Bread Chocolate Dessert Quick bread Winter

Peanut Butter Chocolate Chip Bread




This post may contain affiliate links. Please read my disclosure policy.

a loaf of peanut butter chocolate chip bread

Peanut Butter Chocolate Chip Bread might just be the perfect quick bread recipe…moist, peanutty, and loaded with chocolate chips!  Is it a bread?  Is it a cake?  Doesn’t matter what you call it, it makes an indulgent breakfast or snack.

peanut butter chocolate chip bread

I made this chocolate chip peanut butter quick bread for totally selfish reasons…

I’d love to say I did it for you, but I can’t lie, I did it for me.  It’s a combination I can’t resist.  And I love easy loaf cake recipes, they seem tailor made for lazy weekends.  Sure, I could have baked up  my Better Than Starbucks Banana Walnut Bread, or my Double Chocolate Banana Bread, or my Buttermilk Lemon Bread, but I felt like something different.  Maybe it’s the mid February doldrums, but I need a little something special to get me though.

a loaf of chocolate chip peanut butter bread just out of the oven

This chocolate chip peanut butter loaf cake is the result of much trial and error!

The recipe was definitely a labor of love. Testing and retesting multiple rounds of peanut butter chocolate chip bread recipes took over my life for a couple of days.  I went through bags and bags of chocolate chips and jars of pb. My goal was to bake a moist quick bread that showcased everybody’s favorite combo, pb and chocolate.  Sounds simple, I know, but somehow, it wasn’t.  My first try was too dry, another attempt took way too long to bake and got over cooked on the outside, while still underdone inside.  But I finally nailed it, and I’m excited to share it with you today.  It was not only the best bread, it was the easiest to make…go figure.

peanut butter chocolate chip bread, sliced

How to store this quick bread

  • As with all quick breads, this will tend to dry out once cut, so keep it intact until you’re ready to enjoy.
  • Store it covered with foil on the counter and it will last a couple of days.
  • If you want to keep individual slices, wrap them well with plastic wrap to keep moist.

peanut butter chocolate chip loaf cake

Peanut butter and chocolate are a dream team!

MOIST PEANUT BUTTER CHOCOLATE CHIP BREAD, SLICED

WANT TO TRY THIS PEANUT BUTTER CHOCOLATE CHIP BREAD RECIPE?

PIN IT TO YOUR FAVORITE DESSERT BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT INSPIRATION ~  I LOVE TO PIN 🙂

a loaf of peanut butter chocolate chip bread
Add to Your Recipe Box
Print
4.43 from 35 votes

Chocolate Chip Peanut Butter Bread

Peanut Butter Chocolate Chip Bread is the perfect quick bread...moist, peanutty, and loaded with chocolate chips!  It makes an indulgent breakfast or snack.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Yield 10 servings

Equipment

  • 9x5 loaf pan

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup creamy peanut butter
  • 1/2 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla paste or extract
  • 3/4 cup half and half or buttermilk
  • 1 1/3 cup semi sweet or dark chocolate chips, divided

Instructions

  • Preheat oven to 350F Lightly grease and line a 9x5 loaf pan with a sheet of parchment paper. This will allow you to lift it out easily after baking.
  • Sift the flour, baking powder, soda, and salt together and set aside.
  • Whisk or beat the peanut butter, sugar, oil, egg, and vanilla together in a mixing bowl. Make sure to beat well so it is all evenly combined.
  • Add the dry ingredients alternately to the bowl with the half and half, beginning and ending with the dry. Fold in one cup of the chocolate chips.
  • Spread the batter into your prepared pan and smooth out the top. The batter will seem a bit greasy at this point. Top the bread with the reserved 1/3 cup of chips and bake for 50-55 minutes, or until a toothpick inserted near the center comes out without wet batter on it. I like to tend the bread with foil after about 40 minutes so the top doesn't brown too much.
  • Let the bread cool in the pan for 5 minutes, then gently lift it out to a rack. Try to let the bread cool a bit more before slicing, but I can never wait very long...it's amazing warm.

chocolate chip peanut butter bread pin

email sign up prompt

You Might Also Like

29 Comments

    Leave a Reply






  • Reply
    Sarah R.
    June 14, 2020 at 1:24 pm

    5 stars
    I opened this recipe post thinking it was a PB banana bread recipe (I have some overripe bananas I needed to use up), once I realized it was just PB I decided to go with it. I used half the oil and reduced the peanut butter a little bit but added 2 mashed bananas and this bread was absolutely delicious!! I highly recommend this to anyone. It was not overly sweet just the right amount of sugar.

  • Reply
    Angie Thomas
    June 1, 2020 at 7:50 am

    5 stars
    This was fantastic! I made it exactly as written, I’m not sure why people would think it’s not sweet enough. The chocolate chips make it very sweet, Glad I didn’t add anything extra. I am considering making this with ground oat flour next time just to make it gluten-free. Any thoughts as to any of the adjustments I might make? Do you think I would need more liquid?

