Quick Bread (no mixer, no waiting for yeast to rise) filled with Oatmeal and Chocolate Chips.
Happy Friday! This recipe is very similar to the Cinnamon Quick Bread I make, but since this one has oats in it, I deem it healthy. Right?The problem with using my favorite Ghirardelli bittersweet baking chips, instead of traditional chocolate chips, is they’re big & heavy. That means they fall to the bottom of the batter and don’t evenly distribute. I’m OK with that though, since I really like their bittersweet flavor and the large patches of chocolate you hit when you’re eating a piece of this bread. It’s like hitting the jackpot. Especially when it’s warm and melty.
Sometimes I think I’m getting the hang of taking decent looking pictures. Then I made this bread and realized posing and taking a decent picture of bread is a little tricky. Also, I was anxious to eat it and too impatient to search for bread posing ideas. Which is something I do.
- 1⅓ cup flour
- ⅔ oats, quick or old fashioned (I used old fashioned)
- ⅓ cup sugar
- ⅓ cup light brown sugar, packed
- 1½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- ⅓ cup chocolate chips (I used Ghirardelli baking chips, per usual)
- 1 egg
- 3 Tb butter, melted (I used salted)
- 1 cup lowfat buttermilk
- Preheat the oven to 350 degrees.
- Grease a 9×5 loaf pan and set aside.
- In a large bowl, which together the flour, oats, sugar, brown sugar, baking powder, baking soda, cinnamon, salt and chocolate chips.
- In a small bowl, whisk together the buttermilk, egg, and melted butter.
- Add the wet mixture into the dry mixture and stir with a wooden spoon or rubber spatula, just until fully incorporated. The batter will be lumpy.
- Pour the batter into the prepared loaf pan and bake for 40-45 minutes until a toothpick inserted in the middle comes out clean.
- Let cool on a rack before slicing to serve.