Chocolate Chip Oatmeal Quick Bread is a hearty quick bread filled with lots of flavor!

sliced Chocolate Chip Oatmeal Quick Bread on parchment paper

Quick breads are often dainty affairs with subtle flavors. That is certainly not the case with this Chocolate Chip Oatmeal Quick Bread. No, this is a really hearty quick bread with no shortage of flavor. It’s made with oats to make the texture feel more significant and also jam-packed with lots of chocolate chips and nuts to make it super tasty.

If you can imagine a cross between a quick bread and an oatmeal chocolate chip cookie, you’ll have a pretty good idea of what a joy this bread is. The combination of oats and chocolate chips doesn’t get the love it should. One bite of this bread will make you a believer!

slice of Chocolate Chip Oatmeal Quick Bread on a brown-speckled white plate

This bread follows the usual muffin method, so you won’t encounter any surprises along the way. My only word of warning is to be doubly sure about the size of your loaf pan. Somewhere along the way, “standard” loaf pans became two different sizes. This bread will completely fill a 9″x 5″ loaf pan when it’s baked, so be extra sure that’s what size you’re using.

sliced Chocolate Chip Oatmeal Quick Bread

This Chocolate Chip Oatmeal Quick Bread is perfectly quick and easy to make. It’s just the thing to whip up on a lazy morning when you want a special treat or when you just want a homemade treat for snacking. It will keep for a few days in an airtight container, or wrap it tightly and refrigerate to extend that. It’s perfectly delicious at room temperature, but try warming a slice to make it even better!

Find more quick bread recipes in the Recipe Index.

Yield: 1 9"x 5" loaf

Chocolate Chip Oatmeal Quick Bread

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Chocolate Chip Oatmeal Quick Bread is so wonderfully delicious. Great for snacking any time of day!

sliced Chocolate Chip Oatmeal Quick Bread on parchment paper

  • 2 cups (240g) all-purpose flour
  • 1 cup (99g) rolled oats
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (60g) chopped pecans
  • 1/2 cup (85g) semisweet chocolate chips
  • 1 & 1/2 cups (355ml) buttermilk
  • 2 large eggs
  • 1/4 cup (56g) butter, melted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Spray a 9″x 5″ loaf pan* with cooking spray.
  2. In a large bowl, mix the flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt. Stir in the pecans and chocolate chips.
  3. In a separate bowl, beat the buttermilk, eggs, butter, and vanilla. Stir into the dry ingredients just until combined. Batter will be lumpy.
  4. Pour the batter into the prepared pan. Bake for 50-55 minutes, or until a wooden pick inserted in the center comes out clean.

Notes

*Make sure your pan has the correct dimensions, as this is too much batter for an 8 & 1/2"x 4 & 1/2" loaf pan. If you're at all concerned about potential spills, place the loaf pan on a lined, rimmed baking sheet before baking.

Recipe adapted from Sunset.

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    19 Comments on “Chocolate Chip Oatmeal Quick Bread”

  1. Your oatmeal chocolate chip cake was one of the very first recipes I made when I started blogging in the beginning of 2011 and I was completely hooked to your blog from there on out. This recipe sounds fantastic and I can’t wait to start my year out like I did the last! Pinned this recipe, hope you had a wonderful New Years!

  2. I really love how oatmeal and chocolate taste together, there is something great about it that reminds me when I was younger, I would lo ve to make it

  3. Those look so delectable – I’ve made an oatmeal cookie with chocolate chips, toasted walnuts, and dried cherries and they are amazing.

    I love the way you take your pictures. I always have trouble getting good ones. Any advice for a fellow amateur baker?

  4. So good…
    Happy New Year!

  5. Awesome! Thank you for the advice. I’ll definitely check out the book.

  6. Hi, I’ve been reading your blog for a long time, but this is my first time commenting. First of all, I want to thank you for your great recipes! I share your love of peanut butter and chocolate, so I’m a frequent visitor here. Second, I was wondering if you used large-flake (old-fashioned) rolled oats, or quick-cooking rolled oats in this recipe and in the oatmeal chocolate chip cake. Have a very happy new year!

  7. I would agree with oats and chocolate not getting their fair share. I often replace the raisins in oatmeal raisin cookies with chocolate chips. This bread looks great!

  8. This bread sure sounds delicious. Can’t wait to try it out.

  9. This looks fantastic, but does it require buttermilk specifically? Will other milk suffice?

  10. Adriana, buttermilk has an acidity that other milk doesn’t. You can make your own buttermilk, though. For this recipe, place 1 & 1/2 tablespoons of lemon juice or white vinegar in a measuring glass. Then, fill the measuring cup to 1 & 1/2 cups with regular milk. Allow it to sit for about 5 minutes, and there you go!

  11. I made this on Sunday and it was fabulous! I ate the last piece this morning for breakfast. I used whole oat flakes, but I think I’ll give them a spin in the food processor the next time, so the texture isn’t so chunky.

  12. Maybe it would work to let the oarmeal soak in the wet ingredients a while and then add the dry ones. That way it would’nt have that chunkiness the commentator said it had

  13. I made it yesterday and the flavor was great. However, it seemed a little dry. I made 3 mini loaf pans and 2 larger than regular sized muffins. I followed the recipe exactly. Any suggestions? Next time, perhaps I’ll take it out a moment or two earlier. 

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