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Chocolate Peanut Butter Chip Bread Recipe

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4.8 from 7 reviews

This rich and decadent Chocolate Peanut Butter Chip Bread combines the classic flavors of cocoa and peanut butter chips in a moist and tender loaf. Perfect for an indulgent snack or a dessert, this bread is easy to prepare and bakes to perfection with a luscious, chocolaty crumb studded with creamy peanut butter chips.

Ingredients

Dry Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons unsweetened cocoa powder

Wet Ingredients

  • 18 tablespoons unsalted butter, softened and divided
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Add-ins

  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the bread.
  2. Prepare Pan: Grease a 9 inch by 5 inch loaf pan thoroughly, then line it with parchment paper and grease the parchment paper as well to ensure easy removal.
  3. Melt Butter and Mix Cocoa: Melt 6 tablespoons of the unsalted butter in the microwave in 30 second increments until fully melted. Stir in the unsweetened cocoa powder until well combined to create the cocoa butter mixture.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  5. Cream Butter and Sugar: Using a mixer, cream the remaining 12 tablespoons of softened butter with the sugar until light and fluffy for a well-aerated batter.
  6. Add Eggs and Vanilla: Beat in the eggs one at a time and then add the vanilla extract, mixing well to incorporate fully.
  7. Combine Flour Mixture: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the batter.
  8. Add Milk: Pour the milk into the batter and gently mix until it is fully incorporated for a smooth consistency.
  9. Incorporate Cocoa Butter Mixture: Stir the melted butter and cocoa powder mixture into the batter until it is fully combined and evenly colored.
  10. Add Chocolate and Peanut Butter Chips: Gently fold in the semisweet chocolate chips and peanut butter chips to distribute them evenly throughout the batter.
  11. Fill Pan and Bake Covered: Pour the batter into the prepared loaf pan and cover the pan tightly with aluminum foil. Bake in the preheated oven for 30 minutes to allow the bread to set.
  12. Uncover and Continue Baking: Remove the aluminum foil and bake for an additional 30 minutes to develop a firm crust and ensure it is fully baked through.
  13. Cool and Remove: Allow the bread to cool completely before removing it from the loaf pan to maintain its structure and prevent breaking.

Notes

  • Make sure the butter used in the batter is softened to room temperature for better mixing and texture.
  • Use parchment paper to prevent sticking and make cleanup easier.
  • Keep the loaf pan covered with foil during the first half of baking to retain moisture and then uncover to brown the crust nicely.
  • Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
  • For added flavor, try adding chopped peanuts or a swirl of peanut butter before baking.

Find it online: https://dishesbydiana.com/chocolate-peanut-butter-chip-bread-recipe/