Chocolate Peanut Butter Bread
Can’t decide between chocolate and peanut butter? Go with both! This swirled Chocolate Peanut Butter Bread is a fun and tasty recipe!
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Did you know that there are 3 cities in Pennsylvania with ‘peanut’ in their name? Yup, there’s Peanut, Pennsylvania. Then there’s Upper Peanut, Pennsylvania. And (you guessed it) there’s also Lower Peanut, Pennsylvania. To celebrate their namesake, the city of Peanut created the world’s largest PB&J sandwich back in the mid 1990’s. This 40-foot long sandwich contained 150 pounds of peanut butter and 50 pounds of jelly. 150 pounds! That’s a serious amount of peanut butter right there.
What exactly does one do with a 40-foot long PB&J sandwich? I’m assuming you can cut it up and share it with the local residents of Peanut, PA. However, even a 6″ section of that sandwich contains almost 2 pounds of peanut butter! I hope they invited their neighbors from Lower Peanut and Upper Peanut over to help with that project!
If you open our pantry, you’ll always find at least 2 jars of peanut butter. You see, when it comes to sandwiches, I’m 100% in the crunchy peanut butter camp. I love the extra crunch in there. (It reminds me of putting chips on my sandwiches back when I was a kid. Did y’all ever do that??) But when it comes to baking, I am 100% in the creamy camp. In my opinion, creamy peanut butter just incorporates better into recipes. And speaking of recipes, this Chocolate Peanut Butter Bread recipe is a new favorite around here!
Chocolate Peanut Butter Bread
Chocolate Peanut Butter BreadYears ago, my mom typed up all of her recipes and sent the Word document to both me and my sister. That project must have taken her weeks as I remember her recipe box in the kitchen was stuffed full of family favorites. I love having the electronic version as I can just go in and search for a word to zoom in on the recipe quickly. No more digging through piles of index cards and magazine clippings wondering what the heck happened to that recipe!
I was looking in that recipe file a couple of weeks ago, and I stumbled across a peanut butter bread recipe. To be honest, I don’t ever remember my mom making this bread when I was a kid. Maybe she did, and I just forgot about it? I dunno. But I stopped and looked at that recipe, and it intrigued me. A peanut butter bread? I’ve made plenty of quick breads over the years, but never a peanut butter version. I baked up a loaf of that bread, and it was delicious! Laura and I were eating a piece that night for dessert when she suggested that I swirl in some chocolate chips…and that’s how this Chocolate Peanut Butter Bread came about.
Instead of swirling in chocolate chips, I went all-in and swirled chocolate batter into the peanut butter batter. (I did use some chocolate chips on top, though.) Chocolate + peanut butter are a classic combination, and this Chocolate Peanut Butter Bread was a huge hit in our house. In fact, I went in and added this recipe to the family Word document so that Robbie will have the recipe once he gets older. It’s a good one! Enjoy!
Did you make a loaf of this Chocolate Peanut Butter Bread at home? Leave a comment! Or snap a photo and share it with me on Instagram (@Spicedblog).
Looking for more fun peanut butter recipes? Check these out:
Baked Chocolate Peanut Butter Donuts
Chocolate Peanut Butter Brownies
Chocolate Peanut Butter Fudge
Chocolate Peanut Butter Cup Cookies
Chocolate Peanut Butter Twist Bread
RECIPE NOTE: Based on reader feedback, I realized that something was off with the original recipe. I’ve updated the recipe, and it’s a good one! I hope you enjoy it as much as we do!
Chocolate Peanut Butter Bread
Ingredients
For the Peanut Butter Portion
- 1¾ cups all-purpose flour
- 1 3.4-oz. package vanilla instant pudding mix
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup sour cream
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- ½ cup brown sugar
- ½ cup creamy peanut butter
For the Chocolate Portion
- 1½ cups all-purpose flour
- ⅔ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1½ cups sour cream
- ½ cup vegetable oil
- 2 large eggs
- 1½ tsp vanilla extract
- 1¼ cup semisweet chocolate chips, divided
Instructions
For the Peanut Butter Portion
- Using a medium mixing bowl, add flour, pudding mix, baking powder, baking soda and salt; stir until well combined.
- In a separate bowl, add sour cream, vegetable oil, eggs, vanilla extract and milk; whisk together until well combined. Set wet ingredients aside.
- Using a large bowl, add brown sugar and peanut butter; stir until well combined.
- Add half of the dry ingredients to the bowl; stir until well combined.
- Add half of the wet ingredients to the bowl; stir until well combined.
