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Oatmeal Chocolate Chip Bread | Chocolate Chip Bread | No Yeast Bread | Oatmeal chocolate chip bread is a quick, simple, no yeast sweet bread that tastes exactly like an oatmeal chocolate chip cookie! #snackrecipe #recipeoftheday #chocolaterecipes #easyrecipe #noyeastbread

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!
Course Snack
Cuisine American
Keyword chocolate chip bread, no yeast bread, quick bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 slices
Author Jessica - Together as Family

Ingredients

  • 1 1/3 cup all-purpose flour
  • 2/3 cup quick oats
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup mini chocolate chips
  • 3 tablespoons butter, melted
  • 1 cup buttermilk
  • 1 large egg

Instructions

  1. Heat oven to 350 degrees. Prepare a 9"x5" loaf pan and spray with cooking spray. Set aside. 

  2. In a large mixing bowl combine all the dry ingredients. Flour, oats, sugar, brown sugar, baking powder, baking soda, cinnamon, salt, and mini chocolate chips. Stir with a whisk to break up any clumps. 

  3. In a small bowl or glass measuring cup, combine the melted butter, buttermilk, and egg. Stir with a fork or a whisk until combined. 

  4. Add the buttermilk mixture into the dry ingredients and stir to combine with a spatula or wooden spoon. Just stir until everything is combined and no dry spots of flour remain. 

  5. Spread the batter evenly into the prepared loaf pan and smooth the top. Sprinkle a few miniature chocolate chips and quick oats on top the loaf. This is optional but does make the bread look pretty. 

  6. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out with moist crumbs. Let cool for 15 minutes in loaf pan, and then take bread out and let it cool on a cooling rack. Or eat a piece warm with milk! So yummy!

Recipe 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.