut Bread, and trust you’ll enjoy it! It is really delicious, especially when served with a cup of hot tea or coffee on the side. YUM!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious,  “sweet” bread loaf recipes to choose from, including:

• Date Nut Bread
• Blueberry Banana Bread
• Chocolate Chip Orange Bread
• Pear Pecan Bread
• Cranberry Orange Bread

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: “New Red Lion Inn Cookbook”, page 61, by Suzi Forbes Chase, published in 1992 by Berkshire House Publishers

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Pineapple Walnut Bread

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

Pineapple Walnut Bread is a delicious quick bread that is easy to make! It's not too sweet, and is perfect to serve with hot tea or coffee!

Category: Bread/Breakfast, Snack

Cuisine: All Cuisines

Keyword: pineapple walnut bread

Servings: 9 (1" slices)

Calories Per Serving: 352 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ cup butter (1 stick) room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup canned pineapple tidbits, drained well can substitute crushed pineapple
• ½ cup chopped walnuts

OPTIONAL: additional chopped walnuts to sprinkle on top of loaf before baking

US Customary - Metric

Instructions

1. Preheat oven to 350℉. Grease and flour bottom and sides of a 9x5" loaf pan.

2. In a large bowl, beat butter and sugar using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Set the bowl aside.

3. In a separate bowl, sift flour, baking powder and salt ("dry" ingredients). Add HALF of the dry ingredients, along with HALF of the pineapple tidbits to the butter/sugar batter. Beat well with mixer until incorporated. Now add remaining HALF of "dry" ingredients and remaining HALF of pineapple tidbits. Beat until fully incorporated in the batter. Add chopped walnuts- STIR them into the batter.

4. Evenly distribute batter into prepared loaf pan. If desired (optional), sprinkle the top of the loaf with additional chopped walnuts.

5. Bake at 350°F. for 45-55 minutes. Test for doneness at the 45 minute mark. Insert a toothpick into the top/center of the bread. If it comes out batter-free, bread is done. Bread should be golden brown, as well. Transfer pan to wire rack.

6. Let bread cool 5 minutes (IN THE PAN) before removing. Run a butter knife around pan edges. Place a large plate face down on top of the pan. Holding both pans tightly together, invert the loaf pan (turn it upside down) onto the plate. Loaf should release easily onto the plate. Turn bread right side up on a wire rack, to finish cooling. Once cooled, slice and serve. Enjoy!

Nutrition Facts

Pineapple Walnut Bread

Amount Per Serving (1 slice (1/9 of total))

Calories 352 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Trans Fat 0.4g

Polyunsaturated Fat 4g

Monounsaturated Fat 4g

Cholesterol 68mg23%

Sodium 103mg4%

Potassium 155mg4%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 26g29%

Protein 5g10%

Vitamin A 390IU8%

Vitamin C 3mg4%

Calcium 43mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make a loaf of Date Nut Bread (using pecans or walnuts) to enjoy for breakfast or a snack! It’s easy to make, and tastes delicious!

Today I want to share a recipe for date nut loaf bread that I received as part of a treasured gift from a dear friend of over 50 years. Here’s the quick backstory.

Our friend Jon’s wife Debi very unexpectedly passed away two years ago, and we were deeply saddened. The cookbook I got this recipe from was a favorite of hers, because it featured the recipes and artwork of renowned author and illustrator Tasha Tudor.

We love corgis so much (our corgi Cooper passed away a year ago very unexpectedly), and Tasha Tudor was wildly famous for her artwork featuring these adorable little dogs. Our friend Debi knew how much we LOVE corgis and always enjoyed our little Cooper whenever she was at our house.

When Debi passed away, Jon gave me her beautiful cookbook and said Debbie would want me to have it, so it is very special to me. That is how I discovered this delicious recipe for date nut bread. I share it today in her memory and in honor of our lifelong friends Jon and Debi. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter

Place chopped dates and granulated sugar in a large bowl. Pour boiling water over them and stir until the sugar has completely dissolved.

