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Slice of peanut butter bread broken in half with glass of milk
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4.50 from 4 votes

Peanut Butter Chocolate Chip Bread

A super moist, flavorful & soft Peanut Butter Chocolate Chip Bread. Super easy to prepare - you'll love this new quick bread recipe. 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Peanut Butter Bread, Peanut Butter Chocolate Chip Bread
Servings: 12 slices
Author: Fiona Dowling

Equipment

  • 9x5 inch (23x13 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 9x5 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

  1. 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.
  2. Sour Cream: Sour cream can be substituted with plain Greek yogurt. 
  3. 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.
  4. Nutrition: Information provided is an estimate only and based on 1 slice, assuming the loaf is sliced into 12 uniform pieces. 

Nutrition

Calories: 337kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 148mg | Potassium: 274mg | Fiber: 2g | Sugar: 26g | Vitamin A: 141IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 2mg