Friday, February 13, 2015
Chocolate Peanut Butter Bread
So it's the day before Valentine's Day and you'd think I'd be posting something red velvet like most everyone else. But the thing is, I know the way to Dave's heart isn't paved with red velvet. It's paved with peanut butter and chocolate. So the only thing I could think of was to make him something to show him I love him and give him the chocolate and peanut butter he deserves. And for some reason, I can make pretty decadent breads that are usually consumed for breakfast and he doesn't complain about me trying to sneak dessert into breakfast. I call it Dave Logic. But, Dave Logic aside, this break is delicious and you really can (and will want to) snack on it any time of day. Tender chocolatey bread with lots of peanut butter flavor, and I think it's rather pretty. I love that the bread isn't just chocolate or peanut butter, but really has both flavors in the batter. And then it's speckled with chocolate chips and peanut butter chips, not to mention a healthy dose of chopped peanuts on top. Yes, this is perfect of the chocolate peanut butter feign in your life.
So, remember that Food Network Magazine 50 Quick Breads booklet I mentioned for the Cranberry Upside Down Bread, Cinnamon Swirl Bread and Banana Cranberry Bread? Well I told you I'm bound and determined to make most all of them and this is another from that collection. This was so easy and I had all the ingredients in my pantry, plus I just used 2 bowls, a whisk and a spatula. I love my KitchenAid mixer, but I also love recipes I can make with a sleeping baby strapped to my chest so I don't have to risk him waking up from the noise of the motor. I did make a small change by substituting some of the oil for peanut butter to get the peanut butter flavor in the bread and not just rely on peanut butter chips and a peanuts. I was going for the actual chocolate-peanut butter flavor throughout and I totally nailed it.
Chocolate Peanut Butter Bread
1 1/4 cup sour cream
1/2 cup peanut butter
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup peanut butter chips
1/4 cup semisweet chocolate chips
1/4 cup chopped peanuts
In a large bowl, whisk together sour cream, peanut butter, oil, eggs and vanilla.
In a medium bowl, whisk together flour, sugar, cocoa, baking powder, salt and baking soda. Then whisk in both chips.
Gently stir the flour mixture into the peanut butter mixture until a batter forms and everything is combined, taking care not to overstir.
Liberally spray an 8 x 4 inch bread pan with cooking spray. Transfer batter into pan.
Add chopped peanuts to the top and gently press down to adhere to the wet batter.
Bake at 350 degrees F for 60-70 minutes or until set and a tester inserted in the center comes out clean.
Remove from oven and cool in pan for an hour before removing to a wire rack to cool completely. Slice and serve.
Makes 1 loaf.
The Cookie Princess
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