Moist & Easy Gluten-Free Peanut Butter Bread

Peanut butter lovers will rejoice over this easy recipe for gluten-free peanut butter bread! This gluten-free quick bread makes an ultra moist loaf dotted with gooey chocolate chips to enjoy as an indulgent breakfast, treat, or snack!

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Author Melissa Erdelac

Ingredients

¾ cup (194 g) creamy peanut butter
⅓ cup (76 g) unsalted butter softened
⅓ cup (67 g) granulated sugar
⅓ cup (74 g) packed light brown sugar
2 tablespoons (28 g) oil any preferred
1 large egg
1 teaspoon vanilla extract
¾ cup (184 g) milk
1 ¾ cups (253 g) gluten free all-purpose flour I recommend Cup4Cup gluten free blend
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (85 g) semi-sweet chocolate chips
½ cup (85 g) miniature semi-sweet chocolate chips optional ¼ cup additional for sprinkling on top

Instructions

Preheat the oven to 325ºF. Grease a 9X5 inch loaf pan with nonstick cooking spray and set aside.
In a large mixing bowl, beat together the peanut butter, butter, sugar, brown sugar, and oil until very light and smooth, about 2 minutes.
¾ cup creamy peanut butter, ⅓ cup unsalted butter, ⅓ cup granulated sugar, ⅓ cup packed light brown sugar, 2 tablespoons oil
Add the egg and vanilla. Beat well. Pour in the milk and mix on low speed until combined. Increase the speed slightly and mix until smooth.
1 large egg, 1 teaspoon vanilla extract, ¾ cup milk
Add the dry ingredients - GF flour, baking powder, baking soda, and salt. Beat on low until no flour pockets remain. Add the chocolate chips and miniature chocolate chips. Stir or mix on low until the chocolate is evenly dispersed.
1 ¾ cups gluten free all-purpose flour , 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup semi-sweet chocolate chips, ½ cup miniature semi-sweet chocolate chips
Evenly spread the thick batter into the prepared loaf pan. If desired, sprinkle ¼ cup additional chocolate chips on top. TIP: To help build out the structure and prevent sinking, let the batter rest in the pan for 10 minutes before baking. Bake for 1 hour to 1 hour 8-10minutes. See recipe notes for "How to Tell When Bread is Done."
Cool in pan for 10 minutes, then remove to a wire rack to cool before slicing. Best served slightly warm. If the bread has cooled completely, reheat a slice for 15 seconds in the microwave. This softens the texture and slightly melts the chocolate again.

Notes

How to Tell When Bread is Done

Gluten-free breads are harder to tell when they are done because they often look set and golden on top, but the interior is underbaked. If there isn't enough time given for the liquids to evaporate, you will end up with a dense, gummy or deflated loaf.

Insert a long skewer or knife in the middle to double check the bread is cooked through and not wet in the center. A small toothpick can be deceiving because it doesn't go down far enough.

Storing and Freezing

For best results, let the bread cool at least 20 minutes before slicing. After it has cooled completely, store in an airtight container at room temperature up to 3 days.

To freeze, slice completely cooled bread and store in a ziplock freezer bag, with air removed, up to 3 months.

Nutrition