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.
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.
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.
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 and chocolate are a dream team!
- Peanut Butter Chocolate Chip Shortbread Cookies
- Peanut Butter Chocolate Chip Scones
- Flourless Peanut Butter Chocolate Chip Cookies
- Peanut Butter Frosted Brownies
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Chocolate Chip Peanut Butter Bread
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.
46 Comments
Rebecca Friedman
September 20, 2021 at 10:01 amDelicious! I substituted 3/4 cup of whole wheat pastry flour for some of the AP flour and it baked up beautifully in about 58 minutes.
Jacqueline
September 1, 2021 at 5:40 amI made this a couple weeks ago. It makes for a great topping on ice cream! Also, just a question: I kept putting the bread back into the oven because I wasn’t sure if it was baked or not since my knife was coming up with some crumbs on it. But I think I overbaked it. How can I tell the difference between dry crumbs getting stuck because of the chocolate or some other sticky ingredient and it simply not being done?
Kerry
February 13, 2021 at 9:36 amMade this yesterday. Thr consistency is more like a giant cookie or brownie, not bread. But really yummy. Will definitely made it again and play with it until I get it right.
Sue Moran
February 13, 2021 at 10:03 amThe pb and chocolate give this bread a rich texture, for sure!
Jenny Maambong
February 13, 2021 at 8:58 amI tried this today! I tweak this a little bit. I put 1 cup of peanut butter, 3/4 cups of brown sugar, 2 eggs and added 50 grams of melted unsalted butter, It was super moist and taste like heaven. Thank you so much for this heavenly made recipe! My husband and kids super dooper loved it!
Natalie
January 28, 2021 at 7:23 pmSo I was reading the comments and I guess I had left a review already a few weeks ago and then again tonight! LOL so that tells you how much I love it.
Natalie
January 28, 2021 at 7:21 pmMy favorite go-to low sugar pick-me-up desert! ( I use dark chocolate 70% instead). OMG I’ve now made this 3 times since I first baked it in December 2020. I LOVE IT. To me it is low-sugar and fills you up and curbs my chocolate addiction 😉 It’s the only thing I changed. Great with a cup of coffee. Thank you for this recipe. xo
GG
January 14, 2021 at 1:38 pmThis came out very dry 🙁
Sue Moran
January 14, 2021 at 2:52 pmSo sorry GG, could it have been a touch too much flour, or slightly too long baking?
Renae
January 17, 2021 at 6:36 amFollowed directions exactly. I would have left off the chips on top.Because, it was so pretty coming out of the oven, but I think the weight of the chips on top made it fall in the middle. Nevertheless, my family really liked the bread. I will try it again, maybe as muffins.
Natalie
January 11, 2021 at 1:29 pmAbsolutely delicious. I wanted used dark chocolate chips and it was so good too.
Made it last week and making it again this week, it was too good. lol
Natalie
January 11, 2021 at 1:30 pmI meant to say “I used dark chocolate” lol. – Natalie
Sue Moran
January 11, 2021 at 5:55 pmdark chocolate and peanut butter is an addictive combo 🙂