- Repeat using remaining dry and wet ingredients.
For the Chocolate Portion
- Using a large bowl, add flour, sugar, cocoa powder, baking powder, baking soda and salt; stir until well combined.
- In a separate bowl, add sour cream, vegetable oil, eggs and vanilla extract; stir until well combined.
- Pour wet ingredients into the bowl with the dry ingredients; stir until just combined.
- Fold ¾ cup of the chocolate chips into the batter. (Note: The remaining chocolate chips will be sprinkled on top of the loaves before baking.)
For the Chocolate Peanut Butter Bread
- Grease and flour (2) 9”x5” loaf pans.
- Preheat oven to 350°F.
- Pour half of the peanut butter batter into each pan.
- Pour half of the chocolate batter into each prepared pan (on top of the peanut butter batter). (Tip: Use a spatula to spread batters evenly into pan.)
- Use a table knife or large spoon to gently swirl the two batters together.
- Sprinkle remaining chocolate chips on top of each loaf before baking.
- Bake for 45 minutes. Tent top of bread with foil and continue baking for 20-25 minutes, or until a toothpick inserted into center of bread comes out mostly clean.
- Let bread cool in pan for 15 minutes before transferring to a cooling rack until completely cool.
150 lbs?! That is A LOT!! Though a lot smaller, reminds me of those huge party Subway subs you could get years ago. I don’t think they make anymore, but they were quite the spectacle. And who woulda thunk that a town would have ‘peanut’ in the name. Though, we do have some funny ones here in NL. You can never ever go wrong with chocolate and pb so this one would be devoured in no time at all. All my morning coffee is missing right now is a slice or two of this delicious bread! Care to send me some 😉 Hope you’re having a great week, David!
How fun would it be to live in a town named Peanut!? I bet there are so many awesome puns going on there. 🙂 Speaking of peanuts (and peanut butter), this bread is amazing! I ate it as a mid-afternoon snack as I’m not a huge fan of chocolate in the morning. So good! I’ll be happy to send a couple slices your way, Dawn!
Now I want to move to Upper Peanut. I love that name! And considering my love for peanut butter I think it’s only appropriate. Quick breads are one of my weaknesses, since it’s basically cake I can put butter on–you know I’ll be making this one soon!
I tell you what…you move to Upper Peanut, and I’ll move to Lower Peanut. Then we can make all sorts of peanut-inspired dishes. Deal? I’ll start off with another batch of this swirl bread. So fun to make…and even more fun to eat! Thanks, Kelsie!
You can never go wrong with peanut butter and chocolate. This bread looks totally mouthwatering!
I had no idea about the ‘peanut’ towns! We have some crazy town names in Oregon too – ‘Boring’ is my personal favorite.
I totally agree, Marissa! The chocolate + peanut butter combo is a classic for a reason! 🙂
Wait. There’s a Boring, Oregon? That’s hilarious!!
Oh, David – what are you doing to me!? This is my dream recipe. I love chocolate and peanut butter – and in this delicious bread… well, I probably will eat the whole thing in one sitting 😀
Haha! Let’s just say this bread didn’t last long around our house either, Alexandra! 🙂 Thanks so much, my friend!
The town of Peanut sure made one big ‘ol sammy. You have to wonder about all the logistics in making a sandwich that big. I’m not a fan of peanut butter, but my family loves it so I do make them peanut butter treats. They’s love this bread – especially the chocolate chips on top!
You know, you make a good point, Kathy! How does one actually go about making a sandwich that large. Do you have cranes and people hovering over the center of the bread? (That would be a sight to see!) Either way, I hope you have a great weekend ahead, my friend! 🙂
Where is the chocolate peanut butter bread recipe??
I need this in my life.
Hey Mary! A couple of readers recently commented that the bread was super dry, so I took the recipe down and I’m working on fixing it. I’m 99% of the way there, and my plan is to put the updated recipe up this week. Stay tuned…I promise this bread will be in your life soon! 🙂
It would be fun to live in a town called Peanut. 😀 This bread (or shall I say, cake) is brilliant! So often you post something I want to be ready and waiting with my coffee the next day. This is no exception.
Tell me about it! It would be cool to write Peanut as your city whenever you fill out forms. Haha! And I bet there are all sorts of great puns for that city, too. And thank you for the kind words, Valentina. We clearly just need to get together for coffee. You bring the coffee. I’ll bring the snacks. Deal? 🙂
Yep, I put chips on my sandwiches back when I was a kid. Didn’t we all? Definitely creamy peanut butter in baking recipes but on my toast or crackers I prefer the crunchy version, like yourself. I love the texture and look of this chocolate peanut butter bread David. And I think those chocolate chips on top look like they’re about to melt over it too. Double Yum!
