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.
I followed this bread recipe exactly and it was delicious! My husband is terminally ill and won’t eat much nowadays, but he gobbled this up. Thank you for such a delicious recipe and for helping me to get my husband to eat something.
We made the peanut butter chocolate chip bread it was very bland not sweet enough
Loved it – it was. a hit with the whole family. No leftovers, always a good sign. I substituted apple sauce for the oil and skim milk for the dairy as it was all I had on hand.
Wow, nice healthy makeover, thanks!
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.
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?
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!
Can you use a non-dairy milk option?
Yes, that should work fine.
Hi 🙂 is there a chance you know the calorie count per serving??
I don’t usually include nutritional info on my desserts, Hope, sorry! There are lots of calculators you can access online if you want to plug in the details, like this one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
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!
Hi. Can I use butter rather then oil? I’ve used butter before but not with a peanut butter banana bread. Thank you!!
Yes, that should be fine.