Scottish Oaten Bread

Scottish Oaten Bread


  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 3 tablespoons oil or melted shortening
  • 1/2 teaspoon vanilla extract
  • 1 cup cola, at room temperature
  • 1 cup coarsely cut cooked prunes (1/2 pound dried)
  • 1/2 cup chopped walnuts


Lightly spoon flour into measuring cup; level off. In large bowl, stir together flour, rolled oats, sugar, baking powder, baking soda and salt. With fork, beat egg with oil and vanilla until well blended and stir into flour mixture. Add cola, very well drained prunes and nuts and blend thoroughly with spoon. Turn into generously greased and lightly floured 9x5x3-inch loaf pan. If desired, garnish with prune halves. Bake at 350F about 1 hour or until toothpick inserted in center comes out clean. Cool on rack 20 minutes before removing bread from pan. Store in foil overnight before slicing.

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