Chips on sandwiches is the best thing ever! Well, maybe not best ever…but it ranks up there for sure. 🙂 This chocolate peanut butter bread is right up there on the list, too. It’s perfect with a mid-morning cup of coffee! Thanks so much, my friend!
Could you provide the flour measurements in GRAMS?
Thanks <3
Hey Monika! Unfortunately, I don’t have these measurements in grams, but they’re pretty easy to convert. King Arthur Flour has a great measurement conversion chart here: https://www.kingarthurflour.com/learn/ingredient-weight-chart.html 🙂
hi david
this looks divine. i really must try it soon. and i desperately want to live in a town called peanut! yep crunchy PB for me!
cheers
sherry
VERY VERY DRY!!! and not sweet either. I even baked it 15 minutes shorter than recommended.
It needs more moisture in each part of the bread – maybe margarine or butter should be added. Normally if this was made at one time, there would be about a cup of sugar and it has only 1/2c and 1/3’rd cup. Also would have at least 1/2 cup of butter in it.
I flash froze hoping to retain the moisture, but when I sliced it it simply fell apart into crumbs.
Hey Karen! I’m so sorry you had this experience with this bread. I’ve made it a couple times, and I don’t recall it being as dry as you described. Are you sure the measurements were accurate? Either way, I’ll put this on my list to make again (it’s been a while) to check the accuracy on my end. I truly take pride in this blog, and I’m sad that the recipe didn’t turn out for you.
Hi!
I made the cake but it turned out a little stodgy and did not rise as expected! I didn’t have sour cream so I substituted it with yogurt (I checked online and it seemed to be a good equivalent ingredient to use. Maybe not?
Hey Adele! I’m sorry to hear about your experience here. You’re the second person lately who has mentioned this, so I’m beginning to think the recipe was mistyped on my end. I am truly sorry for the wasted time and ingredients.
I am actually hitting the kitchen this afternoon to figure out what’s going on with this bread. I love writing this blog, and I certainly don’t want to post any recipes that don’t work. Stay tuned! I hope to have an update for this recipe shortly!
Thanks David!! 🙂
Are you trying it with yogurt as well?
Peanut butter is my favourite thing. I need to nail this recipe!
So the recipe I’m playing with right now relies on sour cream instead of yogurt…however I think plain Greek yogurt would be totally fine to use instead of sour cream. I’m almost there with this recipe. I want to bake it up 1 more time to be certain, though. Stay tuned! 🙂
Thank you!
If you can add some step by step pics for reference those would be very helpful! To see the texture, small details we may miss or do incorrectly? 🙂
Good suggestion, Adele! The plan is to make this bread either tomorrow or Friday, so I’ll make sure to snap some step-by-step photos in there, too! 🙂
Hey Adele! I’ve updated the recipe here, so I hope you get a chance to try the new one. I agree that something was off with the old version, but this one is moist and delicious! We baked the 2 loaves this weekend, and they were gone in no time flat. 🙂
Hey , David , You Need To Make Up My Mind For Me !!! You Say Put Choco Chips In The Choco Batter , And Peanut Chips On Top Of Batter , But Choco Chips Is All I Can See In The Pics ??? So Did The Peanut Chips Melt Into The Top And The Choco Didn’t ???
Hey Eugene! You know, I think you might have caught an error in this recipe. It’s been a while since I made this one, but it certainly looks like I used chocolate chips on top instead of peanut butter chips like the recipe says. I’ll update it to reflect this – either way would be great, but I certainly want the recipe to match the photos. Oops! The peanut butter chips would turn brown (might need to tent the top of the bread while baking) but they wouldn’t melt into the bread entirely. Thanks!
I live in Italy, I don’t know if the pudding mixes are the same has the ones there. What could I use instead of the pudding mix?
Hey Giovanna! Hmmm, that’s a good question. I did some googling and it appears that there is at least one brand of pudding mix over there in Italy that would be similar to the US version – https://supermarketitaly.com/products/cameo-budino-cremoso-vanilla-pudding-mix-180g You’ll just want to make sure you weigh the correct amount as boxes here in the States are 3.4 oz (96 grams). It looks like the boxes over there might be larger.
Let me know if you get a chance to make this recipe with that pudding mix! Also, on a side note, we do love Italy and Italian food! 🙂