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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.

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Peanut Butter and Chocolate Chip Loaf on cutting board with cut slices.

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.

Top view of a Peanut Butter and Chocolate Chip Loaf on a cutting board.

How to Make it

This recipe is easy to make and is a great opportunity to invite the kids into the kitchen and get them involved in making this bread with you.

Ingredients Overview:

  • Whole wheat pastry flour. I like to include whole wheat pastry flour to increase 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. Two large 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:

  • Start by preheating your oven and preparing your loaf pan by greasing and dusting it with flour.
  • In a medium bowl, whisk together the flours, baking powder, and salt. Set aside.
  • 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.
  • 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.
  • If using, stir in the chocolate chips and 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.
  • Cool loaf in the pan for 15 minutes and then turn the loaf out unto a wire rack to finish cooling.
Peanut Butter and Chocolate Chip Loaf on cutting board.

How to Eat Peanut Butter Bread

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.

How to Store:

You can also freeze the 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 Loaf on cutting board.

Peanut Butter and Chocolate Chip Loaf

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.
4.84 from 6 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Breakfast, Dessert/ snack
Cuisine American
Servings 12
Calories 325 kcal

Ingredients
  

  • 1 cup whole wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. sea salt
  • 2/3 cup packed light brown sugar
  • 1 cup peanut butter smooth
  • 1 cup milk I used 2%
  • 2 large eggs
  • 3/4 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
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!
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