Oh wow, is it Wednesday already?! My blog has been seriously neglected. E and M just left. And I’m pooped! It has been quite an exhausting weekend. We were out all day Sunday and Monday. Mostly outdoor stuff —poolside barbecue and picnic barbecue. And I’m not into any of those things. There’s one thing you need to know about me. I don’t like getting dirty and I don’t like outdoorsy activities. OK, that’s two things. Why? It’s mainly because of the insects. I attract them. They love to eat me alive. Plus, I do not like dining with any bugs around. Who does? Aside from that, it was great seeing my nieces, E and M!
I was itching for something sweet with peanut butter and I came across this Sweet Peanut Butter Bread recipe from Reeni of Cinnamon Spice & Everything Nice. This recipe was adapted to remedy my peanut butter craving. Oh, and I was also craving something with chocolate as well. This bread was perfectly delicious. Dense, peanut butter-y and chocolate-y. And one slice will do ya. I tried having multiple slices and got sick from it, ha! So don’t get overly greedy like I did. You won’t be able to enjoy it. And trust me, you’ll want to savor every bite. Happy Wednesday!
- 1/2 cup of granulated sugar
- 1/4 cup of dark muscovado sugar
- 1/4 cup of unsalted butter, softened
- 1 cup of creamy peanut butter
- 1 egg
- 2 teaspoons of vanilla extract
- 1 cup of Greek yogurt
- 1/3 cup of milk (I used 2%)
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of dark chocolate chips + extra to sprinkle on top
Preheat the oven to 350 degrees F. Grease a 9-inch loaf pan.
Using a stand or electric mixer (or mix by hand) cream butter and sugars. Add peanut butter then egg and vanilla. Continue to beat until combined, scraping down the sides of the bowl. Then add yogurt and milk and beat until smooth and creamy. Add flour, baking powder, baking soda and salt. Mix until just moistened. Batter will be thick. Fold in chocolate chips.
Pour batter into the prepared pan and spread it evenly with a spatula. Sprinkle the extra chocolate chips on top. Bake for 55-60 minutes or until toothpick/tester inserted into the center comes out with a few crumbs attached. Let the bread cool completely before cutting into the pan.
Note: You might want to loosely tent the bread with aluminum foil 40-45 minutes into baking, as it can brown quickly.