Fans of chocolate and peanut butter will love this chocolate chip peanut butter bread! It’s extra moist, just a touch sweet, and loaded with dark chocolate in every bite.
If peanut butter and chocolate are one of your favorite flavor combinations, this chocolate chip peanut butter bread deserves a spot on your baking list. It’s soft, tender, and packed with peanut butter flavor, with plenty of chocolate chips scattered throughout every slice.
While it’s sweet enough to enjoy for dessert, it’s just as good with a cup of coffee or a cold glass of milk as an afternoon snack. It’s an easy quick bread that comes together with simple ingredients and is always a hit with peanut butter lovers.
Why You’ll Love This Chocolate Chip Peanut Butter Bread
- Big peanut butter flavor. Creamy peanut butter gives every slice rich, nutty flavor.
- Chocolate in every bite. Dark or semisweet chocolate chips make the classic pairing even better.
- Soft and moist. The cake-like texture stays tender for days.
- Easy to make. No yeast or complicated techniques — just mix, bake, and enjoy.
- Great any time of day. Perfect for breakfast, snacking, or a simple dessert.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Learn more: How to Measure Flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Light brown sugar – Learn more: Light Brown Sugar vs Dark Brown Sugar: What’s the Difference?
- Creamy peanut butter – Use the shelf-stable variety that doesn’t need to be stirred. Natural peanut butter is delicious for sandwiches and toast, but it doesn’t act predictably when baking.
- Eggs – Let these come to room temperature with the butter.
- Vanilla extract – Use store-bought or homemade vanilla extract.
- Buttermilk – The acid in the buttermilk reacts with the baking soda, giving the bread a nice rise; it also contributes to that tender crumb.
- Semisweet chocolate chips
How to Make Chocolate Chip Peanut Butter Bread
This is the kind of easy recipe you can whip up on a whim. It takes just a few minutes to prep, then an hour in the oven. Here’s what you’ll need to do.
Prepare. Preheat your oven to 350°F, then grease a standard 9×5-inch loaf pan.
Mix the dry ingredients. In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
Mix the wet ingredients. Use an electric mixer on medium speed to beat the butter, brown sugar, and peanut butter in a large bowl until they’re thoroughly combined. Beat in the eggs and vanilla.
Finish the batter. Reduce the mixer speed to low and add the dry ingredients in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined, then fold in the chocolate chips.
Bake. Pour the batter into the prepared pan, then bake for 50 to 55 minutes, or until the bread is golden brown and a pick inserted into the center comes out clean.
Cool and serve. Let the bread cool in the pan on a wire cooling rack for 10 minutes. Then remove the bread from the pan and place it directly on the rack to finish cooling. (Learn more: Why Every Baker Needs Wire Cooling Racks)
Tips for Success
If you’re new to baking, read over my baking tips for beginners first. Then, take note of these additional hints and tips for this Chocolate Chip Peanut Butter Bread.
- Make removal easy. If you want to easily remove the loaf from the pan and make sure it looks perfect, line the pan with parchment paper and then grease the paper.
- Don’t over-mix. Stop mixing as soon as the flour is incorporated into the wet ingredients. Over-mixing will make the gluten strands in the flour tough, which will affect the texture of your bread.
- Be patient. Although it’s tempting to slice right into a loaf of quick bread as soon as you pull it out of the oven, it’s important to wait! As the loaf cools, the inside is actually still baking from the residual heat. Slicing the loaf too soon disrupts this process.
- Keep the chocolate chips from sinking. It’s no fun when all the chocolate is at the bottom of the loaf!
Variations
If you have a peanut allergy, you can use almond butter or sunflower seed butter in place of the peanut butter.
Try swapping milk chocolate chips for semisweet, or make this bread a bit more decadent with mini peanut butter cups. You can also use half the amount of chocolate chips and substitute peanut butter chips for the other half.
Serving Suggestions
Chocolate chip peanut butter bread is certainly good at room temperature, but I love it even more served warm. A quick 10 seconds or so in the microwave is enough to warm a slice just a bit and make the chocolate chips melty. To make it a dessert, add a scoop of ice cream while the bread is still warm and sprinkle on some chocolate chips or shavings.
How to Store
Room temperature: Wrap the bread tightly in plastic wrap and store it at room temperature for 3 to 4 days.
Freezer: You can freeze Chocolate Chip Peanut Butter Bread for up to 3 months. Wrap it well and then place it in an airtight container or freezer bag. When you’re ready to serve it, let it thaw overnight at room temperature.
