A not-too-sweet peanut butter loaf with a tender crumb that bakes to a golden brown. It's a simple recipe that can be eaten on its own or with a pool of chocolate sauce, taking an otherwise plain and simple quick bread to the next level. And it freezes wonderfully.
Not-too-sweet loaf
Most quick bread recipes tend to be very sweet because they don't have the rusticity of bread.
This is a notable compromise between a cake and bread, not too sweet, with a definite rugged texture, perfect for toast with jam in the morning or as a snack.
This bread is not too sweet, which makes it different from a piece of cake.
I say this a lot about several flavor combinations, but I have a strong point regarding peanut butter and chocolate.
And lots of hard data to prove it: peanut butter brownies, buckeyes candy, the cutest chocolate kiss cookies, and so many others.
Ingredient list
- Peanut butter: use the creamy, smooth type from the store.
- Egg: fresh, large.
- Vanilla.
- Brown sugar: light or dark.
- White granulated sugar.
- All-purpose flour.
- Salt.
- Baking powder: make sure it isn't expired.
- Unsalted butter.
- Milk: use whole for a richer bread. Reduced-fat milk can also be used.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Chocolate chips: add a half cup of semisweet or milk chips to the batter and omit the sauce. Or not and add it for a double dose of chocolate.
- Extra peanuts: add a half cup of chopped nuts to the batter or sprinkle them on top before baking. Pecans also work well.
- Buckwheat flour: substitute ½ cup all-purpose flour for it. It adds an earthy, rustic tone to the bread.
- Almond butter: substitute it for the peanut. It'll be amazing.
Chocolate sauce or frosting
The sauce is quick to make and keeps well in the fridge for a few weeks. You'll have to warm it slightly before using it, as it'll be cold and solid.
It has that unmistakable sheen and lusciousness that comes from adding corn syrup. Even after a few days, the glazes stay chewy, not dry. A huge plus in my book.
Frosting-like sauce: as it cools down, it'll solidify and be more spreadable and you can use it to frost the bread. That will also happen if you chill it and bring it to room temperature without warming it.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storing: it keeps well at room temperature for 2-3 days, well covered in plastic wrap or an airtight container. Make-ahead and freeze: I like to have loaves of this bread for breakfast toast so I keep it frozen. Let it cool completely, cut it into slices and freeze them in a sealed plastic bag or wrap, without overcrowding.
Serving ideas
- Toasted: it's a great bread to slice and toast. I eat it with butter in the morning.
- Chocolate sauce: fresh or toasted, if you want an indulgent bite in the afternoon, as an after-school snack, or just because, serve it with the chocolate sauce that is also a fantastic recipe by itself.
- Make banana sandwiches: fill with banana slices and some peanut butter. And maybe a slather of chocolate sauce if you feel like having an over-the-top snack.
Related recipes you might like:
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Peanut Butter Bread (with chocolate sauce or frosting)
Ingredients
For the peanut butter bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup butter, at room temperature
- ½ cup sugar
- ¼ cup light brown sugar
- 1 egg, at room temperature
- ¾ cup smooth peanut butter
- ½ teaspoon vanilla
- 1 cup milk, at room temperature
For the chocolate sauce or frosting:
- 8 ounces semisweet chocolate, chopped or chocolate chips
- ½ teaspoon vanilla extract
- ½ cup whipping cream
- ½ cup unsalted butter
- 2 tablespoons light corn syrup
Instructions
For the peanut butter bread:
- Preheat oven to 350ºF (180°C). Grease a 9x5-inch loaf pan.
- Beat ⅓ cup butter until creamy. Add ½ cup sugar and ¼ cup light brown sugar, gradually beating for 3 minutes until the mixture is light and fluffy.
- Add 1 egg and beat for a minute. Add ¾ cup smooth peanut butter and ½ teaspoon vanilla. Mix well.
- Sift 2 cups all-purpose flour, 1 tablespoon baking powder and ½ teaspoon salt. You can sift them before in a separate bowl or have the ingredients measured and sift them directly over the butter mixture (my choice).
- Add them in 3 additions alternating with 1 cup milk in 2 additions. That means you begin and end with dry ingredients. Don't overbeat but mix *just* until it's all well incorporated and smooth.
- Pour into the prepared pan and bake for about 40 minutes or until a cake tester or toothpick comes out dry.
- Let cool on a wire rack before cutting and serving.
For the chocolate sauce or frosting:
- Put 8 ounces semisweet chocolate and ½ teaspoon vanilla extract in a bowl.
- Heat ½ cup whipping cream, ½ cup unsalted butter and 2 tablespoons light corn syrup over medium heat and bring it to a simmer.
- Add this hot mixture over the chocolate, wait 2 minutes and start mixing it with a whisk until it's smooth and shiny.
- Let it thicken enough to spread on top of the bread if you use it as a chocolate frosting.
Notes
Chocolate chips: add a half cup of semisweet or milk chips to the batter and omit the sauce. Or not and add it for a double dose of chocolate.
Extra peanuts: add a half cup of chopped nuts to the batter or sprinkle them on top before baking. Pecans also work well.
Buckwheat flour: substitute ½ cup all-purpose flour for it. It adds an earthy, rustic tone to the bread.
Almond butter: substitute it for the peanut, same amount. It'll be amazing.
Jessica says
Peanut butter bread making and eat with the chocolate sauce and also we make Chocolate toast after pudding the chocolate really awesome in taste.
Robotance says
The idea of peanut butter bread with chocolate sounds delicious. I followed your recipe for making the peanut butter and it came our brilliant. It was a happy moment for me and the taste was amazing. Thank you for sharing.
Laura Dembowski says
I'm up for anything peanut butter. This cake looks perfectly moist and tender!
Pretentious Bastard says
Do you soak the buckwheat flour overnight in water? I've read elsewhere that one should do that with heartier flours.
Pots and Patterns says
Holy Mollyyyy.... Im so going to try this!
Absolutely love your blog
Liz Berg says
Such a GORGEOUS loaf, Paula! And your photos with the dripping chocolate are incredible! I need to take food styling lessons from you. Hope you had a terrific Christmas and are getting settled in your new home. xoxo
Karen @ Lemon Grove Cake Diaries says
Just when I think you couldn't get any busier you sign up for a course and sell your house - I don't know how you fit it in and still have the time to bake 🙂 This bread looks gorgeous... Yum!!
Gourmet Getaways says
WOW!!
What a clever idea it look so delicious!
I would love some of this instead of dinner 🙂
AdriBarr says
What a unique bread - this sounds great!