01 February 2013

Peanut Butter Chocolate Chip Bread


Being the mother of two boys and the wife of a third, you can imagine what the peanut butter consumption is like at my house.  We would go through it by the gallon if we had room in the cabinets for the container.  My boys will take their peanut butter anyway they can get it.  I found a recipe for Peanut Butter Bread in my grandmother's collection and it immediately caught my eye.  The original recipe didn't call for chocolate chips, but I was having a little peanut butter cup moment, so I figured they couldn't hurt.

This can't really decide if it's bread or cake.  It's sort of a cross between the two/  It's heavier and more dense than a standard cake.  The peanut butter flavor (and, well, the chocolate chips) tip this to the dessert, or cake, side of the scales.  I though we might make a real treat of it and smear some Nutella between two slices.  A peanut butter chocolate chip Nutella sandwich, anyone?





Peanut Butter Chocolate Chip Bread
makes one 9x5" loaf

Print me, Please!!!

1/4 cup vegetable shortening
3/4 cup peanut butter (chunky or creamy)
1/4 cup sugar
2 eggs
2 cups flour
1 Tbsp baking powder
3/4 tsp salt
1 cup milk
1 cup semisweet chocolate chips (I used miniature chips)

Preheat oven to 350°.  Lightly grease a 9x5" loaf pan; set aside.

In a large bowl, beat butter and peanut butter on medium high speed until creamy.  Add sugar and beat until light and fluffy, 2 to 3 minutes.  Add eggs and beat for an additional minute.  In a separate bowl, stir together the flour, baking powder, and salt.  Add half the flour mixture and add to peanut butter mixture on low speed until just combined.  Add the milk until just combined, followed by the rest of the flour mixture.

Pour the batter into the prepared loaf pan and bake for 1 hour.  Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.


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