A New Favorite for Peanut Butter Lovers
If you’re looking for an easy quick bread that delivers plenty of peanut butter flavor and melty chocolate in every slice, this chocolate chip peanut butter bread won’t disappoint. Whether you enjoy it with your morning coffee, as an afternoon treat, or for dessert, it’s one of those recipes you’ll find yourself making again and again.
If you can’t get enough of the chocolate and peanut butter combination, be sure to try my chocolate peanut butter swirl muffins, too. They have the same classic flavor pairing in an easy, bakery-style muffin that’s perfect for breakfast or snacking.
More Quick Bread Recipes
Chocolate Chip Peanut Butter Bread
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (57 g) unsalted butter, softened
- ½ cup (100 g) firmly packed light brown sugar
- ½ cup (127 g) creamy peanut butter
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
- ¾ cup (128 g) semisweet chocolate chips
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Instructions
- Preheat oven to 350°F (175°C). Grease a standard 9"x 5" loaf pan. If you like, line the pan with parchment paper and grease the paper.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and peanut butter until thoroughly combined. Add the eggs and vanilla, and mix well.
- Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.
- Stir in the chocolate chips.
- Transfer the batter to the prepared pan. Bake 50 to 55 minutes, or until the bread is golden brown and a pick inserted into the center comes out clean.
- Cool the bread in the pan on a wire rack for 10 minutes. Then remove the bread from the pan to cool completely.
Notes
- Recipe updated March 2023.
16 Comments on “Chocolate Chip Peanut Butter Bread”
This bread looks absolutely delicious and just perfect for the weekend. I love peanut butter and chocolate together and will definitely give this recipe a try. Thank you!
Oh my goodness those looks absolutely incredible! I want to try it! This looks healthy AND delicious. I really want to try this recipe in the coming weekend.Thanks for sharing!
Hi, Jennifer! Wow, it’s been a long time since I’ve baked anything, but I did bake this, last night, and what a way to come back to the baking fold! This is spectacular: peanut buttery and chocolatey, my two favorite things. I actually used a Skippy-like version for this dessert; I usually have the natural variety on-hand, and so normally use that. I have always gotten great results with natural peanut butter, especially with that bundt cake of yours, the one with milk chocolate chips. I think the flavor is so much more peanutty.
Hi, Kendall! I’m so glad you liked the bread. Thanks for sharing your experiences with natural peanut butters.
Do you think I could sub one of the other “butters” (Biscoff type) for the peanut butter?
It’s possible. Peanut butter has a different amount of fat in it versus other spreads, so there may be some difference.
Thanks! And, I neglected to tell you how very much I enjoy your site and recipes.
Thank you! 🙂
Jennifer I love your passion and all your recipes! I have to avoid your recipes with peanut butter due to my daughter having a sever allergy. However we love almond butter and am wondering if there is a rule of thumb as to proportions of substituting almond vs peanut butter or if any additional ingredients need to be factored in ( diff in fat/oil content ). Thank you so much!
Lori aka @ Leftyliciousesq
Thank you, Lori! I’ve not baked much with almond butter, but it has more fat and a different ratio of fats than peanut butter. I’ve read differing opinions on how that affects baked goods. Some say a straight substitution works fine, but some say that the differing fat content is an issue. If I were to try it, I’d take the simplest route first and just substitute 1:1. If that doesn’t work, my guess would be that you’d need either a bit more flour or a bit less almond butter to try to simulate the recipe. How much to do that, I’m afraid I don’t know. If you try it, please let me know how it works!
Hi Jennifer, this sounds like a great recipe to try but in the case of buttermilk, can i substitute this with sour cream instead? Thank you 🙂
Hi, Amy. You can, but it may make the batter a bit thick. I would try putting 2 or 3 tablespoons of water in your measuring cup and then filing to 3/4 cup with sour cream. Give that a stir and then use as directed for the buttermilk in the recipe.
This bread is SO good. Instead of buttermilk I did 2% milk and then I added 4 bananas for extra moisture. Would highly recommend!!
I’m glad you liked it, Sammy!
Can I use self-rising flour rather than plain? even exchange?
Hi, Marc. Self-rising flour also contains baking powder and salt. Every cup of self-rising flour has about 1 & 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. You can easily omit the salt to accommodate, but the baking powder ratio will be a little trickier.