Chocolate Chip Oatmeal Quick Bread is a hearty quick bread filled with lots of flavor!
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!
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.
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!
More Chocolate Chip Quick Breads
Chocolate Chip Oatmeal Quick Bread
Chocolate Chip Oatmeal Quick Bread is a hearty quick bread recipe filled with chewy oats, chopped pecans, and rich chocolate chips! Great for snacking any time of day!
Ingredients
- 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
- Preheat oven to 350°F. Spray a 9″x 5″ loaf pan* with cooking spray.
- In a large bowl, mix the flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt. Stir in the pecans and chocolate chips.
- In a separate bowl, beat the buttermilk, eggs, butter, and vanilla. Stir into the dry ingredients just until combined. Batter will be lumpy.
- 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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25 Comments on “Chocolate Chip Oatmeal Quick Bread”
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!
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
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?
Kartik, it takes a lot of practice. Your camera and lighting play a big part, too. There are also several books that can give you some good tips. One that comes to mind is Plate to Pixel. Good luck!
So good…
Happy New Year!
Awesome! Thank you for the advice. I’ll definitely check out the book.
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!
Hi, Eleanore! Thanks for commenting! I normally use old-fashioned oats unless a recipe specifically asks for quick-cooking oats.
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!
This bread sure sounds delicious. Can’t wait to try it out.
This looks fantastic, but does it require buttermilk specifically? Will other milk suffice?
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!
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.
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
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.Â
Hi, Mary! I’m sorry you had troubles. I’ve made this many times, and I don’t find it dry at all. My first guess would be that there was too much flour. If you aren’t measuring by weight, then be sure you’re using the spoon and sweep method. You can read more about that here: How to Measure Flour.
Hi Jennifer,
I do measure flour as you recommended. Maybe I left it in the oven a few minutes longer than I should of? ll give it another whirl. Thank you for your reply!
Update nr 2
Hubby and I tried the mini loaf bread and it was much more moist than the muffin. Wanted you to know. Definitely will reduce the baking time on muffin. ;0)
Thanks for the update, Mary. You may need to adjust the temperature for the muffins, too. Take a look at my tips for converting loaves to muffins before you try it again.
Hi ican I put this in freezer ? And how long does it last if I freeze it. Thank you.
Sure! It should be fine for about 2 months.
Thank you. Just to say I made the oatmeal bread changed the chocolate chips to currants only! and reduced the sugar by 50grms turned out ok. Have freezed half to eat as added
extra treat at breakfast. Lovely oat bread. Like all your recipes never fail the taste buds.have many recipes to choose from. All
delicious 😋Â
I like the sound of your currants version! Glad you liked it!
Hi Jennifer,
Just wanted to ask – can I skip the nuts altogether? Would I have to adjust any of the other ingredient quantities if I did?
Thanks!
Yes, you can omit the nuts. You can add more chocolate chips or another add-in in their place, or just omit them altogether.