If you love peanut butter, try this moist, tender peanut butter chocolate chip bread. It’s quick and easy, with bold peanut butter flavor and plenty of chocolate chips.
This post was updated June 5, 2025 with new photos and a slightly revised recipe for a more tender loaf.
This peanut butter bread is a straightforward quick bread that’s moist, flavorful and actually improves a day after baking. It’s studded with chocolate chips, not overly sweet, and has a satisfying peanut butter taste. You can skip the chips and enjoy it with jam, jelly or more peanut butter, but the chocolate adds a nice contrast.
It’s similar to a peanut butter banana bread, but you don’t need ripe bananas to make it.
Method
Putting this loaf together is quick—the batter comes together in about 10–15 minutes and uses common pantry ingredients.
- Prep. Preheat the oven to 350°F (180°C). Line a loaf pan so there’s an overhang on the long sides, then grease the exposed interior. Lining with parchment and greasing the sides makes the loaf easier to remove after baking.
- Whisk the dry ingredients. Combine the flour, baking powder and salt in a large bowl and set aside.
- Beat the peanut butter and sugar. In a separate bowl, beat the peanut butter with the brown sugar to remove lumps of sugar. Note: there is no butter or added oil—the peanut butter provides the fat.
- Mix in the egg and vanilla. Beat until combined.
- Whisk in the milk and sour cream (or Greek yogurt). Add slowly and mix gently—if using a mixer, keep the speed low to avoid splashing.
- Combine wet and dry mixtures. Make a well in the center of the dry ingredients and pour the peanut butter mixture into it. Gently fold together with a rubber spatula until mostly combined. If you see small pockets of dry flour, whisk them gently by hand. Do not overmix—overmixing will make the loaf dry and tough.
- Fold in the chocolate chips. I prefer a generous amount, but adjust to taste.
- Pour into the loaf pan. Fill the pan about two-thirds to three-quarters full. My pan is 9 1/2 × 4 1/2 inches and fits the batter well; an 8 1/2 × 4 1/2-inch pan may leave excess batter that you can bake as muffins.
- Bake. Bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent foil over the loaf. Let the bread cool completely before slicing.
Tender, moist and studded with chocolate chips—this peanut butter bread is a simple, satisfying loaf for anyone who loves peanut butter.
More peanut butter and chocolate ideas to try:
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Pretzel Cookies
- Peanut Butter Banana Chocolate Chip Cookies
Peanut Butter Chocolate Chip Bread
10
1
1 10
12 slices
Equipment
-
9×5 inch (23×13 cm) loaf pan mine is actually 9 1/2 by 4 1/2 inches
Ingredients
- 2 cups all purpose flour (250 grams)
- 1 tablespoon baking powder
- 3/4 cup peanut butter, stir well if using natural or homemade
- 3/4 cup packed brown sugar (155 grams)
- 1 large egg
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1/2 cup sour cream (120 ml) (or plain Greek yogurt)
- 3/4 cup milk (180 ml)
- 1 cup chocolate chips (about 180 grams)
Instructions
-
Preheat the oven to 350°F (180°C). Line a 9×5 inch loaf pan with parchment along the long sides so there’s an overhang, then grease the exposed sides.
-
Whisk together the flour, baking powder and salt in a large bowl. Set aside.
-
In a separate bowl, beat the peanut butter and brown sugar until there are no large sugar lumps.
-
Beat the egg and vanilla into the peanut butter mixture.
-
Whisk the milk and sour cream (or Greek yogurt) into the peanut butter mixture. You can use a mixer on low speed if needed.
-
Make a well in the dry ingredients and pour the peanut butter mixture into the center. Gently fold together with a rubber spatula until mostly combined. If there are small flour pockets, whisk gently by hand. Avoid using a mixer to prevent a tough loaf.
-
Fold in the chocolate chips.
-
Spoon the batter into the prepared pan, filling it about two-thirds to three-quarters full. If you have excess batter, bake it as muffins for 15–20 minutes.
-
Bake in the center of the oven for 50–60 minutes. A toothpick should come out clean or with a few moist crumbs. If the top browns too quickly, tent with foil. Cool completely before slicing.
Notes
- Flour: Measure carefully to avoid a dry loaf. Whisk the flour, spoon into a dry measuring cup and level off, or weigh it for best accuracy.
- Sour Cream: Plain Greek yogurt can be used as a substitute.
- Storage: Keep in an airtight container at room temperature up to 3 days. Once cooled, the loaf can be wrapped and frozen up to 2 months; thaw in the fridge.
- Nutrition: Values are estimates per slice, assuming the loaf is cut into 12 even pieces.