Chocolate Chip Peanut Butter Bread
I know Halloween originated as a day to remember the saints, martyrs, and the faithfully departed. But this year I am too spooked by things like figuring out pre-school Halloween party logistics and complaining about ridiculously expensive Halloween candy (why is it so expensive these days!?). Not to mention pondering how to keep a sugared-up one-year-old on a schedule on October 31st. Rather than focusing on all of those Halloween stressors, I decided to spook up my recipe for Chocolate Chip Peanut Butter Bread.
Chocolate Chip Peanut Butter Bread is deliciously moist and perfectly packed with creamy chocolate chips and crunchy peanut butter. It is basically a whole trick-or-treater’s bag of treats in a loaf pan. Since the bread itself is a cinch to throw together, you can spend some extra time dressing it up for the occasion. The bread recipe is delicious without the decor, but this version has melted candy corn and scary chocolate spider web frosting, which makes it the perfectly creepy treat for this holiday.
This Halloween, I hope you are not spooked by the school party logistics, the cost of Halloween candy (again, why??), the hunt for the perfect costumes, and keeping everyone on schedule. But be sure to indulge in some Chocolate Chip Peanut Butter Bread, whether you decide to dress it up for the holiday or keep it simple.
Moist and crunchy Chocolate Chip Peanut Butter Bread is a cinch to make. It makes a great hospitality gift and is fun to dress up for special occasions!
- 1 1/2 c sugar
- 1 1/2 c flour
- 3 T flour
- 1 t baking soda
- 1 t salt
- 1/4 c brown sugar
- 1/2 c oil
- 1 egg
- 1 c coconut milk (regular milk works just fine)
- 1 t vanilla
- 3/4 c peanut butter (I always use chunky. Smooth would work too)
- 3/4 c chocolate chips (plus 1/4 c for drizzle)
- 1 handful candy corn
Preheat oven to 350.
In a large mixing bowl, sift together the sugar, 1 1/2 c and 3 T flour, baking soda, salt, and brown sugar. Mix well.
In a small bowl or large measuring cup, whisk together the oil, egg, coconut milk, and vanilla. Pour wet ingredients into dry. Beat with a hand mixer until a batter forms.
Add peanut butter and beat again. Fold in the chocolate chips.
Pour batter into a greased and floured loaf pan. I usually fill the pan a little more than half full. Then pour the rest in a smaller glass leftover container. Bake both for one hour and 15 minutes, testing after an hour (small container will probably only take an hour). When toothpick comes out clean the bread is done.
**If you are adding candy corn, cover the top with several pieces of candy after one hour of baking. Don't let the candy get too close to the edge or it will melt and roll down the sides sticking to the pan. Ten minutes was the perfect amount of time for the candy corn to be melted just right.
***Allow the bread to fully cool. For the chocolate spider webs, melt 1/4 c chocolate chips in a double boiler (bring a pot of water to a rolling boil. Cover with a glass bowl full of chocolate chips and allow the steam to melt the chocolate chips. Stir constantly to avoid burning) When the chips have melted into a drizzly consistency, pour into a zip lock baggie. Gather the chocolate in a corner. Cut the tip of the corner of the bag. Squeeze the chocolate out of the bag onto the COOLED bread. Spider webs are fun, but just a zig zag drizzle is pretty too.