Peanut Butter Chocolate Chip Bread

I'm almost embarrassed to admit it, but I made this recipe far less healthy than it originally was.

It was an accident, I promise. I was trying to bake with a recipe on my iPhone while simultaneously trying not to touch my iPhone and cover it with bread batter.

So, in the process, I added a half cup of butter to the mix instead of the quarter cup that was originally intended. That part was a complete accident.

The bittersweet chocolate chips were on purpose.

Still (or maybe because of the added unhealthiness), I found this bread really tasty. It was moist and flavorful.

The peanut butter taste in this bread was less overpowering than eating peanut butter on toast, but the peanut butter taste still lingered in my mouth long after each slice was finished.

If you're a jelly person, I'm sure some slathered on this bread would be just delicious. I've never been a fan of jully, but I adored this bread as is.

I'm linking up with BYOB--Bake Your Own Bread, hosted by Heather at girlichef. Visit to see all kinds of homemade breads that were baked in March!

Peanut Butter Chocolate Chip Bread
recipe adapted from Cinnamon Spice and Everything Nice

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup salted butter, at room temperature (feel free to decrease to 1/4 cup here!)
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 cup peanut butter (I used 3/4 cup crunchy peanut butter and 1/4 cup creamy peanut butter)
1 egg
1 teaspoon vanilla extract
1 cup almond milk
1/2 cup chocolate chips

Preheat oven to 350 degrees. Butter a 9x5x3 inch loaf pan.

In a small bowl, mix together flour, baking powder and salt.

In a separate large bowl, beat the butter and sugars together until well combined. Mix in the peanut butter. Add the egg and vanilla, stirring until combined. Gradually add the flour mixture, beating on low, until the batter is thick. With the mixer on low speed, pour in the milk and beat until smooth.

Add the batter to the loaf pan and spread it evenly. Bake the bread for 45 to 55 minutes, until a toothpick inserted in the center comes out with only a few crumbs. Cool it in the pan for 15 minutes, and then transfer to a wire rack to cool completely.

Store at room temperature.