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Three slices of peanut butter bread in a stack with chocolate sauce on a wooden table. Loaf pan in the background.

Peanut Butter Bread (with chocolate sauce or frosting)

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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

Units

For the peanut butter bread:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter, at room temperature
  • 1/2 cup of sugar
  • 1/4 cup of brown sugar
  • 3/4 cup smooth peanut butter
  • 1 egg, at room temperature
  • 1/2 teaspoon vanilla
  • 1 cup milk, at room temperature

For the chocolate sauce or frosting:

  • 1/2 cup whipping cream
  • 1/2 cup (115g) unsalted butter
  • 2 tablespoons light corn syrup
  • 8oz (225g) semisweet chocolate, chopped or chocolate chips
  • 1/2 teaspoon vanilla extract

Instructions

For the peanut butter bread:

  1. Preheat oven to 350ºF. Grease a 9x5-inch loaf pan.
  2. Beat butter until creamy, and add sugars, gradually beating for 3 minutes until the mixture is light and fluffy.
  3. Add egg and beat for a minute.
  4. Add peanut butter and vanilla. Mix well.
  5. 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).
  6. 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. 
  7. Pour into the prepared pan and bake for about 40 minutes or until a cake tester or toothpick comes out dry.
  8. Let cool on a wire rack before cutting and serving.

For the chocolate sauce or frosting:

  1. Put the chocolate and vanilla in a bowl.
  2. Heat cream, butter, and corn syrup over medium heat and bring it to a simmer.
  3. Add this hot mixture over the chocolate, wait 2 minutes and start mixing it with a whisk until it’s smooth and shiny.
  4. 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 1/2 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. 
  • Author: Paula Montenegro
  • 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

Find it online: https://vintagekitchennotes.com/peanut-butter-bread-chocolate-sauce/