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Chocolate Chip Peanut Butter Bread Recipe

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4.4 from 59 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings

Description

This delectable Chocolate Chip Peanut Butter Bread combines rich peanut butter and semisweet chocolate chips in a moist, fluffy loaf topped with a crunchy cocoa crumb topping. Perfect for breakfast, snacks, or dessert, this recipe features a delightful marbled batter baked to golden perfection for a sweet and nutty treat that’s sure to please chocolate and peanut butter lovers alike.

Ingredients

Bread Batter

  • 2 cups white all-purpose flour
  • 2 teaspoons baking powder (double acting)
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 3/4 cup peanut butter (chunky or smooth, room temperature)
  • 1/2 cup granulated sugar
  • 1/3 cup safflower oil
  • 1 large egg (room temperature)
  • 1 cup milk
  • 1 teaspoon vanilla extract

Crumb Topping

  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons unsalted butter (cut into 1/4-inch pieces)
  • 2 tablespoons finely chopped, dry-roasted peanuts

Instructions

  1. Sift dry ingredients: Preheat your oven to 350°F (176°C). Grease and flour or lightly spray a 9 x 5 inch loaf pan and set aside. Using a mesh strainer over a large bowl, sift together the flour, baking powder, and salt to ensure even mixing and a light crumb.
  2. Add chocolate chips: Stir the semisweet chocolate chips into the sifted dry ingredients, then make a well in the center of the mixture and set aside.
  3. Beat wet ingredients: In a separate medium bowl, place the peanut butter and use an electric mixer to break it up and soften it. Gradually beat in the granulated sugar, egg, safflower oil, milk, and vanilla extract until the mixture is smooth and well combined.
  4. Combine wet and dry ingredients: Pour the wet mixture into the well in the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
  5. Prepare crumb topping: In a small bowl, combine the sugar, unsweetened cocoa powder, unsalted butter pieces, and chopped dry-roasted peanuts. Stir until all ingredients are evenly mixed and crumbly.
  6. Assemble the bread: Spoon half of the bread batter into the prepared loaf pan. Sprinkle half of the crumb topping evenly over the batter. Add the remaining batter over the crumb layer, then sprinkle the remaining crumb topping on top.
  7. Marble the batter: Using a butter knife or spoon handle, gently draw through the batter and crumb topping in a zigzag motion to create a slight marbled effect without blending the layers completely.
  8. Bake the bread: Place the pan in the preheated oven and bake for 50-55 minutes, or until the top is risen and golden and a toothpick inserted into the center comes out clean without any raw batter.
  9. Cool completely: Remove the bread from the oven and let it cool in the pan on a wire rack for about 25 minutes. Carefully unmold the bread onto the wire rack, placing it top-side up, and allow it to cool completely before slicing into nine 1-inch slices.

Notes

  • Make sure all your wet ingredients are at room temperature for better mixing and texture.
  • Do not overmix the batter to avoid a tough bread.
  • Use a gentle hand when marbling to retain the distinct layers of batter and crumb topping.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a nut-free version, substitute peanut butter with sunflower seed butter and omit chopped peanuts from the topping.
  • Prep Time: 20 minutes
  • Cook Time: 50-55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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