This Easy Chocolate Chip Peanut Butter Bread recipe is so simple that children can make it themselves with some supervision for the baking part. I came up with this twist on an original recipe when I tried out the Depression-era peanut butter bread (originally published in the 1932 Five Roses Flour cookbook) after seeing it featured in NYT Cooking. This kid-approved version has a few more sweet ingredients than the original had. When you’re cooking with less, adding a bit more sugar brings a lot more smiles!
Directions
Preheat oven to 325 degrees. In a large bowl, mix or sift together the flour, sugar, light brown sugar, baking powder, salt, and cinnamon. Add in a generous helping of chocolate chips. Put the dry ingredients in a stand mixer bowl. Mix in the milk, and then the peanut butter. Pour the mixture into a loaf pan lined with parchment paper to prevent it from sticking to the bottom of the pan.
Bake for about 1 hour or until a toothpick comes out clean. It sounds like a long time, but resist the urge to take it out early or to turn the heat higher. Otherwise, it cooks on the outside but the inside of the bread won’t be cooked all the way.
Remove from the oven, and let it cool on a baking rack until it is cool to the touch. Lift it out of the loaf pan, and place it on a serving plate.
Slice with a serrated knife. You could add butter, peanut butter, a drizzle of melted chocolate, Nutella, or powdered sugar. However, ti does come out very moist, and it’s great as it is. Serve, and enjoy!
My children were delighted with this delicious treat. They didn’t even top it with any kind of glaze since it had enough flavor and sweetness as it was. The original recipe doesn’t have chocolate chips, cinnamon, and brown sugar, but this version was super yummy for kids.
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