Peanut Butter Bread

Most quick bread recipes tend to be very sweet because they don’t have the rusticity of bread.

This one 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 plain as a snack.

This bread is not too sweet and I think that 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 mixed together.

And lots of hard data to prove it: peanut butter brownies, buckeyes candy, the cutest chocolate kiss cookies, and so many others.

Ingredients

• Peanut butter: use the creamy, smooth type, like Skippy creamy peanut butter.
• Egg: fresh, large.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
• Brown sugar: light or dark.
• White granulated sugar.
• All-purpose flour.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Baking powder: is used as leavener to help the bread rise, so make sure it isn't expired.
• Unsalted butter.
• Milk: use whole for a richer bread. Reduced in fat milk can also be used.

Chocolate sauce

The sauce is quick to make and keeps for a few weeks in the fridge. 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 chewier, not dry. A very big plus in my book.

Frosting: as it cools down, it'll solidify and be more spreadable. That will also happen if you chill it and bring it to room temperature without warming it.

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.

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.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, 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.