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.
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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.
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.
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.
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.
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.
NEED MORE OATMEAL RECIPES IN YOUR LIFE? TRY THESE:
- Oatmeal Chocolate Chip Breakfast Cups
- The BEST Oatmeal Raisin Cookies
- Oatmeal Molasses Chocolate Chip Cookies
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.
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Oatmeal Quick Bread
Ingredients
- 1 1/3 cup flour
- 2/3 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
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.
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
This looks like the perfect morning treat with my warm apple cider! I feel the same way about those bittersweet chips…I wish they’d make them in “morsel” and mini sizes!
This look delicious! I pinned for later! 🙂
I’d love for you to join me at my Blog Hop! 🙂
http://www.pluckys-secondthought.com/pluckys-blog-hop/
Hey, new follower from the GYB Blog Hop. Looks delicious! Looking forward to following along. 🙂
xo,
Kristin
aboutagirl.ca
Aren’t food photos he hardest to take? I too get anxious to eat!!
Cute blog! I found you on This Gal Cooks weekend blog hop. I am starting a blog party at: http://rediscovermom.blogspot.com/2013/02/tried-and-true-recipes-from-our-families.html. I hope you will join me!
Totally healthy! And your photos are gorgeous. love this bread, SO much!
Around our house we LOVE any and all quick bread recipes! This one is next on my list of ones to try!
Shannon
http://ikneadtobake.blogspot.com/
I love all bread recipes! I will have to make this!
YUMMY! I will be making this! Thanks for sharing!
Yum! I wanna make this immediately 🙂
I used the larger chips and just chopped them up abit! Also used its flour…so good
=)
So simple and tasty.
That was really good! I had bought my husband a bag of 100-calorie mixed nuts and dried cranberries for a trip that fell through. So I toasted the nuts (because they had expired a week earlier–why they were on sale, I guess) and added them to the bread. Super yummy! I used canola oil instead of butter because I had it handy. Would make again!
Great addition! Thanks for reporting back!
So easy to make. I used raisins instead of chocolate chips. Absolutely delicious. Also replaced the sugar with coconut sugar……yummy. Perfect in the morning, slightly warmed up with butter.
I’m glad you liked it & good to know swapping coconut sugar will work. Thanks!
It tastes good but mine didn’t rise at all.
Is your baking soda/powder fresh?
I make with whole wheat flour. It’s delicious. Question about your nutrition info- is that for the entire loaf?
Hi Connie. Glad to hear the swap worked well! Yes, the nutrition info is an estimate for the entire loaf.
Would like to know if it freezes well
I have never tried – we always eat it really quickly lol But I think it should do fine. I’d wrap in plastic wrap, then foil, and it should be good for a couple months in the freezer.
My husband said to give this recipe a gold star. The chewy oatmeal and sweet chocolate is a great combination. Will definitely make again.
I love hearing that – thanks so much for reporting back!