This bread is easy to make and is even better the next day after sitting in the fridge.
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It's moist and flavorful and I suggest sticking with the natural peanut butter for the correct consistency and flavor.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Triple-layer chocolate chip bread
For the bread:
2 cups white wheat flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 1/4 cups semi-sweet chocolate chips
1/4 cup natural peanut butter
2 tablespoons brown sugar
1 cup milk
1 teaspoon natural vanilla
For the crumb topping:
1/2 cup sugar
1/4 teaspoon dark cocoa powder
4 tablespoons unsalted butter
2 tablespoons honey-roasted peanuts, chopped
1/2 teaspoon ground cinnamon
Preheat oven to 325 degrees. Grease and flour a 9-inch-by-5-inch loaf pan.
Mix together flour, baking powder, sea salt and chocolate chips. Set aside.
In a separate bowl, beat together peanut butter, sugar, egg, milk, and vanilla until creamy. Gradually add in the dry ingredients, mixing completely until well incorporated. Do not over mix.
In a small bowl, combine the crumb topping ingredients. Reserve.
Spoon 1/3 of the batter into the prepared pan, then sprinkle with 1/3 of the crumb mixture and continue layering until finished. Top the batter with the remaining crumb topping.
Take a large wooden skewer and pull through batter to give it a marble texture.
Bake 45 minutes. Cool on a wire rack for 15 minutes before slicing.