CHOCOLATE CHIP PEANUT BUTTER BREAD
Lightly sweet and full of dark chocolate chips, this Chocolate Chip Peanut Butter Bread is a great anytime snack!
Provided by Jennifer McHenry
Categories quick breads
Time 1h10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 220 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 271 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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
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
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
CHOCOLATE PEANUT BUTTER BARS IV
These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!
Provided by justine
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 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 BANANA BREAD
Make and share this Peanut Butter-Chocolate Chip Banana Bread recipe from Food.com.
Provided by Redsie
Categories Breads
Time 1h5m
Yield 2 loafs, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl stir together flour, sugars, baking powder, salt, and cinnamon.
- In another bowl combine mashed bananas, milk, peanut butter, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips.
- Pour batter into two greased loaf pans.
- Bake at 350 F for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.
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