I’m a big fan of peanut butter and chocolate. They’re really a match made in heaven.
Reese’s Peanut Butter Cup? Delightful.
Peanut Butter M&M’s? Perfection.
Peanut butter cookies and chocolate milk? Divine.
Peanut butter pie with Oreo cookie crust? Yummy.
Seriously, I could go on and on about my favorite peanut butter and chocolate combinations. But for today, I’ll just skip to my latest craze: peanut butter chocolate chip bread.
Yes – this bread is exactly what you think. Full of peanut butter and chocolate chips.
It’s thick and flavorful and chewy. Every bite is a luscious dessert – but it’s bread! So you can eat it for breakfast, lunch, or dinner without any shame or guilt.
Well, maybe a little guilt. It’s super indulgent.
One slice of peanut butter bread goes a long ways. I had it for breakfast and it kept me full nearly until dinner.
Better still, peanut butter bread is super easy to make, and it uses very few dishes – so cleanup is a breeze! And it’s fast: you can make and eat it in an hour.
Prep time: 10 to 15 minutes
Rise time: None
Cook time: 50 to 55 Minutes
Total time: Approximately 1 hour to 1 hour 10 minutes
Here’s what you will need to make peanut butter chocolate chip bread:
- 2 Large Eggs
- 225 Grams (1 Cup) Milk
- 250 Grams (1 Cup) Peanut Butter
- 132 Grams (2/3 Cup) White Granulated Sugar
- 14 Grams (1 Tablespoon) Baking Powder
- 6 Grams (1 Teaspoon) Table Salt
- 210 Grams (1 3/4) Cups All-Purpose Flour
- 113 Grams (2/3 Cups) Chocolate Chips
As you can see, this bread doesn’t require any yeast at all! Instead, it uses baking powder so it rises in the oven and you don’t have to wait around for your bread to double in bulk.
Additionally, you can choose between dark or milk chocolate chips, depending on your personal preferences.
You don’t need a lot of tools or equipment to make peanut butter chocolate chip bread:
Because peanut butter is a bit thick to work with, you’ll want to make sure your blender is powerful enough to handle the recipe. I have a Blendtec which worked wonders, but I’m sure smaller blenders can do it as well. Just exercise caution and don’t burn out your motor.
I haven’t tried the recipe with a standing mixer yet, but I’m sure that could work just as well.
Peanut Butter Chocolate Chip Bread was BY FAR the easiest bread recipe I’ve tried. Seriously – anyone can make it perfectly the first time around.
Just dump in the eggs, milk, peanut butter, and sugar into your blender. Add the lid and blend until smooth.
At this point, you’ve got a crazy looking peanut butter smoothie in your jar.
Add the salt, baking powder, and flour to the blender. Secure the lid, and pulse a few times until the flour is thoroughly incorporated.
Stir in the chocolate chips. Don’t blend it – just use a spoon.
Pour the batter into your lightly greased 9″ by 5″ loaf pan.
Feel free to sprinkle a few extra chocolate chips on top, if you want. You don’t have to if you’d rather not. I’m just crazy about chocolate.
Preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius) and bake for 50 minutes.
Insert a toothpick into the bread. If the toothpick comes out clean, it’s done! Just keep in mind that if you hit a chocolate chip, you’ll need a fresh toothpick to check your bread.
Allow the bread to cool in the pan for 10 minutes before gently loosening the loaf from the pan. Place on a wire rack to cool the rest of the way.
Slice and enjoy!
Although I thought the bread tasted like magic all on its own, my husband enjoyed spreading jam and honey on the bread.
Just the Basics
Peanut Butter Chocolate Chip Bread
- 2 Large Eggs
- 225 Grams Milk (1 Cup)
- 250 Grams Peanut Butter (1 Cup)
- 132 Grams White Granulated Sugar (2/3 Cup)
- 14 Grams Baking Powder (1 Tablespoon)
- 6 Grams Salt (1 Teaspoon)
- 210 Grams All-Purpose Flour (1 3/4 Cup)
- 113 Grams Chocolate Chips (2/3 Cup)
- Dump in the eggs, milk, peanut butter, and sugar into your blender. Add the lid and blend until smooth.
- Add the salt, baking powder, and flour to the blender. Secure the lid, and pulse a few times until the flour is thoroughly incorporated.
- Stir in the chocolate chips. Don’t blend it – just use a spoon.
- Pour the batter into your lightly greased 9″ by 5″ loaf pan.
- Feel free to sprinkle a few extra chocolate chips on top.
- Preheat your oven to 350° Fahrenheit (176° Celsius) and bake for 50 minutes.
- Insert a toothpick into the bread. If the toothpick comes out clean, it’s done!
- Allow the bread to cool in the pan for 10 minutes before gently loosening the loaf from the pan. Place on a wire rack to cool the rest of the way.
Secrets to Success
I honestly don’t have any secrets for this one. This bread only needs some blending and baking and you’re done. It’s the easiest recipe I have.
However, when I made the recipe for the first time, the bottom did stick a little to the pan. I rushed taking it out of the pan rather than waiting for it to cool. If you want to keep your loaf in one piece, just wait for it to cool all the way.
Or if you still struggle with the bottom of your bread catching on the pan, try lining your pan with parchment paper so you can easily lift the bread out when it’s done.
Peanut butter is a tasty way to add flavor to your bread, but I feel like I should warn you that this is a calorie-dense recipe.
Of course, I kept my slices fairly thick and only managed about 10 slices per loaf. You might have some variation in your slices, so your nutritional information may vary.
Did You Try It?
I’m excited about this recipe – it’s just so yummy and easy and fast! And it doesn’t require any yeast, so you don’t have to worry about rise times. But I’m even more excited to hear about your experiences. Did you try it? Did you enjoy it? Do you have additional suggestions to make this bread even better? Tell me in the comments below!