Chocolate Chip Peanut Butter Quick Bread

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A crunchy exterior gives way to a moist and flavorful quick bread loaded with peanut butter and dotted with chocolate chips.

Peanut butter and chocolate.
Chocolate and peanut butter.
The perfect combination.
A utopian match made in flavor heaven.

Don’t you agree? Of course you do. You all went absolutely bananas for these triple chocolate peanut butter bites on Pinterest AND made it one of my top recipes of 2014 (also recently featured on! And rightfully so… When I asked you all about your favorite candy, Reese’s peanut butter cups reigned supreme.

Clearly, we needed some more peanut butter and chocolate up in this place to succumb to the masses.

I love quick breads. They’re one of my favorite things to bake and eat.


They’re quick (duh), typically require minimal dirtying of utensils and/or bowls, and I just love the tender texture of something that’s not quite cake, not quite bread.

I only have one other quick bread recipe on this blog at the moment, and that’s because I have zero self control when it comes to a loaf. I even made a different flavored loaf a couple weeks ago and we devoured it before I could blog about it. Whoops.

Bitter cold PA temps = I want to use my oven at all times! This combined with the need for some chocolate and peanut butter resulted in this delightful little loaf.

While I had no intention of making this recipe “skinny,” it kind of ended up that way. Using a ton of peanut butter helps eliminate the need for butter and/or oil. It’s, like, healthy! #winning

The rest of the ingredients are super simple, and if you’re a peanut butter lover and even a sometimes baker, I’m sure you have all of the ingredients you need right now. #doublewinning

I know I encourage a lot of homemade nut butter making (like, a lot), but for this bread, you’ll need the sticky stuff. None of the stuff that’s just peanuts and salt.

You need the stuff we call around here “peanut butter candy.” A whole cup.

It’s already sounding amazing, right?

You’ll cream your peanut butter with granulated and light brown sugar. The granulated to sweeten the bread, and the light brown to sweeten AND add moisture.

To that, you’ll add 2 room temperature eggs. Room temperature is key, as it encourages smooth incorporation into your batter. Don’t have time to wait? Stick 2 eggs in a bowl of warm water for 10 minutes. Boom. Let’s do this.

The next thing you’ll need is pretty important: a cup of buttermilk. There are no substitutions for this. If you don’t keep buttermilk on hand, you can make your own pretty easy peasy.


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.

Homemade buttermilk, yay!

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 these scones from being dry, and what helps give red velvet anything its signature flavor. Miracle milk, really.

Once all of this is mixed together, you’ll be left with what reminds me of melted peanut butter ripple ice cream. It looks and smells incredible, but it will be very runny. This is ok.

When it comes time to mix your wet and dry ingredients, use a very light hand. You want to be sure your final product has a tender crumb, and over mixing can prevent this from happening. Easy does it.

The smells that will come out of your oven while baking this chocolate chip peanut butter bread are out of this world. Toasty, nutty, and sure to make your mouth water.

When the bread is completely cool, you’ll find a nice, crispy outside that leads to a pillowy soft center of peanut butter goodness. The flavor is quite peanuty but ever so slightly sweetened so you don’t feel like you’re eating cake.

The chocolate chips add the perfect complement to every nutty bite.

I took this loaf (and the one I made before it that needed a little tweaking) into work and it got rave reviews.

How can you go wrong with peanut butter and chocolate? You can’t. I promise.

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.

Chocolate Chip Peanut Butter Quick Bread

A crunchy exterior gives way to a moist and flavorful quick bread loaded with peanut butter and dotted with chocolate chips.
Prep Time10 minutes
Bake Time58 minutes
Total Time1 hour 8 minutes
Recipe Author Lynn April
Servings: 12 servings


  • 1 and 1/2 cups all purpose flour be sure to measure properly
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup mini chocolate chips
  • 1 cup peanut butter not natural, unless you use “no stir” kind
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar firmly packed
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk*
  • coarse sugar for sprinkling optional


  • Preheat oven to 350ºF degrees. Spray a 9″ x 5″ loaf pan with non-stick spray and set aside.
  • In a large bowl, whisk together flour, baking powder, salt, and mini chocolate chips until combined. Set aside.
  • In a medium bowl with a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter, granulated sugar, and brown sugar together on medium speed until smooth. Add room temperature eggs one at a time, beating after each addition and scraping down sides and bottom of bowl with a spatula as necessary. After eggs are fully incorporated, use your spatula to scrape down the sides and bottom of the bowl again to ensure everything is well mixed. On low speed, beat in vanilla and buttermilk until everything is combined. Mixture will be runny– this is ok.
  • Slowly pour the wet ingredients into dry ingredients and stir gently until there are no more lumps. Be careful not to over mix, as this can cause bread to become tough.
  • Pour batter into prepared loaf pan and sprinkle with coarse sugar and more mini chocolate chips (both entirely optional). Bake for 56-58 minutes or until toothpick inserted in middle of loaf comes out mostly clean. Bread will continue to bake in pan a bit as it cools. My bread took exactly 57 minutes. Allow bread to cool completely in the pan on a wire rack before cutting. 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 2 months.


*If you do not have buttermilk on hand, you can make your own: see my post about homemade buttermilk.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

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.

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  1. 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”!

  2. 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 🙂

    1. 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!

  3. 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!!!!!!!

    1. 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!

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 5 stars
    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!

  7. 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!

  8. 5 stars
    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!

  9. 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.

    1. 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!

  10. 5 stars
    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.

    1. Hi– I am in the process of converting everything over to grams. Hoping to complete the project in 2024!