Peanut Butter Chocolate Chip Bread
Soft, moist Peanut Butter Chocolate Chip Bread made with creamy peanut butter, sour cream, and plenty of chocolate chips. This easy quick bread is perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups 250g all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup creamy peanut butter
- ¾ cup 155g packed light brown sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- ½ cup 120ml sour cream, room temperature
- ¾ cup 180ml whole milk, room temperature
- 1 cup about 180g semi-sweet chocolate chips, plus extra for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, mix the peanut butter and brown sugar until smooth. Beat in the egg and vanilla extract.
- Stir in the sour cream and milk until the mixture is smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until no dry flour remains. Do not overmix.
- Fold in the chocolate chips, reserving a small handful for the top if desired.
- Transfer the batter to the prepared loaf pan and smooth the surface. Sprinkle the remaining chocolate chips over the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the last 20–25 minutes.
- Cool the bread in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
For the best texture, use room-temperature ingredients, as they blend more smoothly and help the bread bake evenly. When measuring the flour, spoon it into the measuring cup and level it off with a knife instead of scooping directly from the bag, which can lead to a dense loaf. To keep the chocolate chips evenly distributed, toss them with a tablespoon of the flour mixture before folding them into the batter. A light-colored metal loaf pan is recommended because it promotes even baking and helps prevent the edges from browning too quickly. Once the bread has cooled completely, store it in an airtight container for up to 3 days at room temperature or 7 days in the refrigerator. For longer storage, wrap the loaf or individual slices tightly and freeze for up to 3 months.