Peanut Butter Chocolate Chip Bread
A moist and fluffy blend of peanut butter and chocolate chips, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1 cup peanut butter (smooth or crunchy)
- 2 large eggs Room temperature for better mixing.
- 1 teaspoon vanilla extract
- 1/2 cup milk (optional for thinner batter)
Dry Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda Ensure it's fresh for the best rise.
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 cup chocolate chips Use your favorite type.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan lightly.
- In a mixing bowl, combine peanut butter and both sugars, stirring until creamy.
- Add eggs one at a time, mixing thoroughly, then stir in vanilla extract.
- In a separate bowl, whisk together baking soda, salt, and flour. Gradually add to wet mixture, alternating with milk, until smooth.
- Fold in the chocolate chips gently.
Baking
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and don't overmix the batter.