Oatmeal Quick Bread

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.

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.

Equipment you’ll need

• 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.

Ingredients you’ll need

• 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

1. 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.
   
2. STEP TWO: To a small mixing bowl, add the wet ingredients – buttermilk, egg, and melted butter.
   
3. STEP THREE: Add the wet mixture to the dry mixture and stir together until everything is just incorporated. It will be slightly lumpy.
   
4. 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.

Need more oatmeal recipes? Try these:

• Oatmeal Chocolate Chip Breakfast Cups
• The BEST Oatmeal Raisin Cookies
• Oatmeal Molasses Chocolate Chip Cookies
• Brown Butter Oatmeal Chocolate Chip Cookies

Oatmeal Quick Bread

Melissa Williams | 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.

4.66 from 194 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Rate Recipe Save Saved!

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 1 loaf

Calories 1975 kcal

Ingredients

 

1x2x3x

• 1 ⅓ cup all purpose flour
• ⅔ cup old fashioned oats quick oats can also be used
• ⅓ cup granulated white sugar
• ⅓ cup light brown sugar packed
• 1 ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ⅓ cup chocolate chips
• 1 large egg
• 3 Tablespoons 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, other dried fruits, or nuts.

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