Description
A rich and moist Peanut Butter Quick Bread studded with chocolate chips, perfect for an easy and delicious treat. This quick bread uses simple pantry ingredients and combines the creamy flavor of peanut butter with sweet bursts of chocolate, making it an irresistible snack or breakfast option.
Ingredients
Dry Ingredients
- 1 and ½ cups (180g) all-purpose flour
- 2 and ½ teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup (240g) peanut butter (not natural, unless using “no stir” kind)
- ½ cup (100g) granulated sugar
- ½ cup (100g) firmly packed light brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla paste
- 1 cup (240mL) buttermilk
Add-ins
- ⅔ cup (112g) chocolate chips
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray and set aside to ensure easy release of the bread after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
- Cream peanut butter and sugars: Using a handheld mixer or stand mixer with paddle attachment, beat the peanut butter, granulated sugar, and brown sugar on medium speed until smooth and creamy.
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Then stir in the vanilla paste until fully incorporated.
- Incorporate dry ingredients and buttermilk: Lower mixer speed to low, gradually add the dry ingredients to the wet mixture. Once mostly combined, slowly add the buttermilk while continuing to mix. The batter will be runny, which is normal for this recipe.
- Scrape bowl: Remove the bowl from mixer and use a spatula to scrape down the sides and bottom to eliminate any flour or sugar pockets and ensure even mixing.
- Fold in chocolate chips: Gently fold the chocolate chips into the batter using a large spatula until evenly distributed throughout.
- Fill pan and bake: Pour the batter into the prepared loaf pan. Optionally, sprinkle coarse sugar and additional chocolate chips on top. Bake in the preheated oven for 52-58 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool and store: Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Store the bread in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Thaw frozen bread in the refrigerator or at room temperature before serving.
Notes
- Use smooth, creamy peanut butter that is not natural unless it is a “no stir” variety to maintain the right texture.
- Make sure eggs are at room temperature for better mixing and crumb.
- The batter will be runny; this is expected and will produce a moist bread.
- Sprinkling coarse sugar on top adds a nice crunchy texture but is optional.
- The bread can be stored at room temperature covered for 5 days or frozen up to 3 months.
