Peanut butter lovers will rejoice over this easy recipe for gluten-free peanut butter bread! This gluten-free quick bread makes an ultra moist bread dotted with gooey chocolate chips to enjoy as an indulgent breakfast, treat, or snack!
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 (194 g) creamy peanut butter, ⅓ cup (76 g) unsalted butter, ⅓ cup (67 g) granulated sugar, ⅓ cup (74 g) packed light brown sugar, 2 tablespoons (28 g) canola or vegetable 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 (184 g) 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 (253 g) gluten free all-purpose flour, 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
Evenly spread the thick batter into the prepared loaf pan. If desired, sprinkle ¼ cup additional chocolate chips on top. Bake for 1 hour and 8-12 minutes. 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.
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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.Personally, I like to take the guesswork out of knowing when gluten-free breads are done. Often golden brown exteriors can be deceptive, while the inside is undercooked and gummy. Therefore, I also use an instant read thermometer. When inserted in the middle it should read 190-200ºF.