We know many people believe the perfect combination is chocolate and peanut butter. While we are a peanut-free facility, it doesn't mean we can't bring you delicious recipes using those ingredients. This bread is rich, delicious, and full of that classic combo!
- 1 and 1/2 cups all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 chopped potato chip chocolate bars, reserve 1/2 bar for topping
- 1 cup peanut butter (allergic to peanuts? try using a substitute nut butter!)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar firmly packed
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Preheat oven to 350ºF degrees. Spray a 9" x 5" loaf pan with non-stick spray and set aside.
- In a large bowl, whisk together flour, baking powder, salt, and 1 1/2 potato chip chocolate bars until combined. Set aside.
- In a medium bowl with a handheld mixer, beat peanut butter, sugar, and brown sugar together on medium speed until smooth.
- Add room temperature eggs one at a time, beating after each addition. After eggs are fully incorporated, use your spatula to scrape down the sides and bottom of the bowl again to ensure everything is well mixed.
- On low speed, beat in vanilla and buttermilk until everything is combined. The mixture will be runny -- this is normal.
- Slowly pour the wet ingredients into dry ingredients and stir gently until there are no more lumps. Be careful not to over mix, as this can cause bread to become tough.
- Pour batter into prepared loaf pan and sprinkle with the reserved chopped chocolate bar.
- Bake for 56-58 minutes or until a fork inserted in middle of loaf comes out mostly clean. Bread will continue to bake in pan a bit as it cools.
Allow bread to cool completely in the pan on a wire rack before cutting.
For freshness, store in an airtight container. Loaf will be good for 5 days, if you can last that long without eating all of it.