Peanut Butter Chocolate Chip Breads Recipes

CHOCOLATE CHIP PEANUT BUTTER BREAD

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:

• 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:

• 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.

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.

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.

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
• Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
• Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
• Bake for 10 minutes.

PEANUT BUTTER CHOCOLATE CHIP BREAD

Steps:

• Preheat the oven to 350F degrees. Line a 9x5 inch loaf pan with parchment paper or grease and flour. Set aside.
• In a large bowl using a stand or hand-held electric mixer, cream together the peanut butter and brown sugar on medium speed until well combined and no sugar lumps remain. Add in the eggs and vanilla and continue mixing until combined.
• In a separate medium sized bowl, whisk together the flour, baking powder and salt. Then in a large liquid measuring cup add the yogurt and milk, then stir or whisk them together. With the mixer on low speed, add in about 1/2 of the flour mixture followed by 1/2 of the milk & yogurt mixture. Turn off the mixer and scrape down the sides of your bowl as needed. Once combined, repeat with the rest of the flour mixture and wet ingredients. Be careful not to overmix. Finally, turn off the mixer and stir in the chocolate chips using a large wooden spoon or rubber spatula.
• Pour or spoon the batter into your prepared loaf pan and sprinkle the top with chocolate chips if desired. Bake for 50-60 minutes. When the loaf is ready, an inserted toothpick should come out clean or with a crumbs. Check the loaf around 45 minutes, and if the top is getting too browned tent a piece of aluminium foil over the top of the pan. Once finished cooking, allow the loaf to cool completely before cutting in.

PEANUT BUTTER CHOCOLATE CHIP BREADS

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 BREADS

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 well. Add the flour 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

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.