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Chocolate Chip Peanut Butter Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 223 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Dessert,Bread
  • Method: Baking
  • Cuisine: American

Description

This Chocolate Chip Peanut Butter Bread is a moist, flavorful treat that combines the rich creaminess of peanut butter with sweet chocolate chips baked into a soft, tender loaf. Perfect for breakfast, snacks, or dessert, this easy-to-make bread features a lovely balance of nutty and chocolate flavors with a hint of vanilla and a buttery texture from half and half or buttermilk. It’s baked in a loaf pan for a classic shape and topped with extra chocolate chips for an irresistible finish.

Ingredients

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 9x5 inch loaf pan and line it with parchment paper. This will make it easier to remove the bread after baking.
  2. Sift Dry Ingredients: In a separate 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 together the creamy peanut butter, packed brown sugar, vegetable oil, egg, and vanilla extract or paste. Make sure everything is combined evenly and the mixture is smooth.
  4. Combine Dry and Wet Ingredients: Add the sifted dry ingredients alternately with the half and half (or buttermilk) into the peanut butter mixture, starting and ending with the dry ingredients. Fold in 1 cup of the chocolate chips gently to distribute without overmixing.
  5. Fill Pan and Add Topping: Spread the batter evenly into the prepared loaf pan and smooth the top with a spatula. The batter may appear slightly greasy. Sprinkle the remaining 1/3 cup chocolate chips evenly over the top.
  6. Bake: Place the loaf pan in the preheated oven and bake for 50 to 55 minutes. About 40 minutes into baking, tent the top loosely with aluminum foil to prevent over-browning. The bread is done when a toothpick inserted near the center comes out clean or with just a few moist crumbs.
  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 to a wire rack to cool further. While it’s best served after cooling slightly, it’s delicious warm as well.

Notes

  • Using parchment paper helps remove the bread without sticking or breaking.
  • You can substitute buttermilk for half and half to add a slight tang and tender crumb.
  • Tenting with foil prevents the chocolate chips and top from burning.
  • Store leftover bread wrapped in foil or airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Feel free to swap semi sweet chocolate chips for dark or milk chocolate depending on your preference.

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