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Peanut Butter Chocolate Chip Bread

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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!





a loaf of peanut butter chocolate chip bread
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4.37 from 11 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


  • 9x5 loaf pan


  • 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


  • 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's amazing warm.

chocolate chip peanut butter bread pin

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    Leave a Reply

  • Reply
    April 7, 2020 at 10:17 am

    Can you use regular milk?

    • Reply
      April 7, 2020 at 10:38 am

      Yes, sure.

  • 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
      March 16, 2020 at 8:01 pm


  • Reply
    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
      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
    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
      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
      February 17, 2020 at 10:14 am

      No, not at all Monique :)