Chocolate Chip Peanut Butter Bread Recipe
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This chocolate peanut butter loaf has a moist peanut butter-forward base that’s studded with plenty of chocolate chips in every bite.
Quick breads are one of my favorite things to bake, because you can pack a whole lot of flavor and character into a bake that comes together without dirtying a ton of dishes or spending too much time bringing the recipe together.
This chocolate + peanut butter is an irresistible combination that appeals to the chocolate + peanut butter crowd with an unsuspecting peanut butter base. Too often, I think the chocolate peanut butter bread world is heavy on the chocolate with an afterthought of peanut butter, but this bread is the exact opposite, appealing to those seeking a rich, indulgent treat that isn’t overly sweet but still feels decadent.
Here’s why else you’ll love this peanut butter chocolate chip loaf:
Rich flavor combination: the pairing of creamy peanut butter with sweet, melty chocolate chips is a classic combination that offers a balance between salty/savory and sweet, making it stand out from sweeter chocolate-based loaves.
Texture: the moisture of the peanut butter base adds a dense, rich texture that contrasts with the creamy bites of chocolate chips. This combination offers a mouthfeel that’s both comforting and indulgent, unlike drier, less flavorful loaves.
Versatility: this loaf can serve as a decadent breakfast, snack, or even a dessert. Its combination of flavors and textures is versatile enough to be enjoyed at any time of day and ready for a slather of your favorite spread.
Wide appeal: whether someone prefers peanut butter, chocolate, or a blend of both, this recipe will likely satisfy a variety of taste preferences, making it an incredibly easy crowd-pleaser.
Peanut Butter Bread Ingredients
You definitely have all of these ingredients on hand, and you’ll love that you won’t even need any butter. Keep it completely dairy-free by using dairy-free buttermilk and vegan chocolate chips!
Here’s what you’ll need for this bread:
• all-purpose flour
• baking powder
• salt
• chocolate chips
• peanut butter
• granulated sugar
• light brown sugar
• eggs
• vanilla extract
• buttermilk
MAKE YOUR OWN BUTTERMILK
Did you know that making your own buttermilk is insanely easy? See my post about homemade buttermilk if it’s not something you normally have on hand.
Buttermilk has a wonderful way of bringing so much moisture to baked goods. It’s what makes my chocolate cake above and beyond moist, what keeps scones from being dry, and what helps give red velvet anything its signature flavor. Miracle milk, really. Don’t skip it!
How to make peanut butter quick bread
Make sure all of your ingredients are at room temperature before starting for the best incorporation of your ingredients.
STEP #1
Start by whisking together the flour, baking powder, and salt until combined, then set this mixture aside.
STEP #2
Next, beat the peanut butter, granulated sugar, and brown sugar together on medium speed until smooth. Add the eggs one at a time, beating after each addition, then add in the vanilla extract.
STEP #3
After the eggs are fully incorporated, reduce the mixer speed to low and slowly add the dry ingredients. When the dry ingredients are mostly incorporated, slowly add the buttermilk and continue mixing until everything is combined. The mixture will be very runny and this is totally ok.
STEP #4
Next, scrape down the sides and bottom of bowl with a spatula to ensure there are no pockets of flour or clumps of sugar stuck to the bottom of the bowl, then add the chocolate chips and stir the batter gently with a large spatula until evenly dispersed.
STEP #5
Pour the batter into the prepared loaf pan, add coarse sugar (if using), and bake.
Peanut Butter Bread Recipe Tips
Be sure you’re using traditional peanut butter and not natural style. If you want to use natural, make sure you’re using a “no stir” version. The oils in natural peanut butter will not work for this recipe.
If you have a no-stir almond butter that is not overly oily, you can use that in place of the peanut butter to make almond butter bread.
PEANUT BUTTER CHOCOLATE CHIP BREAD ADD INS
Feel free to add chopped nuts or change up the variety of chips you’re using. You can absolutely use all standard size chocolate chips, but I prefer the look and more “spread out” taste with the mini ones mixed in.
I like to add cinnamon to a lot of my peanut butter cookies, so if you’re feeling a little adventurous, you can add up to 1 teaspoon of ground cinnamon for a fun complement to the peanut butter.
HOW TO STORE THIS RECIPE FOR PEANUT BUTTER BREAD
This bread will stay moist and fresh wrapped or covered tightly at room temperature for up to 5 days. It is a very moist bread, so be sure you’re checking on whether or not it needs to be moved to the refrigerator for food safety.
Love chocolate peanut butter? Of course you do! Check out my favorite chocolate peanut butter recipes: scotcharoos, Nutella peanut butter chip cookies, dark chocolate layer cake with peanut butter frosting, and Buckeye candy.
Peanut Butter Quick Bread with Chocolate Chips
Ingredients
- 1 and ½ cups (180g) all-purpose flour be sure to measure properly
- 2 and ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup (240g) peanut butter2 not natural, unless you use "no stir" kind
- ½ cup (100g) granulated sugar
- ½ cup (100g) firmly packed light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup (240mL) buttermilk3
- ⅔ cup (112g) chocolate chips1
- coarse sugar for sprinkling optional
Instructions
- Preheat the oven to 350ºF (177ºC). Spray a 9" x 5" loaf pan with non-stick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt until combined. Set aside.1 and ½ cups (180g) all-purpose flour, 2 and ½ teaspoons baking powder, 1 teaspoon salt
- In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, granulated sugar, and brown sugar together on medium speed until smooth. Add the eggs one at a time, beating after each addition, then add in the vanilla extract.1 cup (240g) peanut butter2, ½ cup (100g) granulated sugar, ½ cup (100g) firmly packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- After the eggs are fully incorporated, reduce the mixer speed to low and slowly add the dry ingredients. When dry ingredients are mostly incorporated, slowly add the buttermilk and continue mixing until everything is combined. Mixture will be runny– this is ok.1 cup (240mL) buttermilk3
- Remove the bowl from the mixer, then scrape down the sides and bottom of bowl with a spatula to ensure there are no pockets of flour or clumps of sugar stuck to the bottom of the bowl.
