Chocolate Chunk Oatmeal Cookie Bread

I was very much on the fence about posting this bread.

Why, inquiring minds want to know? Well, the simple fact is that although I liked it, I didn’t love it. I mean, I love the idea of it, not the actually reality of it.

By now there’s a good chance you might be thinking that I bumped my head recently, (and actually, I did – three times I knocked my head into a low-hanging oak tree branch over the past weekend) as anything that contains chocolate is generally considered a keeper to me.

But this……. this was not all I hoped it would be. Sure, it has all the components of oatmeal chocolate chip cookies – but it just didn’t hold together as well as it should have. The texture was extremely dry and crumbly, even though I followed the directions exactly and allowed it to cool completely before slicing.

I might have to remake this, using oil instead of butter to see if that alleviates the problem. Or, increasing the amount of butter.

When in doubt, add more butter :)
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Chocolate Chunk Oatmeal Cookie Bread – adapted from Cookies on Friday

1 3/4 cup flour
1 cup oats
1 1/2 tsp baking soda
2 tsp cinnamon
1/4 cup of butter, softened
1/3 cup brown sugar
1 egg
1 tbs. vanilla
1 cup buttermilk
3/4 cup chocolate chunks
coarse sugar for topping
Preheat oven to 375 degrees. Spray a 9”x5”loaf pan with cooking spray.
 In a medium bowl, combine the flour, oats, baking soda, and cinnamon.. In a large mixer bowl, beat butter until creamy then add the brown sugar. Beat on high speed until fluffy. Add in egg and mix until fully combined, then add in vanilla and stir to combine.
With the mixer on low, add half of the dry ingredients. Once combined, add the buttermilk, then the rest of the dry ingredients. Mix on low speed until completely incorporated. Fold in chocolate chunks.
Pour batter into the buttered pan and sprinkle with coarse sugar (if desired). Place the loaf pan on a baking sheet. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for 15 minutes in the pan before removing to a wire rack to cool.

Chocolate Chip Banana Bread

Ahhhh…….banana bread.

Made even better by the addition of chocolate.

But then again, isn’t everything better with the addition of chocolate?

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Just sayin’….

Chocolate Chip Banana Bread – adapted from Capitol Baker

3/4 cup sugar
3 large bananas, mashed
3/4 cup vegetable oil
2 tsp vanilla extract
2 eggs
1 cup white flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chocolate chips
Heat the oven to 325 degrees F.  Grease a 9″ loaf pan.

In a large bowl mix together the sugar, bananas, oil, vanilla and eggs.  In a separate bowl, whisk together the flours, baking soda, baking powder and cinnamon. Pour the batter into the pan.

Bake for 60-70 minutes.  Let cool for 10 minutes then loosen the sides of the loaf from the pan and remove.  Let cool completely on wire rack before slicing.

Chocolate Chocolate Chip Banana Bread

** Breaking news…… I have discovered banana bread nirvana… 

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Do not, I repeat, do not let the humble appearance of this fool you. It is pure chocolate/banana evil disguised as a simple snack or breakfast cake.

Chocolate lovers only need apply.

Chocolate Chocolate Chip Banana Bread – adapted from savory sweet life

1 stick unsalted butter, softened
½ cup sugar
1 egg
2 bananas, mashed
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 tbs. unsweetened cocoa powder
½ cup of sour cream
1 cup mini or regular chocolate chips

Preheat over to 350 degrees. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray and set aside
In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
In a separate bowl, whisk together the flour, baking soda and cocoa powder, then add to the banana mixture
Mix gently until blended, then stir in the chocolate chips.
Pour batter into the pan and bake for 45-55 minutes, or until a tester comes clean from the center. Remove from heat and allow bread to rest in the loaf pan for 10 minutes. Turn out onto a wire rack to cool completely.

Pumpkin Chocolate Chip Bread

Although the fall season is nothing but a distant memory right now, pumpkin bread is something I can and will eat all year long.

And when you add chocolate to the mix, well, any and all semblance of self control goes right out the window….

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This, by far, was one of the best pumpkin breads I’ve ever made. Of course, it’s adapted from the boys of Baked, so would you expect anything less?

Me either.

Pumpkin Chocolate Chip Loaf – adapted from Baked

  • 3 1/4 cups flour
  • 2 tsp cinnamon
  • 1/2 tsp fresh grated nutmeg
  • 1/2 tsp ground ginger
  • 2 tsp baking soda
  • 1 3/4 cups pumpkin puree
  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
    2/3 cup buttermilk
  • 1 1/2 cups chocolate chips (I used mini chips)

Preheat the oven to 350 degrees. Spray two 9×5 loaf pans with nonstick spray and set aside.

In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger and baking soda. In another large bowl, whisk together the pumpkin, oil, sugar, eggs, vanilla and buttermilk until well blended. Fold the flour mixture into the pumpkin mixture just until combined, then fold in the chocolate chips. Divide the mixture between the pans and smooth the tops. Bake for approximately one hour, or until a tester comes clean from the middle. Allow to cool before removing from the pans. Wrap well in plastic wrap, and freeze for longer storage.

Chocolate Espresso Loaf

So the other night, Sabrina and I had this contrivance.