Let this date/sugar/water mixture sit until it has cooled (about 6-7 minutes). Don’t skip this step, because the boiling water softens and reconstitutes (or plumps up) the dried dates.

Once the date mixture has cooled, add the remaining ingredients (butter, egg, baking soda, flour, salt and chopped nuts) to the bowl.

Stir well until they’re fully combined. The batter will be fairly thick in texture, and is now ready to be turned into a delicious loaf of date nut bread!

Bake The Date Nut Bread

Generously grease (or spray) the bottom and sides of a 8½” x 4½” loaf pan. Pour the batter into the pan and spread it out evenly.

Bake at 350°F. for 45-50 minutes (check it at 45 minutes). Test for doneness by inserting a toothpick down into the top of the loaf. If the toothpick comes out free of batter, the bread is done.*Making small mini loaves? They should be done around the 35-40 minute mark.

When done, the date nut bread should be browned on top, as well. Remove the pan from the oven and place it on a wire rack to cool for about 10 minutes before removing the bread from the pan.

Time To Enjoy A Slice Of This Delicious Bread

Run a butter knife around the edges of the loaf, and then invert the pan (turn it upside down) to release the loaf from the pan. Place the bread on a wire rack to continue cooling.

Once the loaf has cooled (enough to be only slightly warm), slice and serve it! We typically get 10 slices out of a large loaf of date nut bread.

Serve the bread as is, or add a little bit of softened butter to a slice of the warm bread. YUM! The sweetness from the dates and the pecans (or walnuts) combine to make this a great tasting treat for breakfast or an afternoon snack. 

I hope you have the opportunity to try this recipe for date nut bread, and trust you’ll enjoy it as much as we do. This bread freezes well, so maybe make a second loaf for another time. I don’t think you’ll regret it, because it is so good!

Thank you so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More SWEET BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of sweet, delicious bread recipes to check out, including:

• Cranberry Orange Bread
• Blueberry Banana Bread
• Pumpkin Bread
• Lemon Coconut Loaf
• Apple Cinnamon Bread

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Recipe adapted from: “The Tasha Tudor Cookbook”, page 35, published in 1993 by Little, Brown and Company

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Date Nut Bread

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Make a loaf of Date Nut Bread (using pecans or walnuts) to enjoy for breakfast or a snack! It's easy to make, and tastes delicious!

Category: Bread/Breakfast, Snack

Cuisine: All Cuisines

Keyword: date nut bread

Servings: 10 slices

Calories Per Serving: 245 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup chopped dried dates
• ¾ cup boiling water
• ½ cup granulated sugar
• 1¾ cup all purpose flour
• ¼ cup butter (softened) = ½ stick
• ½ cup chopped pecans *or walnuts
• 1 large egg beaten
• 1 teaspoon baking soda
• ½ teaspoon salt

US Customary - Metric

Instructions

1. Preheat oven to 350℉. Grease or spray bottom and sides of a 8½" x 4½" loaf pan.

2. Place dates and sugar in a large bowl. Pour boiling water over them; stir until sugar has dissolved. Let mixture sit until it has cooled (6-7 minutes). Don't skip this step, because the boiling water softens/reconstitutes the dried dates.

3. Add all remaining ingredients into the bowl. Stir well until fully combined. Spread batter evenly in the prepared loaf pan.

4. Bake at 350°F. for 45-50 minutes (check it at 45 minutes). Test for doneness by inserting a toothpick deep into the top of the loaf. If the toothpick comes out free of batter, it's done. Transfer pan to a wire rack to cool for 10 minutes before removing bread from pan. NOTE: If making small mini loaves , they should be done around the 35-40 minute mark.

5. After 10 minutes, run a butter knife around the edges of the loaf, and then invert pan upside down to release the bread. Cool bread on a wire rack before slicing and serving.

Nutrition Facts

Date Nut Bread

Amount Per Serving (1 slice (1/10 of total))

Calories 245 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 31mg10%

Sodium 271mg12%

Potassium 151mg4%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 20g22%

Protein 4g8%

Vitamin A 173IU3%

Vitamin C 0.1mg0%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!