Peanut Butter Chocolate Chip Bread is perfect for all of you Reese’s® Pieces addicts. You just can’t go wrong with the combination of peanut butter and chocolate chips. They join together here in a quick bread loaf that requires no yeast. It only takes about 10 minutes to mix up the batter, then toss it in the oven. This loaf is moist, dense, and not overly sweet. Use it as a breakfast bread or a snack. You can easily modify it to suit your needs, so check out my suggestions in the notes below.
Try Peanut Butter Chocolate Chip Bread for breakfast. I love it toasted with a heavy smear of butter. 🙂
Peanut Butter Chocolate Chip Bread Recipe
1-3/4 cups all-purpose flour
1 Tablespoon baking powder (not baking soda)
1/2 teaspoon table salt
1 cup creamy peanut butter
1 cup granulated white sugar
2 large eggs
1 cup whole milk
1-1/4 cups semi-sweet chocolate chips, divided use
1/4 cup (about 1.5 ounces) salted peanut halves
Preheat the oven to 375 F. Coat a 9- by 5-inch loaf pan with butter-flavored vegetable spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the peanut butter and sugar until well-combined. Beat in the eggs, one at a time, until smooth. Finally, add the milk on low speed. (This may get a little messy with a hand mixer. A large bowl is necessary. You may need to constantly turn the hand mixer on and off to avoid major splatters. Better yet, whisk in by hand.)
Using a large dinner fork, stir the flour mixture by hand into the wet ingredients just until combined. Some small lumps may remain. Do not overmix.
Spoon half of the mixture into the prepared loaf pan. Sprinkle 1 cup of the chocolate chips over the batter. Carefully spoon the other half of the batter over the chocolate chip layer. Top with the remaining 1/4 cup of chocolate chips and the peanut halves. Gently press the toppings a little into the top of the batter or tap the pan gently on the counter a couple of times.
Bake 45 to 55 minutes or until a toothpick comes out clean when inserted into the center. (Oven temperatures vary.) Cool on a rack for 10 to 15 minutes before releasing from the pan to cool completely.
Yield: 8 to 10 servings
• For extra fiber and crunch, substitute crunchy peanut butter for the creamy peanut butter.
• Low-fat, 2%, or skim milk may be substituted for whole milk.
• Chopped chocolate peanut butter cups may be substituted for the chocolate chips.
• If you are on a sodium-restricted or sugar-free diet, make your own peanut butter using a food processor.
• If you cannot eat chocolate, substitute peanut butter chips, white chocolate chips, or carob chips with equally satisfying results.
Peanut Butter Chocolate Chip Bread Recipe Photo ©2015 Peggy Filippone