Chocolate Chip-Peanut Butter Bread

READY IN: 1hr 10mins
Recipe by Lorraine of AZ

This is a moist, dense, not to mention DELICIOUS, bread with very good flavor. It is marbled and topped off with a peanutty chocolate crumb topping. The recipe comes from the book "Do Breakfast" by Jane Donovan.

Top Review by HokiesMom

Very good bread. I am not a huge fan of the crumb topping and most of the teens I served it to were not either. I'm not sure if I did something wrong but it did not adhere really well to the bread and kept dropping off - I think it took away from the yumminess of the actual bread. I'm going to make it again without the topping and just use it as a filling to the bread and mix it in the dough a bit. The taste was exceptional of the bread itself. Nice balance of flavors between the peanut butter and chocolate.

Ingredients Nutrition

  • 2 cups flour
  • 2 teaspoons baking powder
  • 14 teaspoon salt
  • 1 cup semi-sweet chocolate chips (6 ounces)
  • 14 cup peanut butter (smooth or chunky)
  • 1 tablespoon sugar
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1 teaspoon vanilla
  • Crumb Topping

  • 12 cup sugar
  • 14 teaspoon unsweetened cocoa powder
  • 3 tablespoons butter, in pieces
  • 2 tablespoons dry roasted peanuts, chopped fine


  1. Preheat oven to 350 degrees. Grease a 9- x 5-inch loaf pan.
  2. Into a large bowl, sift the flour, baking powder and salt. Stir in the chocolate chips Make a well in the dry ingredients and set aside.
  3. In another bowl, with the electric mixer beat the peanut butter, sugar, egg, milk, and vanilla. Pour these wet ingredients into the well and lightly stir with a fork until combined.
  4. Combine the crumb topping ingredients in a small bowl. Reserve.
  5. Spoon 1/2 of the batter into the prepared pan. Smooth the top, then sprinkle with 1/2 of the crumb mixture. Spoon over the remaining batter, smoothing it out, and sprinkle with the remaining crumb mixture. With a round bladed knife draw through mixture to marbelize lightly.
  6. Bake 50-55 minutes. Tester should come out moist with no uncooked crumbs. Cool on a rack 25 minutes then turn out carefully, top side up. When completely cool, wrap in foil and keep a day before serving.

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