- Prep-time: / Ready In:
- Makes one 8×4-inch loaf
- Serving size: 2 slices
- Print/save recipe
This dense, chewy loaf is a type of Irish soda bread, but it tastes more like the moist, crumbly rye breads of Germany thanks to the hearty portion of oats swirled through the batter. If you’re a bread-making beginner, this is a great recipe to start with, since it relies on baking soda instead of yeast to get its rise. There isn’t any proofing time, so all you need to do is mix everything together and pop it in the oven. Serve this Irish Porridge Bread with some Sweet Potato Butter and enjoy!
Tip: This bread will keep for up to a week in the fridge and makes great toast.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 cups unsweetened, unflavored plant-based milk
- 2 tablespoons apple cider vinegar
- 3 cups rolled oats or quick oats
- 2 tablespoons pure maple syrup
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Instructions
- Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper. In a 1-quart measuring cup stir together milk and vinegar.
- In a large bowl stir together oats, maple syrup, baking soda, and salt. Stir in milk mixture. Pour batter into the prepared loaf pan.
- Bake 1 hour or until deep golden brown. Cool in pan on a wire rack 10 minutes. Remove loaf from pan and cool completely on wire rack.
Per serving (2 slices): 112 calories, 19 g carbohydrates, 3 g protein, 3 g total fat, .4 g saturated fat, 0 g cholesterol, 168 mg sodium, 2 g fiber, 4 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (13)
(4 from 4 votes)Falls apart. Will try letting sit for 10 minutes before baking next time to see if it improves. Tastes great.
Is it possible to make this recipe in a bread machine?
Hi Cat, The author says that, no, you can’t make the porridge bread in a bread machine. Or rather, you don’t need a bread machine to make porridge bread. It’s a type of quick bread that gets its leavening lift from baking soda, not yeast, so it doesn’t require the kneading or rising time that a bread machine does. All you have to do is mix and bake. Hope that helps!
My bread machine has a "bake" setting. I mix my quick breads in a bowl, then use my bread machine just for baking it. It doesn't heat up my kitchen as much as using a full size oven.
This is my go to gluten free bread recipe. It stays together really well and doesn’t fall apart when toasted. I do use whatever milk I have on hand so dairy does work well too. Agave syrup works well in place of maple syrup. I let my batter sit for 10 minutes while the oven heats up, which I feel helps the loaf to bake more consistently.
I liked this recipe! It was delicious with a bit of Earth Balance Buttery Spread (sorry…. I know that’s exactly what Forks Over Knives doesn’t want people to do), with a bit more maple syrup drizzled on top of each slice. Since it’s such an easy, gluten-free quick bread, I definitely plan to make it again. I think next time, I will add some cinnamon and maybe some raisins, golden raisins, dried blueberries or chopped up dried apricots. And maybe some chopped pecans. (I also saw some other porridge bread recipes online that had various seeds pressed into the top. I think sunflower seeds or pepitas would be a lovely addition.) With these add-ins, I probably won’t feed a need to spread anything on the bread slices (except maybe some sunbutter).
I saw the other comments, so I made it with 1 1/4 cups of almond milk and it worked pretty well for me. I baked in a 8 x 8 dish so it was a little crunchy, but I like the crunch with soft interior.
Not good! Just didn’t taste good, threw most of it out
Why are we unable to save these recipes to Pinterest anymore?
Hi Rhonda, Thanks for letting us know. Our technical team is looking into this. We apologize for the inconvenience!
The sounded really great when I read it and made it today. I have to say I’m disappointed. I wondered if the bread would turn out because everything looked very liquidy before baking however I baked it longer than the recommended hour and added an additional 20 minutes to it. Despite that, the bread came out very gummy in the middle. I’ve now sliced it and laid it flat on a cookie sheet to bake it at a high heat in the hopes that might dry the bread out.
I had the same experience, although mine wouldn’t slice. It just fell apart. I don’t want to waste it so I plan to use it like baked oatmeal, adding fruit, cinnamon, nuts, and more plant milk before heating. I probably won’t make the recipe again.
I let my batter set for 10 minutes before baking. It helps the loaf to set