|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 2g||6%|
|Total Sugars 15g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a super tasty and easy peanut butter bread that is perfect for all the nut lovers in the house (as well as those of us that are partial to the combo of peanut butter and chocolate—and isn't that just everyone?). It calls for only a handful of ingredients and all of them are likely sitting in your cupboard right now. Bonus: It also comes together in minutes.
The bread is lovely warm or at room temp. It has a moist crumb and a subtle, but delicious, peanut butter flavor. It can be toasted and slathered in salted butter or Nutella for an extra indulgent treat. This "snacking" bread keeps well on the counter for a few days, wrapped in plastic wrap—or it can be frozen for up to a month. It walks the line between breakfast and dessert (with snacking in between) and thus is infinitely versatile in all the best ways.
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon kosher salt
1 cup chocolate chips
1/4 cup vegetable oil
2/3 cup light brown sugar
1 large egg, room temperature
1 large egg yolk
2 teaspoons pure vanilla extract
2/3 cup whole milk
3/4 cup creamy peanut butter, such as Skippy
Gather the ingredients.
Preheat oven to 350 F. Grease a 9 x 5-inch loaf pan with nonstick spray or softened butter.
Whisk dry ingredients and chocolate chips together in a large bowl.
In another large bowl, whisk oil and sugar until combined.
Add egg and yolk, one at a time, plus vanilla, whisking after each addition, to oil and sugar mixture.
Add peanut butter and milk and whisk again.
Add dry ingredients and fold gently to combine with a flexible spatula.
Transfer batter to prepared pan, smoothing top, if necessary.
Bake for 50 to 55 minutes, rotating at halfway point. The bread is ready when a cake tester comes out with a moist crumb or two.
Cool bread in pan on a cooling rack for 10 minutes. Then remove bread from pan to cool completely—or don't and enjoy a slice while the chocolate is still melty and soft.
The bread will keep on counter wrapped in plastic wrap for up to three days and may even be better on day two.
- Do not over mix the dough. It is easy to do so and you should stop mixing when you still see streaks of flour.
- Use room temperature peanut butter, as it will be easier to incorporate into your batter.
- Use chunky peanut butter for an even stronger peanut butter flavor and vibe; or add chopped salted and roasted peanuts into the dough, about 1/2 to 3/4 of a cup.
- Omit the chocolate if you would like, or add half peanut butter chips and half chocolate.
- Glaze the bread once cooled with confectioners' sugar, peanut butter and milk (about 1/2 cup of sugar, 1/4 cup peanut butter and 3 tablespoons, or so of milk).
- Make PB &J bread by dolloping 3/4 to 1 cup of jam on top of the bread batter once it is in the pan and use a long skewer to swirl it in.