Best Peanut Butter Chocolate Chip Breads Recipes

CHOCOLATE CHIP PEANUT BUTTER BREAD

Steps:

• Preheat oven to 350°F. Grease a standard 9"x 5" loaf pan.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, brown sugar, and peanut butter until thoroughly combined. Add the egg and vanilla, and mix well.
• Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.
• Stir in the chocolate chips.
• Transfer the batter to the prepared pan. Bake 50 to 55 minutes, or until the bread is golden brown and a pick inserted into the center comes out clean.
• Cool the bread in the pan on a wire rack for 10 minutes. Then remove the bread from the pan to cool completely.

PEANUT BUTTER BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and peanut butter until smooth; stir into flour mixture just until combined. Pour into a greased 8x4-in. loaf pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack. If desired, serve with jelly.

PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x5-inch loaf pan with cooking spray.
• Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
• Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
• Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
• Spoon batter into the prepared loaf pan.
• Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
• Cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. Slice when cool.

CHOCOLATE CHIP-PEANUT BUTTER BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9- x 5-inch loaf pan.
• Into a large bowl, sift the flour, baking powder and salt. Stir in the chocolate chips Make a well in the dry ingredients and set aside.
• In another bowl, with the electric mixer beat the peanut butter, sugar, egg, milk, and vanilla. Pour these wet ingredients into the well and lightly stir with a fork until combined.
• Combine the crumb topping ingredients in a small bowl. Reserve.
• Spoon 1/2 of the batter into the prepared pan. Smooth the top, then sprinkle with 1/2 of the crumb mixture. Spoon over the remaining batter, smoothing it out, and sprinkle with the remaining crumb mixture. With a round bladed knife draw through mixture to marbelize lightly.
• Bake 50-55 minutes. Tester should come out moist with no uncooked crumbs. Cool on a rack 25 minutes then turn out carefully, top side up. When completely cool, wrap in foil and keep a day before serving.

PEANUT BUTTER CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350°.
• In bowl sift together flour, baking powder, baking soda and salt.
• In large bowl with an electric mixer, cream the butters and brown sugar; beat in eggs 1 at a time.
• Beat in buttermilk. Beat mixture until it is combined well; add flour mixture.
• Beat batter just until combined. Stir in chocolate chips.
• Divide batter among 5 buttered and floured loaf pans, 5 3/4x3 1/4x 2 inches.
• Bake in middle of oven for 40 to 45 minutes, or until a toothpick comes out clean.
• Remove breads from pans; let them cool right sides up on wire rack.
• Keep bread wrapped well in plastic wrap and foil, chilled 1 week or freeze 1 month.