Chocolate Peanut Butter Chip Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Chocolate Peanut Butter Chip Bread is a sweet tooth’s delight that you can eat for breakfast or dessert! Rich chocolatey bread with burst of peanut butter!

You can’t go wrong with delicious, sweet loaf cakes like our Chocolate Banana Bread, Oreo Chocolate Bread, and now this Chocolate Peanut Butter Chip Bread! Perfect for dessert or breakfast, these are a few of our many tasty Baked Goods Recipes that are a treat morning or night.

Chocolate Peanut Butter Chip Bread short stack


There are a lot of iconic duos in the food world, from Bacon and Eggs to Cinnamon and Sugar, but nothing goes together quite as great as Chocolate and Peanut Butter. The creamy nuttiness of the peanuts with the sweet richness of the chocolate? Perfection.

And that’s not just my personal opinion, people everywhere love this iconic flavor combo. In a YouGov survey, they found that Reese’s Peanut Butter Cups were the second most popular candy (practically tied with M&Ms). Pretty much every other ranking list of top candy bars – those classic Peanut Butter Chocolate cups are in the top 1 or 2 spot.

With this perfect duo in mind, I created my extra rich Chocolate Peanut Butter Chip Bread. This bread is a chocolate lover’s dream, it’s so rich and cocoa-y. I stirred in some melt-in-your-mouth peanut butter chips and more chocolate to make each bite indulgent. It’s almost like eating a brownie for breakfast!

Since this bread is so sweet, I reserve serving it for breakfast until special occasions like Easter or a holiday brunch. But it also makes a decadent dessert, especially topped with some Vanilla Ice Cream! Serve it cake-style by baking in a loaf or bundt pan and topping with my easy Peanut Butter Frosting.

Can I make this bread ahead of time?

Chocolate Peanut Butter Chip Bread is great to make ahead of time. You can store it in the freezer for up to 3 months wrapped tightly in plastic wrap and sealed in a container or bag. Make sure you cool your bread completely before you freeze. To serve, thaw in the refrigerator overnight and warm in the oven at 250 degrees.



  • Prepare the Loaf Pan: Make sure to grease the pan and the parchment paper well.
  • Cocoa Butter: Adding the cocoa powder to the melted butter ensures that it gets mixed in evenly to the batter.
  • Dry Ingredients: Sift the flour, baking soda, and salt in a separate bowl.
  • Mix Well: Make sure your eggs, sugar, vanilla, and butter are well mixed.
  • Combine Wet and Dry: Stir flour mixture into egg mixture. Slowly add milk. Add in the butter-cocoa mix.
  • Mix-Ins: Gently fold in the chocolate chips and peanut butter chips. until well combined.
  • Fill Loaf Pan: Pour in the batter. Cover with foil and bake for 30 minutes.
  • Final Bake: Remove foil and bake for an additional 30 minutes. Cool for 10 minutes before removing from pan.

Peanut Butter Chocolate Chip Bread slice


  • Peanut Butter Cups: If you really want to bring out the candy bar flavor of this bread, chop up some mini Reeses cups, or by a bag of the cups made for baking, and add them to the batter or swap them for the peanut butter chips.
  • Peanuts: Give your Chocolate Peanut Butter Bread extra crunch by stirring in ¼ cup of roughly chopped peanuts. Reserve some peanuts to sprinkle on the top of the loaf.
  • Peanut Butter: Swirl in some melted peanut butter (melting makes it easier to swirl) into your batter after you pour it into the loaf pan. You can also use Nutella or your favorite nut butter.
  • Peanut Butter Powder: Make this a Peanut Butter Chocolate Chip Bread by swapping the cocoa powder with peanut butter powder. Use half the amount of peanut butter powder since it packs a lot of flavor in a little amount!
  • Add-Ins: The sky’s the limit with delicious add-ins on this Chocolate Bread – try stirring in butterscotch chips, cocoa nibs, toffee pieces, or even chopped up Marshmallows.

How to know if your Chocolate Bread is done:

To make sure your bread is completely done, insert a toothpick or a butterknife in the center of your loaf. When you pull it out, it should be clean of batter. Keep in mind that melted chocolate chips or peanut butter chips could also be on the knife (especially if you loaded it up with extra chips).




  • Serve: This bread is good for up to a week, covered, at room temperature or in a cool, dry place.
  • Store: Keep your bread in the fridge to extend the freshness for up to 2 weeks.
  • Freeze: You can freeze this Chocolate Peanut Butter bread wrapped in a sealed container or bag for 3 months. Allow to cool before freezing.

Chocolate Peanut Butter Chip Bread in loaf pan

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Chocolate Peanut Butter Chip Bread

Chocolate Peanut Butter Chip Bread is a sweet tooth's delight that you can eat for breakfast or dessert! Rich chocolatey bread with burst of peanut butter!
Yield 12
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 18 tablespoons unsalted butter , softened and divided
  • 8 tablespoons unsweetened cocoa powder
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips


  • Preheat oven to 350 degrees.
  • Grease a 9 inch by 5 inch loaf pan and line it with parchment paper; grease the parchment paper as well.
  • Melt 6 tablespoons of butter in the microwave, using 30 second increments until fully melted. Mix the cocoa powder into the melted butter until well combined.
  • Mix the flour, baking powder, and salt in a separate bowl.
  • Using a mixer, combine the remaining 12 tablespoons of softened butter with the sugar. Add the eggs and vanilla and mix well.
  • Gradually mix in the flour mixture to the batter.
  • Mix the milk into the batter.
  • Mix butter-cocoa mixture into the batter until fully combined.
  • Gently stir in chocolate chips and peanut butter chips until well distributed.
  • Pour the batter into the loaf pan.
  • Cover the loaf pan with aluminum foil and bake for 30 minutes.
  • Uncover and bake for an additional 30 minutes.
  • Let cool before removing from loaf pan.


Calories: 499kcal | Carbohydrates: 56g | Protein: 8g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 77mg | Sodium: 97mg | Potassium: 255mg | Fiber: 4g | Sugar: 34g | Vitamin A: 591IU | Calcium: 67mg | Iron: 3mg

Peanut Butter Chip Chocolate Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I had the same problem that several others have noted. I used an aluminum 9×5 pan and baked at 350° for 1 hour in a convection oven. It was runny and totally uncooked. I continued baking, checking every 3-5 minutes, and it was done at 1 hour 30 minutes. I am an experienced cook and have been baking for 60 years. I followed directions exactly. It looks OK and smells delicious, but haven’t tasted it yet. I don’t understand the discrepancy in baking times.

  2. I made it, using the size pan that you said, and even after an hour it was still raw in the middle. :/ Going to try splitting it up into smaller pans.

    1. Hmm, I’m not sure why it would be raw after an hour. Have you tested the accuracy of your oven temperature lately?

    2. Baked for over an hour and raw too. I think this cook time should specify an aluminum loaf pan, in which case an hour might be appropriate.

    1. It helps to allow the cake to cook more evenly. If you don’t cover it, the outside might get done quicker than the inside.

      1. I don’t cook with foil or aluminum. Can I just cover it with a cookie sheet or another pan? The recipe sounds too good to pass over!

  3. I am all for any excuse for chocolate and peanut butter. This bread is tender and so good with those peanut butter chips in there!