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Double Peanut Butter Quick Bread

I’ve had an extra bag of peanut butter chips sitting in my pantry, just waiting for a great recipe to go into. Peanut butter chips are a great way to infuse a little peanut butter into something like chocolate chip cookies, and they are also a good way to boost the peanut butter flavor in baked goods that already feature peanut butter without weighing down the recipe, since simply adding more peanut butter can often make a cake or muffin recipe heavy and dense. This Double Peanut Butter Quick Bread is a sweet, quick bread recipe that has loads of peanut butter flavor and just might be a welcome change of pace from other peanut butter recipes for peanut butter fans.

The bread gets its peanut butter flavors from crunchy peanut butter and peanut butter chips. For the peanut butter, you can use either a national brand or an all natural-style peanut butter. The flavor of the finished bread will vary slightly depending on what brand you use, but the results will be delicious regardless. I prefer to use crunchy peanut butter to get a few little pieces of peanut into the bread, but you can use creamy if that is what you have on hand. The peanut butter chips blend nicely into the bread and add a little extra sweetness, which keeps this quick bread from becoming too savory. It’s moist, very tender and has a nice balance of sugar and peanut butter flavors.

I finished my bread by putting a mixture of cinnamon sugar on top, which adds a nice crunch and a little pop of contrasting flavor. I like to slice this up and eat it as-is for breakfast or as a snack. It is delicious when paired with bananas and when topped with jam, but it doesn’t need anything extra if you want to keep it simple. The bread keeps very well when stored in an airtight container for a few days, so you can savor each slice slowly.

Double Peanut Butter Quick Bread
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/4 cup vegetable oil
1/2 cup crunchy peanut butter
1 large egg
1 tsp vanilla extract
3/4 cup milk
1 cup peanut butter chips
1 1/2 tbsp coarse sugar, for topping
1/4 tsp ground cinnamon, for topping

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together sugars, vegetable oil and peanut butter until smooth. Blend in egg and vanilla extract. Stir in half of the flour mixture, followed by the milk. Stir in remaining flour mixture and mix just until no streaks of dry ingredients remain. Stir in peanut butter chips.
Pour batter into prepared pan. In a small bowl, whisk together coarse sugar and cinnamon. Sprinkle evenly over the top of the batter.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean or with only a few moist crumbs attached.
Allow loaf to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Makes 1 loaf.