Chocolate Chip Peanut Butter Bread
User Reviews
4.6
Chocolate Chip Peanut Butter Bread
Description
Chocolate Chip Peanut Butter Bread combines creamy peanut butter and semi-sweet chocolate chips into a sweet, moist bread. The recipe starts by sifting together flour, baking powder, baking soda, and salt, then mixing with peanut butter, sugar, oil, egg, and vanilla for a well-combined batter. Half and half is added alternately with the dry ingredients to achieve the proper texture. Chocolate chips are folded in before baking in a lined loaf pan at 350°F for about 50-55 minutes. Tent with foil near the end if the top is browning too quickly.
The result is a rich, tender bread with pockets of melted chocolate throughout, suitable for slices at breakfast or as a snack. Cooling the bread on a rack after baking helps it set for easier slicing.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup peanut butter creamy
- 1/2 cup brown sugar packed
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract or vanilla paste
- 3/4 cup half and half or buttermilk
- 1 1/3 cup semi sweet chocolate chips 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.
User Reviews
Overall Rating
4.6
You'll Also Love
