If you did a mash up of a peanut butter cookie and a rich, moist chocolate quick bread, you’d get this fun Peanut Butter Chocolate Swirl Quick Bread. A little bit crumbly on the outside and tender on the inside with little bits of peanuts throughout.
Roxana from Roxana’s Home Baking recently sent me an invitation to participate in this month’s chocolate party. Each month Roxana, along with some wonderful and very talented blogger friends, decide upon a secret ingredient to use in their chocolate sweets. This month’s secret ingredient is peanut butter. The combination sounded too good to resist joining in the baking adventure.
I’ve been trying some fun new quick bread recipes for an upcoming garage and bake sale that I mentioned in my Streusel Topped Chocolate Chip Banana Bread post. Rather than just combine the chocolate and the peanut butter in the batter, I thought it would be more fun to swirl the chocolate in so the peanut butter would shine.
Chunky Skippy Peanut Butter is always in our cupboard, so I always use chunky peanut butter when I bake with peanut butter. I like the little added crunch you get from the peanuts, but feel free to substitute creamy peanut butter if you must.
If you’re a chocolate and peanut butter lover, give this recipe a try. And stop by the chocolate party to see all the chocolate peanut butter recipes your favorite bloggers created this month.
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 cup Peanut Butter
- 3 eggs
- 2 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350°. Spray two (9 x 5) loaf pans with nonstick baking spray, or five mini loaf pans (5 3/4 x 3 1/4 x 2 1/4.)
- 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 the sugars until light and fluffy, about two minutes. Mix in peanut butter. Add eggs one at a time mixing well after each addition, scraping down sides of 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 1/2 cups batter just until blended.
- Using a scoop, alternative scoops of the chocolate and peanut butter batters in 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.