Oatmeal Chocolate Chip Bread
Oatmeal chocolate chip bread is a quick, simple, no yeast sweet bread that tastes exactly like an oatmeal chocolate chip cookie!
Servings 8 slices
Ingredients
- 1⅓ cup all-purpose flour
- 2/3 cup quick oats
- 1/3 cup mini chocolate chips
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 3 tablespoons butter melted
Instructions
- Heat oven to 350 degrees. Prepare a 9"x5" loaf pan and spray with cooking spray. Set aside.
- In a large mixing bowl combine the flour, oats, mini chocolate chips, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir with a whisk to break up any clumps.
- In a small bowl add the buttermilk, egg, and melted butter. Stir with a fork or a whisk until combined.
- Add the buttermilk mixture into the dry ingredients and stir with a spatula or wooden spoon until no flour pockets remain.
- Spread the batter evenly into the prepared loaf pan and smooth the top. Sprinkle a few extra mini chocolate chips and quick oats on top. * This is optional but does make the bread look pretty.
- Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Let the bread cool for 15 minutes in the loaf pan and then remove the bread and let it cool on a cooling rack.* This bread is good when eaten warm but it slices much cleaner and nicer if you let it cool completely.
Notes
Store leftovers covered on a plate or in Tupperware with a lid.
The buttermilk substitute works great in this recipe. Add 1 tablespoon of white distilled vinegar into a 1 cup measurer. Fill the remaining with milk and let sit at room temperature for 5 minutes so it can sour. Add into the recipe per recipe.