  • Reply
    Erica
    May 21, 2020 at 9:14 pm

    5 stars
    This was fun. I blended the wet ingredients including the half n half and it mixed well with the dry ingredients and made a good loaf. I added extra brown sugar. Yum!

  • Reply
    Dena Glick
    May 11, 2020 at 11:45 am

    Can you use a non-dairy milk option?

    • Reply
      Sue
      May 11, 2020 at 1:11 pm

      Yes, that should work fine.

  • Reply
    Hope King
    May 10, 2020 at 7:17 am

    Hi 🙂 is there a chance you know the calorie count per serving??

  • Reply
    LakeGirl
    May 8, 2020 at 1:06 pm

    5 stars
    Made this as directed-with additional 3 T. brown sugar (after some reviews mentioned it could be sweeter). It was DELICIOUS!!!
    We enjoyed it both warm & at room temp. I know my GRANDsons will love this when they visit! Thanks so much for a great recipe!

  • Reply
    Renee
    May 2, 2020 at 10:55 pm

    Hi. Can I use butter rather then oil? I’ve used butter before but not with a peanut butter banana bread. Thank you!!

    • Reply
      Sue
      May 3, 2020 at 7:09 am

      Yes, that should be fine.

  • Reply
    Tiffany R M
    May 1, 2020 at 7:35 pm

    5 stars
    Your a genius. Easy and wonderful. Second one already in the oven for tomorrow.

    • Reply
      Sue
      May 1, 2020 at 7:54 pm

      Awwwww 🙂

  • Reply
    Catherine Maxey
    April 29, 2020 at 2:35 pm

    5 stars
    great recipe. I use evaporated milk, undiluted. I also added about a 1/2 cup chopped spicey peanuts, gives it a bit of a bite. the other change I made was using 3/4 cup brownie mix that I wanted to use up and the 1 cup flour.

  • Reply
    Mark
    April 21, 2020 at 2:53 pm

    Can I substitute Splenda for the Brown Sugar? Thanks! I’m psyched to make this!

    • Reply
      Sue
      April 21, 2020 at 4:48 pm

      I’m not super experienced when it comes to sugar substitutes, Mark, so I can’t say for sure, sorry!

  • Reply
    Gaby
    April 7, 2020 at 10:17 am

    Can you use regular milk?

    • Reply
      Sue
      April 7, 2020 at 10:38 am

      Yes, sure.

      • Reply
        Jarina
        June 7, 2020 at 10:35 pm

        Hi Sue
        Can I substitute self raising flour for the all purpose flour?
        If yes, what’s the ratio?

        • Reply
          Sue
          June 8, 2020 at 6:46 am

          Yes, it would be the same amount, and omit the leaveners.

  • Reply
    Nancy Douglass
    April 3, 2020 at 5:40 am

    5 stars
    So good! The brown sugar gives the bread a subtle, delicious, caramel-y sweetness. Gorgeous color. Chocolate chips and peanut butter—always a winning combination!

  • Reply
    Alethea Crossman
    March 16, 2020 at 7:59 pm

    Can I sub cashew butter instead of peanut butter?

    • Reply
      Sue
      March 16, 2020 at 8:01 pm

      Yes!

  • Reply
    DeeGee
    March 16, 2020 at 12:12 pm

    I’m confused!! You said nothing about the half and half, where it goes, or if you use buttermilk, but you’re saying to add the dry mix to the bowl with the half and half!!! So when do you incorporate the wet mix? You’re adding the chips and then putting it in the loaf pan to bake with no mention of the wet mix of PB, sugar, oil, egg, and vanilla. Please revise your instructions. I wanted to try this but not as it is written.

    • Reply
      Sue
      March 16, 2020 at 1:08 pm

      The half and half is in step 4. You’ll add the dry mixture alternately with the half and half, to the wet mixture bowl.

  • Reply
    Brenda
    February 19, 2020 at 4:17 pm

    Just made this, but it’s not sweet and tastes like flour?

  • Reply
    Patricia Larson
    February 17, 2020 at 11:16 am

    Can you use natural peanut butters, a lot of recipes specify that they are not to be used, you didn’t say. Thanks in advance for. What I am sore is going to be my new favorite bread.

    • Reply
      Sue
      February 17, 2020 at 11:18 am

      I prefer to use regular peanut butter for baking Patricia, and so I haven’t tried anything else in this bread, but as long as you stir it really well to incorporate any excess oil into the peanut butter, you should be ok.

  • Reply
    Monique Domian
    February 17, 2020 at 9:06 am

    Sue, would there be a problem with using chunky peanut butter in this recipe? That’s what I always have on hand!

    • Reply
      Sue
      February 17, 2020 at 10:14 am

      No, not at all Monique 🙂