A: Peanut Butter Chocolate Chip Breads is a recipe that combines two classic flavors, peanut butter and chocolate, into a delicious and easy-to-make bread. This bread is perfect for breakfast, a snack, or even dessert. It is made with a simple bread dough that is infused with peanut butter and chocolate chips. The bread is then baked to perfection and is ready to enjoy.
This recipe can be used to make mini-muffins or mini-loaves.
Into a bowl sift together the flour, the baking powder, the bakingsoda, and the salt.
In a large bowl with an electric mixer creamtogether the butter, the peanut butter, and the brown sugar and beatin the eggs, 1 at a time.
Beat in the buttermilk and beat themixture until it is combined well.
Add the flour mixture, beat thebatter until it is just combined, and stir in the chocolate chips.
Divide the batter among 5 buttered and floured loaf pans, each 5 3/4by 3 1/4 by 2 inches, and bake the breads in the middle of apreheated 350 oven for 40 to 45 minutes, or until a tester comes outclean.
Remove the breads from the pans and let them cool, rightsides up, on a rack.
The breads keep, wrapped well in plastic wrapand foil, chilled for 1 week or frozen for 1 month.
Makes 5 smallloaves.
Ingredients
Directions
This recipe can be used to make mini-muffins or mini-loaves.
Into a bowl sift together the flour, the baking powder, the bakingsoda, and the salt.
In a large bowl with an electric mixer creamtogether the butter, the peanut butter, and the brown sugar and beatin the eggs, 1 at a time.
Beat in the buttermilk and beat themixture until it is combined well.
Add the flour mixture, beat thebatter until it is just combined, and stir in the chocolate chips.
Divide the batter among 5 buttered and floured loaf pans, each 5 3/4by 3 1/4 by 2 inches, and bake the breads in the middle of apreheated 350 oven for 40 to 45 minutes, or until a tester comes outclean.
Remove the breads from the pans and let them cool, rightsides up, on a rack.
The breads keep, wrapped well in plastic wrapand foil, chilled for 1 week or frozen for 1 month.
Makes 5 smallloaves.
