When grocery shopping I'm amazed at how many food things consisting of the wonderful combo chocolate & peanut butter I go for. Sports bars, ice cream, muffins, cookies, etc... Seriously. I am also still floored everytime I go to Whole Foods and look at the energy bar section and see how many bars NEW bars there are with chocolate & pb combo. The latest find was a chocolate and spirilina bar! Yeah, pretty wild. I thought oh ick, this has to taste horrible. And with that said, I went ahead and bought one! LOL. To be honest it wasn't that bad. Granted it did not taste like a candy bar, but it did not taste like chocolate covered lawn clippings. It wasn't bad, really, and it was good for me. It had an ingredient list I could relate to (no chemical degree necessary to read it).
Well with all these constant cravings of things relating to the "chocolate and peanut butter family" I've always wanted to do a bread. Hence, my latest creation. This bread came out great. It's not that moist like a banana bread would be, but it truly did taste amazing when it was sliced, toasted with butter on top.
Chocolate-Peanut Butter Bread
(inspiration from Dinners for a Year)
¾ cup dark brown sugar
¾ cup peanut butter (I used chunky)
1 TB vanilla
2 eggs, beaten
1 ½ cups buttermilk
1 1/4 cups all-purpose flour, sifted
1 cup whole wheat flour, sifted
4 ts baking powder
1/2 ts salt
¾ cup of milk choco chunks (I wanted chunks of choco in here)
3 TB of melted butter +/-
Raw sugar for sprinkling
Preheat oven to 350 degrees. Grease a loaf pan and line the bottom with parchment paper. Set aside.
In a small bowl mix the buttermilk and eggs together. In another bowl sift the flours, baking powder, and salt.
In a large bowl, cream sugar, peanut butter, and vanilla; add in the buttermilk & egg mixture. Then beat in the flour mixture; beat well until just combined.
By hand add in the milk chocolate chunks.
Pour batter into greased loaf pan and bake for 50 - 55 minutes until golden brown and a skewer comes out clean. Allow to cool in pan 10 minutes before unmolding.
**note: on the last 30 minutes of baking I put a bit of melted butter on the top, then sprinkled some raw sugar chunks on the top of the bread, optional, but wonderful**
This recipe and photographs are copyrighted and the property of Dawn Finicane