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Sliced marble chocolate peanut butter bread with visible chocolate swirls is arranged on a rectangular plate, with a whole loaf and more slices in the background on a cooling rack.
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5 from 1 vote

Chocolate Peanut Butter Bread

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!
Prep Time20 minutes
Cook Time50 minutes
Cooling Time5 minutes
Total Time1 hour 15 minutes
Servings: 18 slices (2 loaves)
Calories: 327kcal
Author: Melissa Griffiths

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

Recipe Yield: This recipe will make 2 regular loaves or 5 mini loaves.
Make Ahead: You can prepare this batter the night before and refrigerate it in the prepared pans. Just add 5-10 extra minutes to the baking time when baking from cold.
Flavor Variations: Try using crunchy peanut butter for added texture, or substitute almond butter for a different nutty flavor profile. 
Adding Nuts or Other Mix-ins: Chopped walnuts, pecans, or even mini marshmallows work wonderfully. Fold them into the plain batter before dividing it for the chocolate mixture, using about ½ cup of add-ins total.
Storage
  • Store in an airtight container at room temperature for up to 4 days.
  • Or wrap well and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 327kcal | Carbohydrates: 35g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 305mg | Potassium: 177mg | Fiber: 2g | Sugar: 16g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 2mg