Chocolate Peanut Butter Quick Bread

chocolate peanut butter : if you’re a fan of the classic flavor pairing of chocolate and peanut butter, then this quick bread is your dream come true. Whether enjoyed as a breakfast treat, afternoon snack, or indulgent dessert, this moist and rich loaf delivers on every level. The best part? It’s incredibly simple to make—even if you’re not a seasoned baker.

This recipe is customizable, freezer-friendly, and comes together in less than an hour, making it a go-to for busy households. Want to know why this bread stays so soft and moist? It’s thanks to ingredients like sour cream, which plays a crucial role in texture and richness. You can learn more about that from The Kitchn’s explanation on sour cream in baking.

Even better, this bread is freezer-friendly, making it perfect for meal-prepping or holiday gifting. You can read more about best practices for preserving baked goods over at King Arthur Baking’s freezing guide.

Why You’ll Love This Recipe

• Moist, rich texture from sour cream and butter
• One-bowl recipe — quick and easy cleanup
• Flexible format — mini loaves, muffins, or a full loaf
• Freezes beautifully for future cravings
• Kid-friendly and perfect for lunchboxes or bake sales

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Ingredients You’ll Need

Here’s what makes this bread so amazing. You probably already have most of these ingredients in your pantry!

Basic Ingredients

• All-purpose flour – Provides structure
• Unsweetened cocoa powder – Gives a rich chocolate flavor
• Light brown sugar – Adds moisture and depth
• Baking soda & salt – Helps the bread rise
• Unsalted butter – Melted for a rich, smooth texture
• Large eggs – Helps bind and give structure
• Sour cream – Adds moisture and tanginess
• Pure vanilla extract – Enhances the overall flavor
• Peanut butter chips – The perfect complement to chocolate

Optional Add-ins

• Chocolate chips
• Mini Reese’s cups
• Chopped peanuts or walnuts
• Espresso powder for a mocha twist

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Equipment Checklist

• Mixing bowls (large and medium)
• Spatula or whisk
• Measuring cups & spoons
• Mini loaf pans, muffin tin, or standard loaf pan
• Cooling rack
• Toothpick (for doneness check)

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Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease your baking pans of choice (3 mini loaf pans, 1 standard pan, or muffin tin).
2. In a large bowl, whisk together:
   • 1½ cups flour
   • ⅓ cup cocoa powder
   • 1 cup brown sugar
   • ½ tsp salt
   • 1 tsp baking soda
3. In another bowl, combine:
   • ½ cup melted butter
   • 3 eggs
   • ¾ cup sour cream
   • 1 tsp vanilla extract
4. Pour wet ingredients into the dry mixture. Stir until just combined—do not overmix.
5. Fold in 1 cup of peanut butter chips.
6. Distribute batter evenly into prepared pans.
7. Bake as follows:
   • Mini loaves: 30–35 mins
   • Standard loaf: 50 mins
   • Muffins: 25 mins
8. Cool in pans for 10 minutes, then transfer to wire rack.

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Expert Tips for Perfect Results

• Don’t overmix your batter. This keeps the texture light and tender.
• Use room-temperature eggs and sour cream for better consistency.
• Check doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs.
• Add chocolate chips or mini Reese’s cups for extra richness.
• For gifting, wrap cooled mini loaves in parchment and twine!

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Storage and Freezing Instructions

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to 5 days — just let it come to room temp before eating.
• Freeze wrapped tightly in plastic and foil, or in a ziplock bag, for up to 3 months.
• To reheat, microwave in 20-second intervals until warm.

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Fun Ways to Serve It

• Sliced warm with a pat of butter
• With morning coffee or tea
• Served with whipped cream or vanilla ice cream for dessert
• Packed in lunchboxes
• As mini muffin bites for kids’ snacks

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Popular Variations to Try

• Chocolate Swirl – Add a swirl of melted chocolate or fudge
• Gluten-Free – Substitute flour with a gluten-free 1:1 blend
• Vegan – Use flax eggs, plant-based butter, and non-dairy sour cream
• Nut-Free – Replace peanut butter chips with chocolate chunks

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Frequently Asked Questions

Can I use natural peanut butter instead of chips?

Yes, but it will change the texture and distribution. Chips are more stable for baking.

How can I make this gluten-free?

Use a 1:1 gluten-free baking flour blend. Add 1 tsp of xanthan gum if your mix doesn’t include it.

Can I reduce the sugar?

Yes, try reducing the brown sugar by ¼ cup for a less sweet loaf.

Why is my quick bread too dry?

Common reasons: overbaking, not enough fat (like butter or sour cream), or overmixing.

Can I bake this as muffins?

Absolutely! Just reduce the baking time to about 25 minutes.

How do I know when it’s done?

Use a toothpick inserted into the center — it should come out clean or with moist crumbs.

What cocoa powder is best?

Natural unsweetened cocoa powder works best here. Dutch-process may make it denser.

Is chocolate peanut butter bread healthy?

While it’s indulgent, you can make it healthier by using Greek yogurt, whole wheat flour, or reducing sugar.

Can I double this recipe?

Yes! It doubles well. Freeze extra loaves for future use.

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Final Thoughts

Whether you’re baking for the family, a special brunch, or just craving something decadent, this Chocolate Peanut Butter Quick Bread is a recipe worth bookmarking. It’s simple, satisfying, and packed with the irresistible flavors of creamy peanut butter and rich chocolate. With endless variations and storage options, it’s a dependable go-to for any season or occasion.

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