Peanut Butter Chocolate Chip Bread – a peanut butter quick bread full of chocolate chips! A great snack, breakfast, or even dessert.
My in-laws are arriving to help watch our son while my husband and I take a trip for our 15th wedding anniversary. With a new school schedule and the start of middle school, mornings feel a little chaotic, so I’ve been preparing grab-and-go breakfasts to make things easier. Muffins and quick breads freeze well and are simple for a child to reheat or thaw before heading out the door.
Muffins are a staple in our freezer because my son can eat two quickly with a banana and be ready for school. This peanut butter chocolate chip bread works the same way — a big slice filled with protein from peanut butter and yogurt makes a satisfying, portable breakfast. Instead of freezing a whole loaf, I slice it first, freeze the slices individually on a tray for about an hour, then reshape the loaf and store it in a freezer bag. That way a single slice is easy to grab and warm up.
This quick bread uses plain yogurt and all-natural peanut butter, so it’s not overly sweet and delivers more protein than many quick breads. Chocolate chips provide the perfect hint of sweetness, especially when served warm so the chips become melty. For a dessert-style treat, spread a thin layer of chocolate-hazelnut spread on a warm slice.
Peanut Butter Chocolate Chip Bread
By Erin Sellin
Summary: A moist peanut butter quick bread filled with chocolate chips. Ideal for breakfast, snack time, or dessert. Easy to slice and freeze for busy mornings.
Recipe Details
Prep: 15 mins | Cook: 1 hr | Total: 1 hr 15 mins | Servings: 10
Ingredients
- 3/4 cup all-natural peanut butter
- 3/4 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain yogurt
- 3/4 cup buttermilk
- 1 1/3 cups chocolate chips (reserve about 1/3 cup for the top)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9 x 5-inch loaf pan with non-stick spray or line it with parchment paper.
- In a large bowl, beat together the peanut butter and brown sugar until smooth and creamy. Add the eggs and vanilla and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a liquid measuring cup, stir together the yogurt and buttermilk.
- Add half of the dry flour mixture to the peanut butter mixture, then half of the yogurt/buttermilk mixture, mixing until just combined. Add the remaining flour and yogurt mixture and mix until combined, taking care not to overmix.
- Fold in 1 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 1/3 cup of chocolate chips over the top.
- Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf with foil and finish baking until fully cooked.
- Remove from the oven and let cool completely before slicing and serving.
Freezing and Serving Tips
- For easy mornings, slice the cooled loaf, lay slices on a baking sheet, and freeze them for about an hour. Once firm, stack the slices and store them in a freezer-safe bag.
- To serve, reheat a slice in the microwave for 15–30 seconds or let it thaw at room temperature. A warm slice brings out the chocolate chips’ melty texture.
- Top a warm slice with a smear of chocolate-hazelnut spread, a drizzle of honey, or a spoonful of yogurt for variation.
Nutrition (approximate per serving)
Calories: 406 kcal | Carbohydrates: 54 g | Protein: 11 g | Fat: 19 g | Fiber: 4 g | Sugar: 29 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Bread Recipes | Cuisine: American | Author: Erin Sellin | Yield: 10 servings
More Bread Recipes You Might Like:
More Recipes You Might Like:
- Glazed Peach Bread
- Cinnamon Swirl Quick Bread
- Lemon Blueberry Bread
- Carrot Apple Bread
Note: This post was sponsored by Stonyfield and Justin’s.