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
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 🙂
Add The View from Great Island as a Trusted Google Source
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.
Your a genius. Easy and wonderful. Second one already in the oven for tomorrow.
Awwwww 🙂
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.
Can I substitute Splenda for the Brown Sugar? Thanks! I’m psyched to make this!
I’m not super experienced when it comes to sugar substitutes, Mark, so I can’t say for sure, sorry!
Can you use regular milk?
Yes, sure.
Hi Sue
Can I substitute self raising flour for the all purpose flour?
If yes, what’s the ratio?
Yes, it would be the same amount, and omit the leaveners.
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!
Can I sub cashew butter instead of peanut butter?
Yes!
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.
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.
I totally understand what you are getting at. You have a bowl of dry ingredients, a bowl of the sugar PB egg and vanilla mixture. Then it says add the flour mixture to the cream. What about the bowl off pb, egg,sugar and vanilla mixture? I mixed the cream with the other liquids then added the flour. Hope it turns out.
Just made this, but it’s not sweet and tastes like flour?
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.
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.
Sue, would there be a problem with using chunky peanut butter in this recipe? That’s what I always have on hand!
No, not at all Monique 🙂