Peanut Butter and Chocolate Chip Loaf

An easy to make Peanut Butter and Chocolate Chip Loaf that can be enjoyed plain, toasted with butter and honey, jelly or for a more decadent treat Nutella.

This easy and delicious peanut butter and chocolate chip bread recipe is for all the peanut butter lovers looking for a different way to incorporate peanut butter into their baked goods.

How to Make it

This recipe for chocolate chip peanut butter bread is easy to make and is a great opportunity to invite the kids into the kitchen and get them baking with you.

Here's an overview of the ingredients and steps to making this loaf. Please see the recipe card at the end of this post for ingredient amounts.

Ingredients Overview:

• Whole wheat pastry flour. Including whole wheat pastry flour increases the nutrition factor but you can substitute all-purpose flour.
• All-purpose flour
• Baking powder
• Salt
• Brown sugar
• Peanut butter. You'll need a full cup of smooth peanut butter which means you'll actually taste the peanut butter in this bread.
• Milk. I used 2% but you can also use 1%.
• Eggs. Remember to remove them from the refrigerator ahead of time so they are at room temperature when you make the bread.
• Semi-sweet chocolate chips. You can use regular sized or mini chocolate chips. If you don't want to include chocolate, you can omit it and leave the bread plain.

Steps Overview:

1. Start by preheating your oven and preparing your loaf pan by greasing and dusting it with flour.
2. In a medium bowl, whisk together the flours, baking powder, and salt. Set aside.
3. In the bowl of your mixer, add the sugar and peanut butter and beat until combined. Add in the eggs, one at a time, and beat until incorporated.
4. With the mixer on low speed, add half the flour mixture, then half the milk, combine until blended and then repeat by adding the rest of the flour and milk. Mix until the flour is incorporated and the batter is smooth.
5. If using, stir in the chocolate chips and pour the batter into the greased loaf pan.
6. Bake until the loaf is golden brown and a toothpick inserted into the loaf comes out clean.
7. Cool loaf in the pan for 15 minutes and then turn the loaf out unto a wire rack to finish cooling.

Serving Suggestions

This Peanut Butter and Chocolate Chip Loaf is an easy way to have a quick breakfast and makes a great afternoon snack with a tall glass of milk. It's also great for serving at brunches.

I think you'll find many fun ways to eat this bread. Top slices with butter, jam or Nutella. Or again, toast slices of this bread and spread butter and honey on them or even peanut butter with slices of banana.

Storage Instructions

Peanut butter quick bread can be stored in an airtight container at room temperature for up to 3 days.

You can also freeze the entire loaf or part of it for up to three months. Just make sure to wrap well in plastic wrap and then store it in a freezer bag.

To thaw the bread, remove it from the freezer and let it thaw in the refrigerator overnight.

Enjoy!

More Peanut Butter Treats

• Peanut Butter and Chocolate Chip Cookies
• Cocoa Quinoa Puffs and Peanut Butter Squares
• Peanut Butter and Chocolate Cheesecake
• Baked Thai Chicken Wings with Peanut Sauce

Peanut Butter and Chocolate Chip Loaf

Author: Recipe adapted from She Wears Many Hats

Try slices of this delicious Peanut Butter and Chocolate Chip Loaf plain, toasted with butter and honey, jelly or for a more decadent treat, Nutella.

4.86 from 7 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Dessert/ snack

Cuisine American

Servings 12

Calories 325 kcal

Ingredients

  

1x2x3x

• 1 cup whole wheat pastry flour
• ¾ cup all-purpose flour
• 1 tbsp. baking powder
• 1 tsp. sea salt
• ⅔ cup packed light brown sugar
• 1 cup peanut butter smooth
• 1 cup milk I used 2%
• 2 large eggs
• ¾ cup semi-sweet chocolate chips regular or mini

Instructions

 

• Position a rack in the center of the oven and heat the oven to 350°F.
• Grease and flour one 9x5x3- inch loaf pan.
• In a medium bowl, whisk together the flours, baking powder, and salt. Set aside.
• In the bowl of your mixer, beat the sugar and peanut butter until well combined.
• Add the eggs, one at a time, beating until incorporated.
• Mixing on low speed, add half the flour mixture, then half the milk, mix until blended and then repeat by adding the rest of the flour and milk. Mix until all the flour is incorporated, scrape the bowl and then continue mixing until batter is smooth.
• Stir in the chocolate chips by hand.
• Pour the batter into the greased loaf pan.
• Bake until the loaf is golden brown and a toothpick inserted into the loaf comes out clean, about 50 to 55 minutes.
• Cool in the pan on a rack for 15 minutes and then turn the loaf out unto a wire rack to cool.

Notes

1. Whole wheat pastry flour can be substituted with all-purpose flour.
2. The loaf can be frozen for up to three months. Wrap loaf with plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator.

Nutrition

Calories: 325kcalCarbohydrates: 37gProtein: 10gFat: 17gSaturated Fat: 5gTrans Fat: 1gCholesterol: 30mgSodium: 283mgPotassium: 426mgFiber: 3gSugar: 19gVitamin A: 79IUCalcium: 111mgIron: 2mg

Keyword Peanut Butter and Chocolate Chip Bread, Peanut Butter and Chocolate Chip Loaf, Peanut Butter Bread

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