X

Oatmeal Quick Bread

This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

Oatmeal Quick Bread filled with chocolate chips takes less than an hour to whip up. You don’t need a mixer or yeast for this easy and delicious sweet bread.

close up of sliced oatmeal chocolate chip quick bread

Click HERE to save recipe to Pinterest

I like to serve this Oatmeal Chocolate Chip Quick Bread for breakfast with Ham & Potato Breakfast Casserole or Bird’s Nest Breakfast Cups but then I end up eating it all day because it’s really good.

Both of my girls love it, which is good because they won’t eat oatmeal otherwise, so I feel good about getting *some* into them.

Given the current shortage on yeast (have you been able to find any?), I’ve been making a lot of quick breads.

overhead shot of sliced quick bread topped with chocolate chips

INGREDIENTS

  • Flour – I’ve only tested this bread with all-purpose white flour.
  • Oats – You can use either old fashioned or quick oats. I use old fashioned.
  • Sugar – Granulated white sugar.
  • Brown Sugar – I use light brown sugar, dark will work as well.
  • Baking Powder & Baking Soda – Both for rise, in place of yeast.
  • Cinnamon
  • Salt
  • Chocolate Chips – Mini chocolate chips work well to distribute through the bread. If you’re not into chocolate chips, you can skip them or include a dried fruit.
  • Egg
  • Butter – Melted and cooled.
  • Buttermilk – If you don’t have buttermilk, you can use regular milk or use my buttermilk hack below.
baking ingredients laid out to make quick bread

HOW TO MAKE OATMEAL QUICK BREAD

STEP ONE: To a mixing bowl, add the dry ingredients – flour, oats, sugar, brown sugar, baking powder & soda, cinnamon, salt, and chocolate chips. Whisk together.

STEP TWO: To a small mixing bowl, add the wet ingredients – buttermilk, egg, and melted butter.

STEP THREE: Add the wet mixture to the dry mixture and stir together until everything is just incorporated. It will be slightly lumpy.

STEP FOUR: Pour the batter into a greased 9×5 loaf pan and bake for 40-45 minutes at 350 degrees until the top is golden and a toothpick inserted into the center comes out clean.

collage of mixing bowls making oatmeal bread

WHAT IS A QUICK BREAD?

A quick bread is a bread that uses baking powder and/or soda as leavening agents in place of yeast.

Some other examples are Cinnamon Quick Bread, Apple Cinnamon Swirl Bread, and Chocolate Marble Zucchini Bread.

They don’t have to be sweet. Beer Bread is a savory quick bread.

WHAT IF I DON’T HAVE BUTTERMILK?

If you don’t have buttermilk, you can use regular milk in this recipe. Or, you can “make” some with this hack.

Add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using.

overhead shot of bread in loaf pan

TIPS & TRICKS

  • You can use quick oats or old fashioned oats in this recipe. I usually opt for old fashioned.
  • Melt and cool your butter before you whisk it together with the egg so you don’t end up scrambling your egg.
  • Don’t use a mixer for this recipe – a wooden spoon or spatula is all you need, which will prevent over-mixing.
  • If you don’t like chocolate chips, you can skip them altogether or substitute raisins or dried fruit.
white platter with four pieces of chocolate chip bread

NEED MORE OATMEAL RECIPES IN YOUR LIFE? TRY THESE:

TOOLS FOUND ON AMAZON TO HELP YOU:

  • Mixing Bowls – My favorite mixing bowls with the grippy bottom.
  • Wooden Spoons – I’ve had these for years.
  • Loaf Pan – 9×5 loaf pans are cheap but TJ Maxx/HomeGoods often has really pretty ones. I like that this one has a lid.
sliced oatmeal quick bread

CONNECT WITH PERSNICKETY PLATES!

Follow along on my social media so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

I made a fun group on Facebook for sharing recipes, asking questions, and talking about food. I’d love to have you! Request to join HERE.

Also, sign up to receive an email in your inbox for each new recipe:

FREE EMAIL SUBSCRIPTION & EBOOK

If you MAKE & LOVE this recipe, share it on Instagram and tag me @melissa_pplates and/or #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!

close up of sliced oatmeal chocolate chip quick bread

Oatmeal Quick Bread

Melissa | Persnickety Plates
Oatmeal Quick Bread filled with chocolate chips takes less than an hour to whip up. You don’t need a mixer or yeast for this easy and delicious sweet bread.
4.55 from 60 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 1 loaf
Calories 1975 kcal

Ingredients
  

  • 1 1/3 cup flour
  • 2/3 cup oats quick or old fashioned (I used old fashioned)
  • 1/3 cup sugar
  • 1/3 cup light brown sugar packed
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup chocolate chips
  • 1 egg
  • 3 Tb butter melted & cooled
  • 1 cup buttermilk

Instructions
 

  • Preheat the oven to 350 degrees. Grease a 9×5 loaf pan and set aside.
  • In a large bowl, whisk 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.

Notes

  • You can use quick oats or old fashioned oats in this recipe. I usually opt for old fashioned.
  • Melt and cool your butter before you whisk it together with the egg so you don’t end up scrambling your egg.
  • Don’t use a mixer for this recipe – a wooden spoon or spatula is all you need, which will prevent over-mixing.
  • If you don’t like chocolate chips, you can skip them altogether or substitute raisins or dried fruit.

Nutrition

Serving: 1gCalories: 1975kcalCarbohydrates: 324gProtein: 34gFat: 62gSaturated Fat: 37gCholesterol: 291mgSodium: 2798mgPotassium: 1418mgFiber: 7gSugar: 188gVitamin A: 1833IUCalcium: 804mgIron: 10mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Originally published February 22, 2013

Oatmeal Chocolate Chip Quick Bread | Persnickety Plates
Oatmeal Chocolate Chip Quick Bread | Persnickety Plates

Reader Interactions

    Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Megan says

    5 stars
    Easy and delicious – so easy and delicious that they loaf I made yesterday is gone and I’m making another one today!

  2. Loren says

    This bread looks delicious, so I plan on making a bunch of these as Christmas gifts. How long will they keep in the fridge so I can plan my baking binge?

    • Melissa Williams says

      I wouldn’t put them in the fridge. I would bake, tightly wrap, and freeze. Then just thaw on the counter the day (or day before) you need them. I think the fridge would dry them out.

  3. Frank Harrison says

    It took me five minutes of scrolling through endless pictures and explanations of ingredients and ads before I finally found the actual recipe. I’m exhausted and I don’t think I’ll be back. I hate all the useless information, but understand you’re just trying to make a buck. But not on my time, sorry.

    • Melissa Williams says

      Well, Frank, you must have missed the large “jump to recipe” button that is directly under the recipe title that takes you straight to the recipe card. I put it there for those that find the pictures and explanations of ingredients to be “useless information” and are easily exhausted by scrolling to a free recipe. Happy New Year.

    • DW says

      What a rude comment Frank! If you had really been looking, you would have seen the “Jump to Recipe” button. If you don’t like something just scroll on, but don’t be rude. The content is probably helpful to others.

  4. Cathy Wilber says

    5 stars
    Delicious & so easy to make!!

  5. Jodi price says

    Could you add zucchini to it or would that be to much extra liquid?

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

Simple Share Buttons