Description
Rich, indulgent Chocolate Peanut Butter Swirl Bread marries classic comfort with irresistible flavors. Chocolate lovers will swoon over this moist, marbled treat that promises delightful sweetness in every delectable slice.
Ingredients
Scale
Main Dry Ingredients:
- 1.75 cups all-purpose flour (Peanut Butter Portion)
- 1.5 cups all-purpose flour (Chocolate Portion)
- 1 (3.4 ounces) package vanilla instant pudding mix
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking powder (Chocolate Portion)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking soda (Chocolate Portion)
- 1/2 teaspoon salt
- 1/4 teaspoon salt (Chocolate Portion)
Wet Ingredients:
- 1/2 cup sour cream (Peanut Butter Portion)
- 1.5 cups sour cream (Chocolate Portion)
- 1/3 cup vegetable oil (Peanut Butter Portion)
- 1/2 cup vegetable oil (Chocolate Portion)
- 2 large eggs (Peanut Butter Portion)
- 2 large eggs (Chocolate Portion)
- 1 cup milk
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract (Peanut Butter Portion)
- 1.5 teaspoons vanilla extract (Chocolate Portion)
Chocolate Ingredient:
- 1.25 cups semisweet chocolate chips
Instructions
- Sift together dry ingredients for the peanut butter base: flour, pudding mix, leavening agents, and salt in a medium mixing vessel.
- In a separate bowl, thoroughly whisk sour cream, vegetable oil, eggs, vanilla, and milk until smooth and fully integrated.
- Cream brown sugar and peanut butter in a large mixing bowl, gradually incorporating dry and wet mixtures until a uniform batter develops.
- Prepare chocolate component by combining flour, sugar, cocoa powder, additional leavening agents, and salt in a clean bowl.
- Blend sour cream, oil, eggs, and vanilla into chocolate dry ingredients, then gently fold in a portion of chocolate chips.
- Thoroughly coat two 9×5 loaf pans with cooking spray and heat oven to 350°F.
- Alternate layering peanut butter and chocolate batters in each pan, using a knife to create delicate marbled swirls throughout.
- Strategically sprinkle remaining chocolate chips across the surface of each loaf.
- Bake for 45 minutes, then cover with aluminum foil and continue baking 20-25 minutes until a toothpick emerges with minimal crumbs.
- Allow bread to completely cool before slicing to ensure optimal texture and structural integrity.
Notes
- Swap peanut butter with almond or sunflower seed butter for nut-free version, ensuring same creamy consistency.
- Reduce sugar by using stevia or monk fruit sweetener for lower-calorie alternative without compromising texture.
- Fold chocolate chips gently to prevent sinking, coating them lightly in flour before adding to batter helps distribute evenly.
- Create perfect swirl pattern by using figure-eight motion with knife, avoiding over-mixing which can muddle distinct batter colors.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 281 kcal
- Sugar: 15 g
- Sodium: 164 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 44 mg