Chocolate Chip Grape Nut Bread

No butter. No oil. Just buttermilk-soaked Grape-Nuts doing the heavy lifting.

This quick bread gets its texture from a cup of Grape-Nuts cereal softened in buttermilk for 10 minutes, which creates a nutty, chewy crumb that’s surprisingly moist for something with almost no fat in the batter.

Chocolate chips scattered throughout keep things interesting, and the buttermilk adds a subtle tang that balances the sweetness.

It makes two full-size loaves, so you can eat one now and freeze the other for later.

Pro Tips

• Give the Grape-Nuts the full 10-minute soak. They need to absorb the buttermilk or they’ll be rock-hard pebbles in your bread.
• Don’t overmix the batter once the flour goes in. Quick breads toughen up fast with too much stirring.
• Start checking at 40 minutes with a toothpick. Two loaves in the oven can throw off timing depending on your oven’s hot spots.
• Slice with a serrated knife after the loaves have cooled at least 15 minutes. Warm quick bread compresses under a straight blade.