Wednesday, May 30, 2012

Chocolate Chip Oatmeal Bread


I may have packed away most of my baking stuff, but I couldn't resist trying this. It seemed after I had packed everything away that I came across dozens of cookie and cupcake recipes that sounded delicious! I'm blaming Pinterest.

I may have packed up the pantry for the most part, but I haven't packed up the kitchen. This left me access to... my loaf pan! I haven't packed my basics yet either, so I still have flour, sugar, brown sugar, oatmeal at my fingertips. All the things I needed for this bread. Convenient :)


This bread is the perfect marriage of oatmeal and chocolate chips. It's moist and oh-so-good. I had a half-slice for breakfast and I'm trying to keep myself out of the rest of it. Emphasis on the word trying.


By the way, the hubby's aunt keeps changing her mind on how much she wants me to bake. When it was first decided we would stay with them, it was no baking at all while we were there. A couple of weeks go by, and it changed to I could bake twice while I was there. Then it was once a month. She has now arrived at once every 2 weeks. LOL. I'm a little worried about how much I packed up without easy access to. We'll see how that goes :)

Ingredients:
2 cups flour
1 cup oats
1/2 cup white sugar
1/2 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 cups milk
2 large eggs
1/4 cup butter, melted
2 tsp vanilla
3/4 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine flour through salt. Whisk to combine, set aside.
3. In a separate large mixing bowl, combine milk through vanilla. Beat well. Mix in dry ingredients with a spatula. Stir until just combined. Fold in chocolate chips.
4. Pour batter into a greased loaf pan. Bake in preheated oven 55-110 minutes, until knife inserted into bread comes out clean. Cool in pan 30-45 minutes. Turn out to a cooling rack and let completely cool before storage.

Recipe adapted from Bake or Break

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