Peanut Butter Chocolate Chip Bread
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If you love peanut butter, then try this moist and tender peanut butter chocolate chip bread. It’s a quick and easy recipe with big peanut butter flavor and loaded with chocolate chips.
**This post was updated June 5, 2025 with new photos and a slightly updated recipe for a more tender loaf**
This peanut butter bread is a simple, quick bread that’s moist, flavorful and actually tastes better on the second day. It’s studded with chocolate chips, not too sweet and has the perfect peanut butter flavor. Obviously, you could skip the chocolate chips and enjoy it slathered with jam, jelly or more peanut butter. But I’ve never said no to chocolate chips.
It’s similar to my peanut butter banana bread recipe, only you don’t need to wait for the bananas on your counter to go brown before making it.
Method
Making this deliciousness is super straight forward too. The batter takes about 10-15 minutes (max) to come together, and the ingredients are very likely all thing you have in your kitchen.
- Prep. Preheat the oven to 350F (180C). Line your loaf pan so that there’s an overhang on the long sides, then grease the exposed sides. I find this process (instead of simply greasing and flouring) makes the loaf much easier to remove after you’re done baking.
- Whisk the Dry Ingredients. Flour, baking powder, and salt. Set aside
- Beat the Peanut Butter & Sugar in a Separate Bowl. This is to remove any sugar lumps
- Note: There is no butter or oil in this recipe. The peanut butter acts as the oil.
- Mix in the Egg & Vanilla. Again, I do this with an electric mixer.
- Whisk in the Milk and Greek Yogurt. Do this gently, or the wet ingredients will splash up. If using an electric mixer, make sure it’s on a low speed.
- Mix the Peanut Butter into the Flour Mixture. Make a well in the middle of the bowl, and pour the peanut butter mixture into the well. Gently Fold together with a rubber spatula. If there are lumps of flour ingredients, then gently whisk with a wire whisk.
- Do not overmix. Overmixing will make the loaf dry and tough.
- Fold in the Chocolate Chips. I like a generous amount.
- Pour into the Loaf Pan. It should only come about about 2/3 to 3/4 of the way to the top.
- My loaf pan is 9 1/2 by 4 1/2 inches and I had the right amount of batter. If your pan is 8 1/2 by 4 1/2 inches, you will have excess batter that can be used to make a few muffins.
- Bake. The bake time will be about 50-60 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
- If the loaf isn’t done baking, but the top is getting to brown, tent a piece of aluminum foil over the top of a pan.
Tender, moist and filled with chocolate chips – this peanut butter bread is the perfect easy, loaf recipe for anyone who loves peanut butter.
More peanut butter and chocolate recipes to love:
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Pretzel Cookies
- Peanut Butter Banana Chocolate Chip Cookies
Peanut Butter Chocolate Chip Bread
Equipment
- 9×5 inch (23×13 cm) loaf plan mine is actually 9 1/2 by 4 1/2 inches
Ingredients
- 2 cups all purpose flour (250 grams), measured properly
- 1 tablespoon baking powder
- 3/4 cup peanut butter, stir very well if using natural or homemade.
- 3/4 cup packed brown sugar (155 grams), I used light
- 1 large egg, room temperature
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1/2 cup sour cream (120 ml), room temperature
- 3/4 cup milk (180 ml), room temperature
- 1 cup chocolate chips (about 180 grams)
Instructions
- Preheat the oven to 350F degrees. Line a 9×5 inch loaf pan with parchment paper along the long sides so that there's an overhang, then grease the exposed sides.
- In a large bowl, whisk together the flour, baking powder and salt. Set aside.
- In a separate bowl, beat together the peanut butter and brown sugar until there are no lumps of sugar (there will be granules – that's ok).
- Beat the egg and vanilla extract into the peanut butter mixture.
- Whisk the milk and sour cream into the peanut butter mixture. You can also do this with the mixer on a low speed.
- Make a well in the middle of the dry ingredients and pour the peanut butter mixture into the middle of the dry ingredients. Gently fold the mixture together using a rubber spatula. If there are lumps of flour, whisk gently by hand. Do not use an electric mixer, as it can make the loaf tough.
- Fold in the chocolate chips.
- Pour or spoon the batter into your prepared loaf pan. It should only be about 2/3 to 3/4 full. If your pan is smaller, you will have excess batter which can be used to make a few muffins (bake for 15-20 minutes in the preheated oven).
- Bake for 50-60 minutes in the middle of the preheated oven. When the loaf is ready, an inserted toothpick should come out clean or with a crumbs but no gooey batter. Check the loaf around 45 minutes, and if the top is getting too browned tent a piece of aluminium foil over the top of the pan. Once finished cooking, allow the loaf to cool completely before cutting in.
Notes
- Flour: Measure carefully, otherwise the loaf can get dry. Whisk first, then spoon into a dry measuring cup and level off the top. Alternatively, using a scale and weighing in grams will give the most accurate results.
- Sour Cream: Sour cream can be substituted with plain Greek yogurt.
- Storage: Store in an airtight container at room temperature for up to 3 days. Baked and cooled bread can be wrapped tightly, then placed in a freezer bag and frozen for up to 2 months. Thaw in the fridge.
- Nutrition: Information provided is an estimate only and based on 1 slice, assuming the loaf is sliced into 12 uniform pieces.
Nutrition
Bread is nice and moist, but flavor is not what I expected. I am a peanut butter fan, so I was really excited to try this. Almost has a burnt peanut taste even though the bread was not overdone. Just not a flavor I was hoping for.
I just tried this recipe and it was perfect! I used milk chocolate chips since some reviews mentioned bitterness with semi sweet chips. I also used sour cream instead of greek yogurt and it turned out to be a very moist and fluffy loaf. 5/5, will definitely make again.
Hey!!!
So we tried this the other day and the taste was great…but it was a little dry.
We used all of the same ingredients listed, except my plain greek yogurt was low fat and not made with whole milk.
Could that be the culprit??
We also used whole milk and even a little extra PB.
Hi Hannah,
That could definitely be the culprit, as the fat content would have been less. Another possibility could be over measuring the flour. You could potentially try 1 less tablespoon of flour, or using full fat yogurt. I hope this helps!
Thank you for this recipe. My loaf turned out very moist. I used Adams 100% natural, crunchy peanut butter, whole milk plain yogurt and homemade evaporated milk. All worked well at the end.One thing I did differently was cooling the bread in a concealed glass pan. This is something I just learned from another recipe. The idea is to let the bread absorb the condensation for extra moisture. I decided to try that cooling method on this bread and it also worked. It’s good day when every experiment works 🙂
Thank you for this recipe.
Peanut butter and chocolate in bread form?! Amazing!
I just made this, and I used semi-sweet chocolate chips. I will definitely make this again but in the future I’m going to use milk chocolate. I found the semi-sweet chips were a bit too bitter.
Thank-you so much for this recipe! Mine looks exactly like your pictures and it tastes as good as it looks.
I’m so glad you liked the recipe – and thanks so much for reporting back! I definitely am a big fan of milk chocolate too
I am going to make this for Isla for sure. It may replace Snickers bar muffins as her favourite!
Yum! I love quick breads… especially when they are filled with as much deliciousness as this one. Xx
Nothing better than Peanut Butter & Chocolate! 🙂