Well, more of a grandiose idea, I suppose.

Or a hare-brained scheme.

You get the picture.

In a moment of lunacy, we (read: I) thought it would be fun to take IQ tests. Which, in itself, is comical to begin with. Especially for me. We sat, side by side on my bed, going through the questions. Of course, it took me three times as long as her, because WHO knew that the test was 90% math?

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Suffice to say, it clearly illustrated the difference in our thinking/problem solving skills.

Which, if you think about it, is a nice way of saying she’s a whole lot smarter than I am ;)

One year ago: Baked Doughnuts

Chocolate Espresso Loaf – adapted from Serious Eats

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tbs. instant espresso powder
2 tsp baking powder
2 eggs
1 cup (7 ounces) sugar
1/2 cup vegetable oil
1 cup Greek yogurt
1/2 tsp vanilla extract
1/2 cup chocolate chips, for the top of the loaf

Grease an 8- by 4-inch loaf pan with oil and lightly dust with flour, knocking out any excess. Adjust oven rack to middle position and preheat oven to 350°F. In a small bowl, whisk together flour, cocoa powder, espresso powder, and baking powder; set aside.

In a large bowl, whisk together eggs and sugar until smooth. Add oil, yogurt, and vanilla extract and whisk until combined. Add dry ingredients to bowl and whisk until just combined.

Pour batter into prepared pan and smooth top. Sprinkle chocolate chips over top of cake. Bake until top is dry and a cake tester inserted into the middle of the cake comes out clean, about 50 minutes. Let cool 15 minutes then turn out onto a wire rack to finish cooling.

Cinnamon Swirl Chocolate Chip Quick Bread

As Ferris Bueller quite succinctly phrased it, “Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.”

With that in mind, I spent a lovely morning with Alexander, eating this bread (warmed, of course) while we discussed the most moving and imperative events going on right now.

No, it’s not what you think – in his world, moving and imperative refers to anything relating to Rob Dyrdek, Ridiculousness, and the grossest video he saw on YouTube.

…..sigh…….

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Cinnamon Swirl Chocolate Chip Quick Bread – adapted from amanda’s cooking

2 cups unbleached all purpose flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk
2 large eggs
1/4 cup canola oil
1 tsp vanilla extract
1/2 cup mini chocolate chips

For the cinnamon mixture

1/3 cup sugar
2 1/2 tsp ground cinnamon

Preheat oven to 350 degrees F. Lightly grease the bottom and halfway up the sides of a 9×5 inch loaf pan. Place prepared loaf pan onto a baking sheet.
In a large bowl, whisk together flour, baking soda, and baking powder. In another bowl, combine sugar, milk, oil, eggs, and vanilla. Mix thoroughly. Add wet ingredients to the dry ingredients all at once. Stir just until moistened and there are no more traces of flour. Batter may be lumpy, do not over mix.
Combine sugar and ground cinnamon to make the cinnamon swirl.
Add 1/2 of the batter to the pan, then sprinkle with half of the cinnamon sugar and all of the chocolate chips. Add remaining batter and top with remaining cinnamon sugar. Bake in preheated oven for 40 to 50 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow loaf to cool in pan for 10 minutes then remove to a wire rack to cool completely.

Chocolate Chocolate Chip Spice Bread

I have something so riveting, so compelling and so completely enthralling to say, that those of you with weak constitutions might want to sit down before I go any further with this dialogue….

Are you ready for this mornings’ stunning revelation?

I talk a lot…..

Now stop laughing for a moment please, I’m actually quite serious. I came about this realization when WordPress informed me that this will be my 200th post.

200? For real?

Yes, because unlike the Easter Bunny, Santa Claus, and refund checks from the IRS, this is actual, factual, and 100% real.

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And, my one year blog anniversary is rapidly approaching too. I think that’s an occasion worthy of a spectacular dinner/dessert.

Like I ever need a reason to bake.

Chocolate Chocolate Chip Spice Bread ~ adapted from a recipe by Nick Malgieri

Note: For a less intensely flavored bread, decrease the spice amounts by half.

1 1/3 cups all purpose flour
1/3 cup dutch process cocoa powder
1 tsp baking powder
1 tsp cinnamon
1 tsp grated nutmeg
1 tsp ground ginger
2 large eggs
½ cup granulated sugar
1/3 cup packed brown sugar
5 tbs. unsalted butter, melted
2/3 cup buttermilk (or yogurt, or sour cream)
1 cup chocolate chips

Preheat the oven to 350 degrees. Spray an 8” loaf pan with nonstick spray and set aside.

Sift together the flour, cocoa powder, baking powder, cinnamon, nutmeg and ginger into a medium size mixing bowl.

In a large bowl, whisk together the eggs and both sugars until well blended. Whisk in the butter and buttermilk.

Toss the chocolate chips with the flour mixture, then add to the egg mixture and stir gently just until everything comes together. Pour the batter into the prepared pan and lightly smooth the top.

Bake until a tester comes clean from the center, about 35 minutes. Remove from the oven and allow to cool for 15 minutes, then turn it out onto a wire rack to cool completely. Wrap tightly in plastic wrap.