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Chocolate Chip Peanut Butter Bread Recipe

★★★★★

4.4 from 92 reviews
  • Author: Naomi
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x

Description

This Chocolate Chip Peanut Butter Bread is a moist, flavorful quick bread combining the rich, nutty taste of creamy peanut butter with sweet semi-sweet chocolate chips. Perfect for breakfast or a comforting snack, it features a tender crumb thanks to the balanced mix of baking powder and baking soda, enhanced with vanilla and a touch of buttermilk. The bread is baked to golden perfection with a gooey chocolate chip topping, providing an indulgent yet easy-to-make treat.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 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

Add-ins

  • 1 1/3 cup semi-sweet or dark chocolate chips, divided

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 loaf pan and line it with parchment paper to ensure the bread can be easily removed after baking.
  2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk or beat the creamy peanut butter, packed brown sugar, vegetable oil, egg, and vanilla paste or extract thoroughly until the mixture is well combined and smooth.
  4. Combine Wet and Dry Alternately: Add the dry ingredients to the wet mixture alternately with the half and half or buttermilk—start and end with the dry ingredients. Gently fold in 1 cup of the chocolate chips to distribute evenly throughout the batter.
  5. Fill Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top. The batter will appear slightly greasy at this stage. Sprinkle the remaining 1/3 cup of chocolate chips over the top of the batter.
  6. Bake and Tent: Bake the bread in the preheated oven for 50 to 55 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs. After about 40 minutes, you may tent the bread loosely with aluminum foil to prevent excessive browning on top.
  7. Cool and Serve: Allow the bread to cool in the pan for 5 minutes. Then gently lift it out using the parchment paper and transfer it to a wire rack to cool further. Although optimal when slightly cooled, this bread is delicious warm right out of the oven.

Notes

  • Using parchment paper makes removing the bread much easier and helps maintain the loaf’s shape.
  • Alternating dry ingredients with buttermilk helps keep the batter smooth and the bread moist.
  • Tenting with foil prevents the bread’s top from becoming too dark or burnt.
  • You can substitute half and half with full-fat buttermilk for a slightly tangier flavor and tender crumb.
  • For a nut allergy-friendly version, try substituting peanut butter with sunflower seed butter and use dairy-free milk if necessary.
  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: chocolate chip peanut butter bread, quick bread, peanut butter bread, chocolate chip loaf, easy baked bread, sweet bread

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Find it online: https://naomifletcher.com/chocolate-chip-peanut-butter-bread-recipe/