Preheat oven to 350ºF. Spray two 8 1/2 X 4 1/2" loaf pans and set aside. Whisk together flour or gluten free flour, baking soda, baking powder, and salt in a bowl. Set aside.
In a separate large bowl, beat peanut butter, butter, sugar, and light brown sugar until very light and fluffy, about 2-3 minutes. Add eggs, vanilla, and beat well. Slowly pour in buttermilk or soured milk, beating until combined.
Gradually add flour mixture and beat on low until combined. Stir in miniature chocolate chips and divide between the two loaf pans.
Bake 45 minutes (5-10 minutes longer for gluten free) or until toothpick inserted in middle comes out clean. Cool in pans on wire racks for 10 minutes, then remove from pans and cool completely.
Peanut Butter Glaze:
In a small microwave safe bowl melt 2 tablespoons peanut butter for about 20 seconds. Add powdered sugar and milk and stir vigorously until smooth. Place cooled loaves on a piece of wax paper or large plate and drizzle peanut butter glaze over the top.
In a small microwave safe bowl, combine 1/4 cup chocolate chips and shortening or vegetable oil. Microwave for about 1 minute, stopping every 20 seconds to stir and smooth out. Drizzle over the top of the peanut butter glaze.
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Place 2 teaspoons of lemon juice or vinegar into a liquid measuring cup.
Add enough milk in to equal 1 1/2 cups of liquid all together.
Stir and let stand for 5 minutes.
How to freeze Peanut Butter BreadIf you want to freeze the bread, it's best done before adding the glazes.
Make sure the loaves have cooled completely.
Wrap each tightly in plastic wrap and place in freezer gallon bags.
After it is thawed, make the glazes and drizzle on when you are ready to serve.