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A slice of chocolate chip peanut butter bread on a wire cooling rack.
5 from 7 votes
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Peanut Butter Quick Bread with Chocolate Chips

This chocolate peanut butter loaf has a moist peanut butter-forward base that's studded with plenty of chocolate chips in every bite.
Prep Time10 minutes
Bake Time58 minutes
Total Time1 hour 8 minutes
Recipe Author Lynn April
Servings: 12 servings

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

  1. 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. 
  2. Peanut butter: do not use not natural peanut butter unless you use the "no stir" kind. 
  3. Buttermilk: if you don't 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.

Serving: 1serving | Calories: 326kcal | Carbohydrates: 42g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 409mg | Potassium: 217mg | Fiber: 1g | Sugar: 26g | Vitamin A: 73IU | Calcium: 104mg | Iron: 1mg
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