- Add the chocolate chips, then stir the batter gently with a large spatula until evenly dispersed.⅔ cup (112g) chocolate chips1
- Pour batter into the prepared loaf pan and sprinkle with coarse sugar (if using) and more chocolate chips (both entirely optional). Bake the loaf for 52-58 minutes or until a toothpick or cake tester inserted in the center comes out mostly clean. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Bread will remain fresh stored in an airtight container or wrapped tightly at room temperature up to 5 days. Loaf may be frozen up to 3 months. Thaw in the refrigerator or at room temperature.coarse sugar for sprinkling
Notes
- Chocolate chips: I like to use half standard size milk chocolate chips and half mini semi-sweet chocolate chips like I do in my famous chocolate chip cookies. You can use any size and/or any flavor you want.
- Peanut butter: do not use not natural peanut butter unless you use the “no stir” kind.
- Buttermilk: if you don’t have buttermilk on hand, you can make your own: see my post about homemade buttermilk.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
This looks marvelous – so moist and fluffy! I’m kind of tempted to spread some jam between two pieces of this bread and call it a PBJ “sandwich”!
Oh my gosh… That sounds like an incredible idea!!
I see slices of this in my future! I love a good quick bread, but I’ve never made a peanut butter and chocolate one before – leave it to you Lynn to combine my favourite flavours and present me with the recipe I need!
My sister and I bring our breakfast to the markets on Saturday mornings, and quick breads are always on the menu. I can’t wait to surprise her with generous slices of this at our next market breakfast.
Your snow photos looked awesome this weekend! Hope you had a great time 🙂
I’m sure Jess would love this bread! I knew you would enjoy the chocolate and peanut butter combo… I hope you can turn it into a GF treat to enjoy for yourself!
We DID have a great time away… Nice and cold and snowy and snuggly. The best kind of weekend!
This is eerily similar to a peanut butter chocolate chip quick bread recipe I have been making for ages, the difference being yours doesn’t have a stick of butter in it (okay, I admit my recipe makes 2 loaves so technically it’s only half a stick) and even with the butter, I couldn’t use my homemade peanut butter – believe me I tried. ????
This bread is every bit as good as my old recipe, not quite as rich since there is no butter, but no really noticeable difference in taste or texture. In a blind taste tests, lovers of my old recipe couldn’t tell the difference. And the omission of the butter makes it a darn sight healthier (and cheaper). Is it a good thing or a bad thing that the only reason I buy a jar of peanut butter is to make this bread?
Looks like I now have a new PBCC (or CCPB) quick bread recipe! Thanks so much Lynn!!!!!!!
I’m so glad you gave it a try, Cat! Thank you for the sweet words. I fully support buying peanut butter just to make this bread– it is a favorite in our house!
I tried this Chocolate Chip Peanut Butter Bread and it was DELICIOUS! This is probably the third recipe I’ve tried from Freshaprilflours and I find each one is so quick and easy to make. Thank you for your amazing recipes!
Thanks so much, Bev! And you made it perfectly! I ate it all in two sittings… Oops!!
I tried this recipe and it tastes just awesome. I also recommend everyone to try this recipe at least one time you will love it.
Thanks for sharing these recipes.
Thanks so much!
Tried this tday! With a twist because I didnt have choc chips at hand. Reduced flour to 1c and added almost a 1/2c cocoa. Still good. Currently eating it with more peanut butter. I love that it just needs about an hour.
Thanks Lyn. My sister is head over hills in love with this combo!
So glad you enjoyed it! Thanks for letting me know!
Hi I have a homebased baked goods business and I would love to make this if that’s alright, I never give out the recipe thank you!
Of course! Enjoy!
I just came across this recipe and thought I would try it. I made mini loaves using regular chocolate chips. It came out perfectly! Moist and flavorful. I gave it as gifts and I am sure it will be a big hit!
Awesome, Stephanie! Thanks for sharing 🙂 happy holidays!
I just made this and it was browning on the outside faster than cooking on the inside. I did take it out after 58 min. It was mostly done so I figured it would keep baking once it cooled. I just went to check on it and the inside is still mushy. I am so disappointed. I put it back in the oven for another 15 min with a foil tent to see if I can save it. I will need to lover the temperature to 325 and cook it for 75 minutes like my banana bread.
I’m sorry to hear this, Daniela! I recently had a lot of people make this bread and no complaints. I hope it worked out ok!
This bread is a treat the whole family enjoys! Who doesn’t love PB and chocolate? Plus, the ingredients are things that we always have stocked in our pantry (even what’s needed to make your own buttermilk). It’s a simple recipe and easy to follow. The hardest part is waiting for ~50 minutes while it bakes! I love how soft it comes out.
AGREE. Thanks so much, Sam!
Bitte, bitte auch in Gramm teilen, dass wäre sooo toll!
Viele Grüße,
Jesse-Gabriel
Hi– I am in the process of converting everything over to grams. Hoping to complete the project in 2024!