Here is a popular bread recipe among the Boyer households. By using whole wheat flour, you increase the nutrition. By using the chocolate chips and peanut butter, you give it the tastiness that those who do not care for wheat might desire. Warm out of the oven, this is like a chocolate chip cookie in bread form! Yum!
so- here is the recipe as Kate Boyer Brown gave it to me....
Chocolate Chip Peanut Butter Bread
¼ c. butter, softened
1 c. peanut butter
½ c. sugar
½ c. brown sugar
2 eggs
1 ½ c. buttermilk
2 tsp. vanilla
3 c. flour (I use all whole wheat)
1 tsp. salt
1 tsp. baking soda
1 ½ tsp. baking powder
Combine flour, salt, soda and baking powder; set aside.
In separate bowl, combine butter, peanut butter and sugars; mix till light and fluffy. Add eggs one at a time, scraping after each addition. Add buttermilk and vanilla. Stir in dry mixture and chocolate chips. Bake at 350 for 45 minutes. Yield: 2 loaves.
(Can also bake as 4 mini loaves for 30 minutes or as muffins for 18-20 minutes.)
3 comments:
Mmm!!! :) I have also made this decreasing the sugar and brown sugar in half, using 1/4 cup of each so it's even better for you and still soooo yummy!
How much chocolate chips?
In answer to your question, Kate tells me the following:
The recipe calls for 1 cup. You can alter it according to taste or health consciousness. :)
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