Have you ever eaten peanut butter bread?! With chocolate chips? It’s like banana bread. But minus the
bananas and adding pure peanut butter and chocolate deliciousness. Which, is obviously a delicious and
popular combination. This peanut butter chocolate chip bread is perfectly fluffy, bursting with peanut
butter flavor and warm, melty chocolate chips, and honestly has the BEST texture. I am SO excited to
finally be sharing this recipe with you all today! This recipe required FIVE testing rounds to finally get it
perfect, but I was so happy with the end result. I can’t want to hear what you think about this bread!
Hope you try it soon. 🙂 
I’ve been in QUITE the baking mood lately, and I am embracing it and using it to my advantage to recipe test some new recipes for the blog! I adore all things peanut butter, see here, here, and here. I’ve been flying through jars of peanut butter like nobody’s business lately! It’s actually quite ridiculous. BUT as a result, I have several peanut butter recipes heading to the blog that I am very excited to share with you!
Let’s talk a bit more about what you’ll need to make this delicious peanut butter chocolate chip bread!
Ingredients and Substitution Ideas
Oat Flour
If you didn’t already know, you can make homemade oat flour in approximately 30 seconds (Not exaggerating!) in your blender! I simply place oats (quick or old-fashioned) in my blender and blend until they are a fine powder/flour! You can also buy store-bought oat flour in the baking aisle of almost any grocery store these days. I love the texture of baked goods with oat flour, plus it’s very inexpensive and a whole grain!
Spices and Such
Baking powder is used as a leavening agent to make the bread rise, salt needed to balance all the flavors and bring out the peanut butter flavor and sweetness, and pure vanilla extract for the best flavor!
Peanut Butter
Peanut butter is used in place of oil or butter in this bread! Not to mention, it provides delicious peanut butter flavor. The peanut butter is used to provide structure and help with the texture of this bread. Baked goods without any fat in them do NOT usually have a great texture in my opinion. I love using nut butters in baked goods versus butter to as a healthier sub to provide heart-healthy fats and protein! Not to mention, nut butter (peanut butter especially) is one of my all-time favorite foods.
Maple syrup
In addition to using nut butters in recipes, I also LOVE using pure maple syrup (or honey!) in recipes to naturally sweeten them without using additional white or brown sugar. I highly recommend using PURE maple syrup, not pancake syrup (which is not really maple syrup and has lots of sugar/corn syrup in it) for the best flavor, texture, and health benefits! I haven’t tried it (to be honest I was out of honey when I was recipe testing this bread), but I’m pretty sure you can sub honey in place of the maple syrup! Also, this bread doesn’t have a maple flavor in case you’re wondering. Just pure peanut butter and chocolate flavor! I also love how you only need ¼ cup of maple syrup to sweeten this entire recipe!!
Milk
A lot of quick bread recipes I’ve made (and recipes from others, too) use applesauce (like this cinnamon raisin oat bread) or this banana bread to provide flavor, moisture, and provide the best texture in the final baked good. I really wanted to test this recipe without relying on applesauce or banana, as I didn’t want any other flavors to come through and I wanted to rely on pantry staple ingredients so you and I can make this bread even without having applesauce or banana! Anyways, I ended up testing this recipe several times with varying amounts of milk/applesauce and came up with increasing the milk to 2/3 up for the winner test batch! You can use any type of milk; I’ve used both dairy and non-dairy milk in this peanut butter chocolate chip bread recipe.
Egg
I’ve tested this peanut butter bread using both regular chicken eggs and flax eggs! To make two flax eggs for this recipe, you simply mix two tablespoons of ground flax with 5 tablespoons water to make two vegan eggs! This is used as a binder in place of regular eggs. The flax egg version might be a bit more dense and didn’t rise quite as much, but still absolutely delicious.
Chocolate chips
While this peanut butter bread is obviously delicious with chocolate chips, I have made this bread omitting the chocolate before. Keep in mind the bread won’t be quite as sweet, as again you’re only using ¼ cup of liquid sweetener (maple syrup or honey) for the entire loaf. I obviously like the chocolate chip version the best, and that’s what I definitely recommend. However, I did like the plain peanut butter bread served warm with this homemade blueberry chia jam on top!! Pro-tip: I’ve also blended the blueberry chia jam to make more of a “jelly” smooth texture!
Serving Suggestions
This peanut butter chocolate chip bread is perfect for breakfasts and snacks. It smells absolutely delicious while baking and is amazing warm straight from the oven. But the leftovers reheat great in the microwave too! I’ve also eaten this bread cold from the fridge topped with ice cream for dessert. Or with vanilla Greek yogurt for breakfast. OR topped with peanut butter. I also omitted the chocolate chips for one test batch and then topped the bread with peanut butter and jelly. SO many options here.
I want to note: the large loaf pictures are actually a previous test batch which was slightly dry. As I mentioned, I ended up testing this recipe no less than 5 times and didn’t want to re-photograph everything. These last three pictures of the smaller loaves here are the finalized recipe as written below, where the milk was increased which provided a more moist, delicious texture!
- 1½ cups oat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup peanut butter
- ¼ cup pure maple syrup (O=or honey)
- ⅔ cup milk of choice
- 1 teaspoon vanilla extract
- 2 eggs (Or two flax eggs: 2 tbsp ground flax + 5 tbsp water)
- ½ cup mini chocolate chips
- Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
- In a small bowl, stir together dry ingredients: oat flour, baking powder, and salt.
- In a larger bowl, stir together peanut butter, maple syrup, milk, vanilla extract, and eggs. Whisk until combined.
- Add dry ingredients to wet ingredients and fold together. Stir in chocolate chips.
- Transfer batter to loaf pan.
- Bake at 350 degrees F for about 40-42 minutes. I'd recommend starting to check the bread around 35 minutes to see if it's done! You can use a toothpick or lightly touch back bread to see if it springs back.
- Enjoy! This bread is delicious warm. I store leftovers in fridge to maintain freshness for several days. This will also freeze well.
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