CHOCOLATE CHIP PEANUT BUTTER BREAD
Peanut Butter Chocolate Chip Bread is the perfect quick bread...moist, peanutty, and loaded with chocolate chips! It makes an indulgent breakfast or snack.
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 350F Lightly grease and line a 9x5 loaf pan with a sheet of parchment paper. This will allow you to lift it out easily after baking.
- Sift the flour, baking powder, soda, and salt together and set aside.
- Whisk or beat the peanut butter, sugar, oil, egg, and vanilla together in a mixing bowl. Make sure to beat well so it is all evenly combined.
- Add the dry ingredients alternately to the bowl with the half and half, beginning and ending with the dry. Fold in one cup of the chocolate chips.
- Spread the batter into your prepared pan and smooth out the top. The batter will seem a bit greasy at this point. Top the bread with the reserved 1/3 cup of chips and bake for 50-55 minutes, or until a toothpick inserted near the center comes out without wet batter on it. I like to tend the bread with foil after about 40 minutes so the top doesn't brown too much.
- Let the bread cool in the pan for 5 minutes, then gently lift it out to a rack. Try to let the bread cool a bit more before slicing, but I can never wait very long...it's amazing warm.
CHOCOLATE CHIP-PEANUT BUTTER BREAD
This is a moist, dense, not to mention DELICIOUS, bread with very good flavor. It is marbled and topped off with a peanutty chocolate crumb topping. The recipe comes from the book "Do Breakfast" by Jane Donovan.
Provided by Lorraine of AZ
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 468.4, Fat 23.8, SaturatedFat 9.2, Cholesterol 39, Sodium 380.9, Carbohydrate 57.8, Fiber 3.7, Sugar 27, Protein 11.3
PEANUT BUTTER CHOCOLATE CHIP BREAD
Steps:
- Heat oven to 350°F. Grease 8×4-inch loaf pan. In a large bowl, combine flour, sugar, baking powder and salt. Add egg, milk and peanut butter; stir until combined, stir in chocolate chips. Pour into prepared pan. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 380
CHOCOLATE CHIP PEANUT BUTTER BREAD
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Grease a 9 x 5-inch loaf pan with nonstick spray or softened butter.
- Whisk dry ingredients and chocolate chips together in a large bowl.
- In another large bowl, whisk oil and sugar until combined.
- Add egg and yolk, one at a time, plus vanilla, whisking after each addition, to oil and sugar mixture.
- Add peanut butter and milk and whisk again.
- Add dry ingredients and fold gently to combine with a flexible spatula.
- Transfer batter to prepared pan, smoothing top, if necessary.
- Bake for 50 to 55 minutes, rotating at halfway point. The bread is ready when a cake tester comes out with a moist crumb or two.
- Cool bread in pan on a cooling rack for 10 minutes. Then remove bread from pan to cool completely-or don't and enjoy a slice while the chocolate is still melty and soft.
- The bread will keep on counter wrapped in plastic wrap for up to three days and may even be better on day two.
Nutrition Facts : Calories 253 kcal, Carbohydrate 29 g, Cholesterol 36 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 207 mg, Sugar 15 g, Fat 14 g, ServingSize 1 (9x5) loaf, UnsaturatedFat 0 g
PEANUT BUTTER CHOCOLATE CHIP BROWNIES
I loved peanut butter brownies as a kid but my adult taste buds now find the available recipes overly sweet with a mild peanut flavor. This updated recipe relies on powdered peanuts to boost peanut flavor. I've reduced the sugar by about 1/3 from the typical recipes. This recipe reflects the best of three alternate variations that I attempted.
Provided by Ben
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 35m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Stir flour, powdered peanut butter, baking powder, and salt together in a bowl.
- Beat peanut butter and butter together in a bowl until creamy. Gradually add white sugar and brown sugar; beat until fluffy. Add eggs and vanilla extract; beat until smooth. Stir in flour mixture and chocolate chips until incorporated into batter. Spread batter into prepared baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 35.9 g, Cholesterol 59.4 mg, Fat 18 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 7.6 g, Sodium 268.5 mg, Sugar 18.5 g
PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD
This peanut butter chocolate chip bread is a favorite of my kids, either for a special breakfast on Easter morning or a side dish brought to a fancy brunch. It is a very flexible recipe. You can use it for a plain banana bread, a peanut butter banana bread, or a chocolate chip banana bread. Great for Easter brunch!
Provided by QueenCook
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread Chocolate Banana Bread Recipes
Time 1h55m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 29.4 g, Cholesterol 15.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 182.2 mg, Sugar 17.7 g
PEANUT BUTTER CHOCOLATE CHIP BREADS
Categories Bread Milk/Cream Chocolate Bake Kid-Friendly Peanut Winter Gourmet Small Plates
Yield Makes 5 small loaves
Number Of Ingredients 10
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream together the butter, the peanut butter, and the brown sugar and beat in the eggs, 1 at a time. Beat in the buttermilk and beat the mixture until it is combined well. Add the flour mixture, beat the batter until it is just combined, and stir in the chocolate chips. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
PEANUT BUTTER CHOCOLATE CHIP BREAD
This is a real kid friendly recipe--not to shabby for the grownups either 8). Recipe can be used to make mini-muffins or mini-loaves.
Provided by OceanIvy
Categories Quick Breads
Time 55m
Yield 5 loaves
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1321.2, Fat 71.2, SaturatedFat 25.3, Cholesterol 113.5, Sodium 1120.8, Carbohydrate 153.7, Fiber 11.3, Sugar 80.7, Protein 33.3
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- In a large bowl, whisk together flour, baking powder, salt, and mini chocolate chips until combined. Set aside.
- In a medium bowl with a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter, granulated sugar, and brown sugar together on medium speed until smooth. Add room temperature eggs one at a time, beating after each addition and scraping down sides and bottom of bowl with a spatula as necessary. After eggs are fully incorporated, use your spatula to scrape down the sides and bottom of the bowl again to ensure everything is well mixed. On low speed, beat in vanilla and buttermilk until everything is combined. Mixture will be runny-- this is ok.
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