This Chocolate Peanut Butter Bread recipe creates the most incredible marbled loaf that perfectly balances rich chocolate with creamy peanut butter flavors. You’ll love how the beautiful swirl pattern makes each slice a work of art that tastes even better than it looks!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
🍰 Both kids and adults absolutely love this flavor combination, making it perfect for potlucks, bake sales, or family gatherings!
My 2 Best Tips For Making Chocolate Peanut Butter Bread
Swirling Technique: When creating the marble pattern, resist the urge to overmix – two figure-8 motions through each pan is plenty. Too much swirling will blend the batters together instead of creating distinct marbled sections. The key is restraint for the most beautiful visual effect.
Chocolate Melting: Melt the chocolate chips at 50% power in the microwave, stirring every 30 seconds to prevent burning. Let the melted chocolate cool for 2-3 minutes before adding the batter, or it might cook the eggs in your mixture. The chocolate should be warm but not hot when you combine it with the batter.
I always mix on low speed once the flour mixture goes in, stopping just as soon as the ingredients come together. Overmixing develops too much gluten, which results in tough, dense bread instead of the tender crumb you want. I stop mixing the moment I no longer see streaks of flour in the batter.
Chocolate peanut butter bread works as breakfast, dessert, or an afternoon treat with your favorite coffee or tea. You can slice it thick for indulgent portions or thin for lighter treats. It also freezes wonderfully, so you can make multiple loaves and save them for later.
You can enjoy it as a stand-alone sweet bread that needs no accompaniment! I love eating it plain when it’s still slightly warm, or with a spread of cream cheese for an extra indulgent treat.
🩷 Melissa
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Chocolate Peanut Butter Bread
Ingredients
- 3 cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup sugar
- ½ cup packed brown sugar
- 1 cup peanut butter
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°. Spray two (9 x 5) loaf pans with nonstick baking spray, or five mini loaf pans (5 ¾ x 3 ¼ x 2 ¼).
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugars until light and fluffy, about two minutes. Mix in peanut butter. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- Add vanilla and sour cream and mix to combine. Add flour mixture, mixing on low just until blended.
- In a medium microwave safe bowl, melt chocolate chips in microwave on 50% power, stirring often. Cool slightly. Stir in 1 ½ cups batter just until blended.
- Add the batter to the pans by spooning or scooping alternating scoops of the chocolate and peanut butter batters into the prepared pans.
- Spread the batters so they touch each other and the sides of the pan. Using a butter knife, do a figure-8 through the pan twice. Don’t over mix the batters; you want to create a marbled look, not stir the batters together.
- Bake for 50 minutes or until the center springs back when lightly pressed and toothpick comes out clean. (Bake 30-35 minutes for the mini loaves.)
- Cool in pan 5 minutes on wire rack. Remove from pan and cool completely on wire rack before serving.
Notes
- Store in an airtight container at room temperature for up to 4 days.
- Or wrap well and freeze for up to 3 months.
Nutrition
How To Make Chocolate Peanut Butter Bread
Step 1: Preheat oven to 350°F and prep your pans. Mix dry ingredients in one bowl, then beat butter, sugars, peanut butter, eggs, vanilla, and sour cream in another. Gently fold in flour mixture until just combined.
Step 2: Melt chocolate chips in microwave at 50% power. Cool slightly, then stir in 1½ cups of the peanut butter batter.
Step 3: Alternate scoops of both batters in prepared pans. Use a knife to make two figure-8 motions through each pan for marbled effect.
Step 4: Bake 50 minutes until center springs back and toothpick comes out clean. Cool 5 minutes in pan, then turn out onto wire racks.
Recipe FAQs
Yes, but make sure to stir the natural peanut butter well before measuring to incorporate any separated oils. Natural peanut butter may create a slightly different texture, but the flavor will still be delicious.
You can use one large loaf pan, but you’ll need to increase the baking time to 65-75 minutes. Check for doneness with a toothpick, as the center will take longer to bake through in a larger pan.
Dense bread usually results from overmixing the batter after adding the flour, using expired leavening agents, or measuring flour incorrectly. Make sure to mix gently and measure flour by spooning it into the cup and leveling off.
More Delicious Bread Recipes to Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Cara
Hello! I have made your chunky monkey bread & muffins and snicker doodle bread, as well as your pumpkin chocolate bread & cinnamon coffee cake (with butterscotch chips)–all delicious. I want to make this peanut butter chcolate bread recipe, but don’t have chunky PB. Can I add toffee bits or marshmallows?
Barbara Schieving
Thanks Cara! So glad you’ve been enjoying my quick bread recipes. Smooth peanut butter will work just fine. You could add toffee bits, and marshmallows on top. My concern with adding the marshmallows in the batter is that they might melt against the side and the bottom of the pan making it difficult to remove. Let me know how it goes. Happy holidays!
Jhuls
Wow! This looks really goood! I could use a slice or two right now! 🙂 Thanks for sharing and have a wonderful week! 🙂
Rocky Mountain Woman
Yum! This one is a keeper! Love chunky peanut butter and chocolate…
Melanie @ Carmel Moments
Great combo of flavors Barb! I can’t believe I didn’t know about this Chocolate Party. Totally my kinda thing. 🙂
Have a wonderful day!
Maureen | Orgasmic Chef
With this you just need to slice and go. All the good bits are inside!
Shannon @ Bake.Frost.Repeat.
This bread looks amazing. You can never go wrong with the pb and chocolate combo.
Ala
Barbara, this combo and recipe are way too good to pass up! It’s moments like these that make me so, so glad we are connected. I’d love to make this very soon!
Medeja
I think such bread would be just perfect with a glass of milk 🙂
Carol at Wild Goose Tea
Peanut butter quick bread! OMG! Maybe I have been living under a rock, but I have never heard of peanut
butter quick bread to start with. Then to have it swirled with chocolate. Oh my goodness. I like to give quick breads as gifts. I am telling you this bread could NOT under any circumstance be left alone with me. One of us would have to leave the premise. Lol
Melissa @ My Recent Favorite books
This sounds like a really great combination! =)
Pinned!
Carol
Oooo-one of my favorite combos. That looks wonderful, Barbara.
Shaina
Yum! There is nothing better than the combination of peanut butter and chocolate, especially when it’s swirled throughout yummy bread!
Rosa
Mmmhhh, what a fabulous combination! This cake must be delicious.
Cheers,
Rosa
Alice // Hip Foodie Mom
peanut butter + chocolate is the best combination in the world. . and with the little bits of peanuts throughout? omg, love this and can’t wait to meet you!!
kelley {mountain mama cooks}
Two of my favorite things in one. I’ll bet this is amazing, Barbara!
Kitchen Belleicious
oh my! Absolutely amazing and the perfect breakfast to make my pre-k son on the day of his “graduation” next week! I love it