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.
Ingredients
- 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
Instructions
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.
Notes
Recipe adapted from Sunset.
January 1st, 2012 at 6:37 pm
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!
January 1st, 2012 at 7:19 pm
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
January 1st, 2012 at 8:38 pm
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?
January 2nd, 2012 at 4:57 am
So good…
Happy New Year!
January 2nd, 2012 at 10:16 am
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!
January 2nd, 2012 at 3:21 pm
Awesome! Thank you for the advice. I’ll definitely check out the book.
January 6th, 2012 at 2:44 am
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!
January 6th, 2012 at 7:42 am
Hi, Eleanore! Thanks for commenting! I normally use old-fashioned oats unless a recipe specifically asks for quick-cooking oats.
January 6th, 2012 at 5:08 pm
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!
January 7th, 2012 at 9:13 pm
This bread sure sounds delicious. Can’t wait to try it out.
January 5th, 2013 at 12:17 am
This looks fantastic, but does it require buttermilk specifically? Will other milk suffice?
January 5th, 2013 at 2:57 pm
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!