Unintentionally, I seem to have started 2012 in a very similar way to 2011. Last year, there was that amazing Oatmeal Chocolate Chip Cake. And now, this year begins with this fantastically easy, very tasty quick bread that also features chocolate chips and oats.
Those flavors are ones that certainly bear repeating. In my opinion, the combination of chocolate and oats is not given appropriate hype. Sure, you always hear about the glory of chocolate and peanut butter or chocolate and caramel. But, chocolate and oats? Now, that is a pairing that will give you fabulous results. Just ask the fans of these cookies.
This bread is perfectly quick and easy to make. It’s perfect for a lazy morning when you want a special treat. But, don’t just relegate it to breakfast. It’s too good not to eat whenever you get the chance.
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup semisweet chocolate chips
- 1 & 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup butter, melted
Preheat oven to 350°. Spray a 9″x 5″ loaf pan with cooking spray.
In a large bowl, mix flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt. Stir in pecans and chocolate chips.
In a separate bowl, beat buttermilk, eggs, and butter. Stir into dry ingredients just until combined. Batter will be lumpy.
Pour batter into prepared pan. Bake for 50-55 minutes, or until a wooden pick inserted in the center comes out clean.
Recipe adapted from Sunset.