Chocolate Coconut Oat Bread

Healthy Bread

I’m a sucker for having something sweet with my tea. It always ends up being either a pound cake, banana bread and now this quick bread. For some reason, denser breads just go perfectly with tea. I wanted to make a quick bread that was a tad healthier. This one is chock full of fiber and loaded with almonds, chocolate chips and my favorite add-in: toasted coconut flakes. Can we talk about how amazing toasted coconut smells?! Sometimes I stick a pan strewn with coconut flakes under the broiler for a minute or two to perfume my apartment with the most tropical scent. Yep I’ve done that, and nope I’m not embarrassed.

This bread, like my banana bread is really easy to plop in the pan and a perfect treat for those blue-inducing mornings spent glued to a swivel chair behind a computer screen.

Healthy Oat Bread

If you like oats and the #fitlife, you will love this.Those chocolate chips are little treasures in there. I personally think they are really important because they give that extra depth of flavor. But if you’re a stickler, leave them out, put in raisins (they will make the bread extra moist). Also, this bread is best serves after letting it cool for an hour, and gets lovely and moist the next day. You can leave it on the counter covered with foil for up to five days!

If you’re more into visuals, check out how I make this!

 

Chocolate Coconut Oat Bread
 
Prep time
Cook time
Total time
 
This bread is healthy and full of good stuff you need with your coffee!
Author:
Recipe type: Breakfast/Dessert
Serves: 1 loaf
Ingredients
  • 2 cups All-Purpose flour
  • 1 cup quick oats
  • ⅓ cup brown sugar
  • ½ cup white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup sliced almonds
  • ¾ cup toasted coconut flakes
  • ¾ cup chocolate chips
  • 2 eggs
  • 1 cup milk
  • ⅓ cup sour cream
  • ¼ cup brown butter (or plain melted butter)
Instructions
  1. Preheat oven to 350 degrees F and grease and line a 9x5 inch loaf pan.
  2. In a mixing bowl, whisk together the dry ingredients.
  3. In a separate jug, beat your wet ingredients. (If using brown butter, melt butter and cook on a very low heat for about 20 minutes until it smells nutty and turns brown in colors. Don't burn it, though!)
  4. Now pour the wet into the dry and mix only until the dry ingredients are moistened. The batter will be lumpy and really thick but don't over mix because the bread will end up being tough. Top with some extra coconut flakes
  5. Pour the batter in the prepared pan and bake for 50-55 minutes until skewer inserted in the center comes out clean.
  6. Let cool for an hour before slicing (to get a clean slice but who likes waiting!).

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