One-Bowl Peanut Butter Quick Bread
A moist and flavorful peanut butter loaf dotted with rich chocolate chips. This easy quick bread is perfect for snacking, breakfast, or dessert, with the added benefit of plant-based protein and good fats from peanut butter. Freezer-friendly and ready in just over an hour.
Equipment
- 1 × 9×5 inch loaf pan
- 1 × Stand mixer with paddle attachment (or handheld mixer)
- 1 × Silicone spatula
- 1 × Mixing bowl (large)
- 1 × Mixing bowl (medium)
- 1 × Measuring cups set
- 1 × Measuring spoons set
- 1 × Cooling rack
Ingredients
- 1 ½ cups 180 g all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup 240 g creamy peanut butter (no-stir variety)
- ½ cup 100 g granulated sugar
- ½ cup 100 g light brown sugar, packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup 240 mL buttermilk (or homemade substitute)
- ⅔ cup 112 g chocolate chips (any type or mix of milk/semi-sweet/mini)
- Coarse sugar for sprinkling (optional)
Instructions
- Prepare Your Baking Equipment: Preheat your oven to 350°F (177°C) so it’s ready when your batter is done. Lightly grease a 9x5-inch loaf pan with non-stick cooking spray, making sure to coat all sides and corners. For added insurance against sticking, you can line the bottom and sides of the pan with parchment paper, leaving a small overhang on two sides to act as handles for easy lifting later.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together 1 ½ cups (180 g) all-purpose flour, 2 ½ teaspoons baking powder, and 1 teaspoon salt. Whisking helps evenly distribute the leavening agent and salt throughout the flour, ensuring even rise and balanced flavor in every bite. Set this dry mixture aside.
- Cream the Peanut Butter and Sugars: In a medium mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, add 1 cup (240 g) creamy peanut butter, ½ cup (100 g) granulated sugar, and ½ cup (100 g) packed light brown sugar. Beat on medium speed for about 2–3 minutes until the mixture becomes light, smooth, and creamy. This step not only blends the ingredients but also incorporates a little air for a softer texture in the finished bread.
- Add the Eggs and Vanilla: Crack in one egg at a time, beating well after each addition so the mixture remains smooth and emulsified. Once both eggs are incorporated, pour in 1 teaspoon vanilla extract and mix again until evenly distributed. Scrape down the sides of the bowl with a silicone spatula to ensure no unmixed bits remain.
- Incorporate the Dry Ingredients: Reduce your mixer speed to low. Gradually add the dry flour mixture you prepared earlier, allowing it to mix just until most of the flour is no longer visible. This prevents overmixing, which can make the bread dense instead of tender.
- Blend in the Buttermilk: While the mixer is still on low speed, slowly pour in 1 cup (240 mL) buttermilk. The batter will loosen up considerably and become more pourable — this is completely normal. Continue mixing until everything is fully combined, then stop immediately to avoid overworking the batter.
- Add the Chocolate Chips: Remove the bowl from the mixer stand. Add ⅔ cup (112 g) chocolate chips (any combination of milk, semi-sweet, or mini chips works well). Using a large spatula, gently fold the chips into the batter. Folding helps evenly distribute the chocolate without breaking or melting it prematurely.
- Fill the Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly to reach all corners. For an extra touch of texture and sweetness, sprinkle a light layer of coarse sugar over the top.If you like, scatter a few additional chocolate chips across the surface for a bakery-style look.
- Bake the Bread: Place the loaf pan in the center of your preheated oven. Bake for 52–58 minutes, checking for doneness at the 50-minute mark. The bread is ready when a toothpick or cake tester inserted into the center comes out mostly clean, with just a few moist crumbs clinging to it (melted chocolate smears are fine).
- Cool the Bread Properly: Once baked, remove the loaf pan from the oven and set it on a cooling rack. Let the bread cool completely in the pan — this helps it set and prevents it from falling apart when sliced. Once fully cooled, lift it out using the parchment overhang (if used) or gently loosen the edges with a butter knife before removing.
- Slice and Store: Cut the bread into 12 slices using a sharp serrated knife for the cleanest cuts. Store at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 5 days. For longer storage, wrap well and freeze for up to 3 months; thaw overnight in the refrigerator or on the counter before serving.
Notes
- Use creamy no-stir peanut butter for the best texture; natural varieties can cause the bread to be oily or crumbly.
- A mix of chocolate chip sizes (standard and mini) gives a more even distribution of chocolate in every bite.
- For homemade buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5–10 minutes.
- Let the bread cool fully before slicing to avoid it breaking apart while cutting.
- Lightly tent the loaf with foil in the last 10 minutes if the top browns too quickly.
- This bread is freezer-friendly — slice before freezing for grab-and-go snacks.
- Use a serrated bread knife for the cleanest, crumb-free slices.
- Coarse sugar on top adds a bakery-style crunch and extra sweetness.
- You can swap chocolate chips for chopped chocolate chunks for a more rustic look.
- This recipe doubles well — bake two loaves and freeze one for later.
