Oatmeal Chocolate Chip Bread

Oatmeal Chocolate Chip Bread is a quick, simple, no yeast quick bread that tastes exactly like an oatmeal chocolate chip cookie!

Course Snack

Cuisine American

Keyword oatmeal chocolate chip bread, quick bread

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 272kcal

Author Jessica - Together as Family

Heat the oven to 350℉. Prepare a large loaf pan (9"x5") and spray it with cooking spray, or line with parchment paper for easy removal for slicing. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, quick oats, granulated sugar, light brown sugar, mini chocolate chips, baking powder, baking soda, cinnamon, and salt until everything is well combined.
1⅓ cup all-purpose flour, 2/3 cup quick oats, 1/3 cup granulated sugar, 1/3 cup light brown sugar, 1/3 cup mini chocolate chips, 1½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
In a separate smaller bowl, whisk the buttermilk, egg, and melted butter until combined.
1 cup buttermilk, 1 large egg, 3 tablespoons butter
Add the wet ingredients into the larger bowl of dry ingredients, and stir gently with a rubber spatula just until combined and no flour streaks remain in the batter.
Evenly spread the batter into the prepared loaf pan and smooth out the top. Sprinkle a few additional mini chocolate chips and quick oats on top (optional, if wanted).
Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool inside the loaf pan before slicing. This bread is delicious eaten warm or at room temperature.

I have experimented and made this recipe using old-fashioned whole grain oats and it was not my favorite. The recipe specifically calls for quick oats; they are a finer, smaller texture and do a better job at soaking up the wet ingredients to help the bread bake better. The whole oats are too large and provide a weird chunky texture to the bread.

Use mini chocolate chips! The smaller texture disperses better in the bread and they're lighter which means they won't sink to the bottom like regular chocolate chips do sometimes.

Buy buttermilk from the store and use that. I have used the buttermilk substitute, milk + vinegar, and I just didn't like the final taste of the bread as much. It was not as tender and soft.

If the top of the oatmeal chocolate chip quick bread is browning too quick towards the end of the cook time, loosely lay a piece of tin foil over the loaf pan, to help prevent this. I would say about the last 15 minutes of the bake time would be the right time to cover it if needed.