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Friday, September 28, 2012

Chocolate Chip Oatmeal Quick Bread - dairy free, or not

Chocolate Chip Oatmeal Quick Bread with dairy free option

Happy Friday, friends! I hope you have a great weekend ahead of you. I will be working both days at the bakery, and I'm sure Mr Official Taster will sleep in until I get home and give him a poke in the shoulder, but I have high hopes of enjoying the beautiful autumn weather anyway.

I spent some time stalking Pinterest researching yesterday, and I'm so glad I came upon this bread idea. It turns out, it's kind of the cousin of oatmeal chocolate chip cookies.


Chocolate Chip Oatmeal Quick Bread with dairy free option

What's that you say? Did I catch your attention with that comparison? It's true. It's not exactly the same in sweetness or in texture, but it's certainly within the cousin linkage on the baking tree. This bread is less sweet than the cookies, and because it's bread- oatmeal bread at that - it's a totally legitimate breakfast. Especially on a beautiful fall morning with a cup of your favorite warm beverage. (If I had a toaster, I bet here's where I would be telling you how great it is slightly toasted. If you try it, let us know!)

Last year at this time: How to Roast Fresh Beets
Two years ago: Chocolate Pumpkin Cake


Chocolate Chip Oatmeal Quick Bread - dairy free, or not

I used left over dark chocolate chips for this instead of normal semi-sweet, and I really wish I hadn't. You might love it with dark chocolate, but this bread isn't as sweet as say, Chocolate Chunk Banana Bread, so I think I'd like it a lot better with a slightly sweeter chocolate. Follow your taste preferences.

Also, when testing it for doneness, make sure you skewer the center of the loaf. I got careless, so the middle of my bread isn't quite cooked through. I had mine in the oven for 60 minutes, but the instructions below suggest 65 minutes to make up for my blunder.

scant 1 1/2 C nondairy milk + 5 tsp lemon juice/vinegar OR 1 1/2 C buttermilk
2 eggs
1/4 C vegetable oil (I used canola) or melted butter
2 C flour
1 C rolled oats 
1/2 C sugar 
1/2 C brown sugar (I think muscovado sugar would work well here)
2 tsp baking powder 
1 tsp baking soda 
1/2 tsp cinnamon 
1/2 tsp nutmeg
1/2 tsp salt
1/2 C miniature chocolate chips (regular size works just as well)
1/2 C chopped walnuts or other nut of choice (optional)

Preheat oven to 350°F. Grease and flour a 9-x5-inch loaf pan.

If using faux buttermilk, combine nondairy milk and lemon juice or vinegar in a small, non-reactive bowl. I used a two cup glass measuring cup as my bowl. Set aside for at least 10 minutes to give the milk the time to curdle. Then beat in eggs and oil (or butter). If you're using real buttermilk, beat together the buttermilk, eggs, and oil/butter in a small bowl. Set aside. 

In a large bowl, combine remaining ingredients (all the dry ones). Pour wet mixture into dry ingredients and stir until just evenly moistened. Your batter will be lumpy, and that is just the way it should be.

Pour batter into prepared pan and bake until a wooden skewer inserted in the center comes out free of batter (if you poke a chocolate chip, you may end up with a chocolatey skewer, but you don't want to see any of the bread attached), about 65 minutes. 

4 comments:

  1. It looks as though there is coconut in it. Accurate? What did you use for milk? In other words, does non dairy milk turn to buttermilk if you add lemon.

    ReplyDelete
    Replies
    1. No coconut. The white flecks are oatmeal.

      I used almond milk + the lemon juice. It's a pretty standard non-dairy substitute, though you can also use lemon juice to curdle regular milk.

      Delete
  2. When is the perfect step to combine the non dairy milk + lemon? What do you think it would be if i use soy milk?

    ReplyDelete
    Replies
    1. That's in the first paragraph of recipe instructions. Soy milk will work just fine

      Delete

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