Delicious Chocolate Peanut Butter Bread
A quick and easy bread combining rich chocolate and smooth peanut butter for a moist, tender crumb perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240 grams) all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 grams) granulated sugar
- ½ cup (125 grams) natural peanut butter (creamy)
- ¼ cup (25 grams) unsweetened cocoa powder (Dutch-processed recommended)
- 2 large eggs (room temperature)
- ¾ cup (180 ml) buttermilk (or milk plus 1 tablespoon lemon juice)
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) vegetable oil (or melted coconut oil)
- Optional mix-ins: ½ cup (90 grams) chocolate chips or ¼ cup (30 grams) chopped peanuts
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with butter or non-stick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cocoa powder until well combined.
- In another bowl, beat the eggs with peanut butter until smooth. Add buttermilk, vegetable oil, and vanilla extract; whisk until silky and fully integrated.
- Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; some lumps are okay. Avoid overmixing.
- If using, fold in chocolate chips or chopped peanuts for extra texture and flavor.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter. Tent with foil if the top browns too fast.
- Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
Bring eggs to room temperature before mixing to avoid curdling. Do not overmix batter to keep crumb tender. Tent with foil if top browns too quickly. For more peanut butter flavor, swirl an extra tablespoon on top before baking. For dairy-free, substitute buttermilk with almond or oat milk plus vinegar. For nut-free, use sunflower seed butter instead of peanut butter.
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 210
- Fat: 11
- Carbohydrates: 25
- Fiber: 3
- Protein: 6
Keywords: chocolate peanut butter bread, quick bread, easy dessert, moist bread, peanut butter dessert, chocolate bread, homemade bread