Ingredients: |
Ingredients: 2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup (120g) mini semi-sweet chocolate chips
1 large egg, at room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 cup (240ml) buttermilk, at room temperature
1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
1 teaspoon pure vanilla extract
1/2 c peanut butter
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Directions: |
Directions:Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
Whisk the flour, baking soda, and salt together in a large bowl. Stir in the chocolate chips. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined.
Whisk in the buttermilk, peanut butter, oil, and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Avoid over-mixing.
Bake the bread for 50-65 minutes, tenting loosely with aluminum foil halfway through bake time. Quick breads are thick and dense, so don’t be alarmed if your loaf is taking longer. To test for doneness, poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Allow bread to cool completely in the pan on a wire rack before cutting.
Cover and store leftover bread at room temperature for 3 days or in the refrigerator for up to 1 week. It can be frozen for up to 3 months.
Buttermilk: you can add 2 T white vinegar or lemon juice, then fill the cup up, let it sit a couple minutes, to make buttermilk for this recipe. |
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