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Chocolate Chip-Oatmeal Bread

Need a treat, but want it to be filling too? This lively bread makes a nutritious indulgence when you’re seeking something sweet, but you want health benefits too! With a pop of chocolate nestled in a batter of whole wheat flour, rolled oats, sunflower seeds and raisins, this quick bread will truly satisfy. Serve slathered with your favorite preserves and some nut or seed butter for a light lunch or hearty snack.

Ingredients

Instructions

  1. Preheat oven to 375-degrees F. Lightly coat an 8 by 4-inch loaf pan with vegan margarine. Line the lengthwise sides and bottom of the pan with unbleached parchment paper, leaving
  2. an overhang of 2-inch “wings” on the two long sides of the pan.
  3. Put the whole wheat flour, 1 cup rolled oats and baking powder into a large bowl, and stir with a dry whisk to combine. Add the sugar and cinnamon, and stir with the whisk to combine. Stir in the raisins, chocolate chips and sunflower seeds, and mix with a large spoon to combine. Add the nondairy milk and stir until well blended, adding a bit more nondairy milk if the mixture seems dry. Batter will be thick.
  4. Spoon the batter into the prepared loaf pan, smoothing the top with a rubber spatula. Sprinkle 11/2 tablespoons of rolled oats evenly over the top of the bread. Bake for 40 to 45 minutes, or until the top of the bread is firm, slightly golden and a toothpick inserted in the center of the bread comes out clean.
  5. Put the bread on a wire rack and let cool for 5 minutes. Using the parchment paper “wings,” carefully lift the bread from the pan and put it on the wire rack. Carefully peel back the paper from the sides of the bread and let cool an additional 10 to 15 minutes before slicing. Serve warm, or wrap tightly, refrigerate and serve cold. Wrapped tightly and stored in the refrigerator, leftover bread will keep for 3 days.

Nutrition