Skip the toast and make this super soft, extra flavorful, ridiculously moist Peanut Butter Chocolate Chip Bread. I have a love affair with peanut butter that verges on obsession. Cue the Beyonce and Jay Z circa 2003.
The habit has gone so far that I’ve debated buying a Costco card solely for bulk peanut butter purchases. “Why yes – I will be taking advantage of your 2 for 1 prices on 1kg jars of Skippy. And no – I don’t have 4 small children I’m making sandwiches for.”
But since you guys seem to be just as obsessed with peanut butter as me…. AND in honor of National Peanut Butter Day on March 1st…. I’ve created another favorite: Peanut Butter Chocolate Chip Bread. It’s a ridiculously soft, perfectly moist quick bread infused with peanut butter flavor and studded with chocolate chips. It’s not too sweet, and the peanut butter has a delicious mellow undertone that actually gets better on day 2. (If you have the discipline to save it past the first day….)
I love it for breakfast, dessert or a mid-day snack. And bonus – you can get your daily peanut butter fix without even dirtying a knife. (Although… I also enjoy my peanut butter bread with peanut butter slathered on).
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. So let’s chat on ingredients for a minute… and what makes this bread so tasty.
- The peanut butter. Of course. I don’t recommend using natural or homemade here because often they can separate and cause too much oil to get into your baking. Crunchy is totally ok – but you may need to add about 2 extra tablespoons if using crunchy instead of smooth.
- Then we’re using brown sugar. Apart from sweetening, brown sugar adds moisture to your loaf and a slight caramel undertone not provided by granulated/caster sugar. Seriously – it can be your best friend for creating deliciously soft baked goods.
- For added tenderness, there’s 2 large eggs.
- And finally for the liquid – we’re using a combo of plain Greek yogurt and milk. The yogurt makes your loaf extra soft with zero dry cake crumbs. Because dry peanut butter bread wouldn’t be one bit tasty.
Now, of course I added chocolate chips to my peanut butter bread because they’re delicious. And I’m a little piglet. But it would be also equally tasty skipping the chocolate chips and spreading a hearty portion of strawberry jam on top of each slice instead.
It’s peanut buttery. It’s delicious. And now it’s time for some Beyonce while I eat a large slab.
Peanut Butter Chocolate Chip Bread
- 3/4 cup peanut butter (not whipped, homemade or natural)
- 3/4 cup packed brown sugar
- 2 large eggs , room temperature
- 2 teaspoons vanilla
- 2 cups all purpose flour , spooned and leveled
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plain Greek yogurt , room temperature*
- 3/4 cup milk , room temperature
- 1 cup chocolate chips , plus more for sprinkling on the top if you wish
- Preheat the oven to 350F degrees. Line a 9x5 inch loaf pan with parchment paper or grease and flour. Set aside.
- In a large bowl using a stand or hand-held electric mixer, cream together the peanut butter and brown sugar on medium speed until well combined and no sugar lumps remain. Add in the eggs and vanilla and continue mixing until combined.
- In a separate medium sized bowl, whisk together the flour, baking powder and salt. Then in a large liquid measuring cup add the yogurt and milk, then stir or whisk them together. With the mixer on low speed, add in about 1/2 of the flour mixture followed by 1/2 of the milk & yogurt mixture. Turn off the mixer and scrape down the sides of your bowl as needed. Once combined, repeat with the rest of the flour mixture and wet ingredients. Be careful not to overmix. Finally, turn off the mixer and stir in the chocolate chips using a large wooden spoon or rubber spatula.
- Pour or spoon the batter into your prepared loaf pan and sprinkle the top with chocolate chips if desired. Bake for 50-60 minutes. When the loaf is ready, an inserted toothpick should come out clean or with a crumbs. 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.