I’d love to claim this quick bread is nothing like other quick breads—banana, pumpkin or apple spice—but that wouldn’t be true.
This loaf is similar to those classics: utterly addictive and best enjoyed in thin slices. If you’re noticing dark specks on top, don’t worry—that’s from a sugar, chocolate and coffee grinder I love using. If you prefer, coarse turbinado sugar works beautifully for extra crunch. Texture matters.
This was my second time using that chocolate coffee grinder; I even sprinkled it on oatmeal the next morning. After a long break from making porridge, my first pot of the season boiled over into a sticky mess and reminded me that plain oatmeal isn’t my favorite. But the grinder saved the bowl: a twist, a bite, a twist, a bite.
No judgment, please.
I’d much rather enjoy oats baked into treats—cookies, cakes or a chocolate-speckled loaf like this one. It even tastes a little like a cookie, which is one of the reasons I love it: the best of both worlds.
On a different note, can someone explain how it’s already September 1st? Time is flying and days feel absurdly short. Also, today is my brother Andy’s birthday—happy birthday, Andy. A small wish will do, but a big party with plenty of food sounds perfect.
Chocolate Chunk Oatmeal Cookie Bread
Makes one loaf
- 1/4 cup butter, softened
- 1/3 cup brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 3/4 cups whole wheat pastry flour (or all-purpose)
- 1 cup old-fashioned oats
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 cup buttermilk
- 3/4 cup chocolate chunks
- Coarse sugar for topping (optional)
Preheat the oven to 375°F. Lightly butter a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, oats, cinnamon, salt and baking soda.
In the bowl of an electric mixer, beat the butter until creamy. Add the brown sugar and beat on high until light and fluffy, about 3–4 minutes, scraping the bowl as needed. Add the egg and mix until combined, then add the vanilla.
Add half of the dry ingredients to the butter mixture and mix until incorporated. Pour in the buttermilk, then add the remaining dry ingredients. Scrape the sides of the bowl and mix on low until fully combined. Fold in the chocolate chunks.
Pour the batter into the prepared pan and, if desired, sprinkle the top with coarse sugar. Place the loaf pan on a baking sheet and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf for about 30 minutes before slicing.
Thankfully, skinny slices make this dangerously easy to eat.