Peanut 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.
Servings 8 servings
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
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 possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend tracking 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.
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.
