Peanut Butter Chocolate Chip Bread
By: Linda Bonwill - World Class Cooking
This Peanut Butter Chip Bread is a rich and tender loaf with a nutty twist!
Infused with the deep, aromatic notes of brewed Peanut Butter Cup coffee, this gluten free bread takes classic peanut butter flavor, elevating it to a new level. Oat flour and psyllium husk create a wholesome texture, while creamy peanut butter and sour cream keeps it irresistibly moist. Packed with melty chocolate chips and finished with a sprinkle and drizzle of chocolate on top, this coffee-hugged treat is perfect for breakfast, snacking, or dessert.
Don't forget to brew a large pot of Peanut Butter Cup coffee. You will definitely want a cup to complement this next treat.
Featured Product: Peanut Butter Cup 8 oz ground coffee
Ingredients:
- 1/4 cup butter, room temperature
- 2 large eggs, room temperature
- 1/2 cup white sugar
- 1/2 cup light brown sugar, unpacked
- 1/2 cup sour cream, room temperature
- 1/2 cup peanut butter
- 1/4 cup peanut butter cup coffee, brewed
- 2 tsp vanilla
- 2 cups oat flour
- 2 TBSP psyllium husk flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup milk chocolate chips, divided
Directions:
- With an electric mixer, cream together the butter, eggs, and sugars for 2 mins. Add in the sour cream, coconut milk, and vanilla. Blend for an additional 1 minute
- In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients. Scrape the sides of the bowl with a spatula. Fold in 3/4 cups of the chips.
- Pour the batter into the loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the batter. (If you prefer, melt the 1/4 cup of chips in the microwave and pour over the top, as a drizzle after the bread cools). Bake for 45-50 mins or until done.
Note: To test for doneness: After 45 mins poke a toothpick through the center of the bread. The toothpick will come out clean if done.