Chocolate Chip Peanut Butter Bread

This chocolate chip peanut butter bread combines the classic and irresistible flavor combination of chocolate and peanut butter for a sweet and delicious breakfast treat. You will be hard-pressed to limit yourself to just one slice! It's perfect for breakfast or brunch. It's a great holiday or potluck recipe or you can whip up a loaf to give as a gift.

Prep Time20

Cook Time50

Total Time1 10

Servings: slices

Calories: 464kcal

Author: Heavenly Home Cooking

Ingredients

Bread

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. I used chunky. Room temperature.
1/2 cup granulated sugar
1/3 cup safflower oil
1 large egg room temperature
1 cup milk
1 teaspoon vanilla extract

Chocolate Crumb Topping

1/2 cup sugar
1/4 cup unsweetened cocoa powder
3 tablespoons unsalted butter cut into ¼-inch pieces
2 tablespoons finely chopped, dry-roasted peanuts

Instructions

Bread Batter

Preheat oven to 350° (176°C). Grease and flour or lightly spray a 9 x 5 inch loaf pan. Set aside.
With a mesh strainer over a large bowl, sift flour, baking powder, and salt.
Stir in the chocolate chips and make a well in the center. Set aside.
Add peanut butter to a separate medium bowl, and beat with an electric mixer to break up and soften. Gradually beat in the sugar, egg, oil, milk and vanilla extract.
Pour wet ingredients into the well in the dry ingredients and stir until just combined. Do not overstir.

Crumb Topping

In a separate small bowl, add all ingredients for the crumb topping and stir until combined.

Combine Batter and Crumb Mixture

Spoon half of the bread batter into the prepared pan.
Sprinkle half of the crumb mixture on the top of batter.
Spoon the remaining batter over the top of the crumb mixture.
Sprinkle remaining crumb mixture over the top of batter.
Using a butter knife or spoon handle, gently draw through the batter in a zigzag pattern to slightly marbelize the mixture.
Bake until risen and golden on top or until a toothpick inserted in the center comes out clean with no raw batter, about 50-55 minutes.
Remove to a wire rack to cool, about 25 minutes. Carefully unmold onto wire rack, top-side up. Cool completely and cut into 9 one-inch slices.

Notes

The nutrition information is for one 1-inch slice.

You can dress this loaf up with a glaze poured over the top. To make the glaze, combine 2 tablespoons of powdered sugar with 1 tablespoon of water. Stir to combine. Make sure the loaf is completely cool before adding the glaze. Once poured, allow the glaze to set.

Nutrition