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.
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, like Skippy creamy peanut butter.
- 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.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and 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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PrintPeanut Butter Bread (with chocolate sauce or frosting)
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, with chocolate sauce or chocolate frosting, taking an otherwise plain and simple quick bread to the next level. And it freezes wonderfully.
*Nutrition information is estimated and for the peanut butter bread only.
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
For the peanut butter bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- â…“ cup butter, at room temperature
- ½ cup of sugar
- ¼ cup of brown sugar
- ¾ cup smooth peanut butter
- 1 egg, at room temperature
- ½ teaspoon vanilla
- 1 cup milk, at room temperature
For the chocolate sauce or frosting:
- ½ cup whipping cream
- ½ cup (115g) unsalted butter
- 2 tablespoons light corn syrup
- 8oz (225g) semisweet chocolate, chopped or chocolate chips
- ½ teaspoon vanilla extract
Instructions
For the peanut butter bread:
- Preheat oven to 350ºF. Grease a 9x5-inch loaf pan.
- Beat butter until creamy, and add sugars, gradually beating for 3 minutes until the mixture is light and fluffy.
- Add egg and beat for a minute.
- Add peanut butter and vanilla. Mix well.
- Sift the flour, baking powder, and 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 the 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 the chocolate and vanilla in a bowl.
- Heat cream, butter, and 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
- 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.
- Variations:
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10
- Calories: 336
- Sugar: 18.2 g
- Sodium: 220.2 mg
- Fat: 16.8 g
- Carbohydrates: 40.2 g
- Fiber: 1.7 g
- Protein: 8.4 g
- Cholesterol: 35.3 mg
vanillasugarblog says
congrats on selling the house!
we've moved 7 times in the course of our marriage and we are done.
I love that you used buckwheat flour in this.
yummychunklet says
What delicious photos!
nicole says
how have I NOT heard of peanut butter bread?! I'm going to try this with a chocolate swirl.
Abbie says
Ohhhh my. This bread.
...you just poured chocolate sauce on this bread. That is amazing.
Pinning!
Rebekah Hills says
YUMM!! Beautiful photos - that recipe sounds amazing! Great choice this month!
Tara says
Looks amazing! I've never used buckwheat flour before. Definitely need to give it a try. I think it will taste amazing with a chocolate hazelnut spread.
Nancy @ gottagetbaked says
Paula, I'm so in awe of you for still baking/blogging like a total boss during this crazy, whirlwind, hectic time of yours. How do you do it? Teach me your ways! It probably doesn't help that I'm super lazy. Sigh. At least I'm not too lazy to try and replicate the perfection that is your peanut butter bread. This looks ah-may-zing! Especially with that thick, dark, luscious chocolate sauce. Swoon!
SallyBR says
You do have a lot going on, glad you could join the fun and make your recipe this month too...
not always easy, is it? 😉
Beautiful loaf of bread, and the chocolate sauce is making me dream........
Happy Reveal Day, and good luck with everything!
Deb says
Chocolate and peanut butter, a perfect match for a sweet treat! Wishing you well with the move!
Kitchen Riffs says
Moving stinks! So much work. But it's usually worth it. Anyway, love the pictures and the recipe - really nice. Fun post - thanks.
Lynn Huntley says
Peanut butter and chocolate, always a great combination! Great src pick. Happy Thanksgiving~ Lynn @ Turnips 2 Tangerines
Marissa | Pinch and Swirl says
I love peanut butter and chocolate together - this looks absolutely incredible!
Catherine @ chocolate and vegetables says
Yum, chocolate sauce! Add that to (almost) anything, and I'm sold!
Andj says
Peanut butter bread sounds too good to be true, and with that chocolate sauce! Pinning this to make as soon as the Thanksgiving madness is over.
Erin @ The Spiffy Cookie says
Chocolate sauce over peanut butter bread, nice! Never thought I'd look at bread like it were dessert.
Lora CakeDuchess says
Fantastic, Paula! Great way to start the week. This is a quick bread that I would love a slice with my coffee right about now.
BurntApple says
I love buckwheat. This looks like a wonderful bread to try. Pinning it. Great SRC pick this month!
anna @ annamayeveryday says
Peanut butter bread.... and with chocolate sauce too! Sounds amazing! I don't make a lot of nutty things as my daughter is allergic to nuts but I could certainly scoff a couple of slices of this!
Renee says
Oh my Paula... I'm not going to be able to concentrate all day because of thinking about this. Pinned.
mireia badia says
That looks fantastic!!!! Good luck with the moving process.... I hate that!!!