Easy Chocolate Peanut Butter Quick Bread

There’s a moment the house changes when this loaf comes out of the oven: a warm swirl of cocoa and roasted peanut butter that makes the air feel like a cozy bakery. The first slice yields a tender crumb with pockets of melty peanut butter chips, a hint of tang from the sour cream, and just enough brown-sugar caramel warmth to make your morning feel indulgent without being over the top. Serve it warm and watch coffee mugs pause for a second as everyone takes that first bite.

This quick bread is perfect for slow weekend breakfasts, potlucks, school lunches, or as a simple, comforting dessert when you want something homey but effortless. If you love peanut-butter-forward treats, you might also enjoy this recipe for easy no‑bake peanut butter cookies for a no-oven alternative.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 30–50 minutes (depends on pan size)
Total Time: 45–65 minutes
Servings: about 10 slices (one standard loaf)
Difficulty Level: Easy — beginner friendly

Nutrition Highlights

Nutrition estimates below are approximate and based on standard ingredient values from USDA FoodData Central and typical commercial ingredients. For general dietary guidance, consult resources such as the Mayo Clinic or CDC.

Estimated nutrition per serving (1 of 10 slices from a standard loaf):

Calories: ~385 kcal
Protein: ~6 g
Total Carbohydrates: ~48 g
- Dietary Fiber: ~2 g
- Sugars: ~29 g
Total Fat: ~22 g
- Saturated Fat: ~9 g
Sodium: ~220 mg (varies with salt and baking soda)

Notes: These values are rounded estimates; exact nutrition depends on brands (butter, sour cream, peanut butter chips) and portioning. Estimates were compiled using USDA FoodData Central ingredient profiles and cross-checked with general nutrition guidance from Mayo Clinic.

Why You’ll Love It

Flavor & Texture Highlights: A rich cocoa backbone balances the nutty sweetness of peanut butter chips. The sour cream keeps the crumb moist and slightly tender, while brown sugar adds a deep molasses note.
Ease & Speed: This is a quick bread—no yeast, no long rises—so you can go from mixing bowl to oven in under 20 minutes.
Social & Comfort Appeal: It’s an excellent crowd-pleaser for coffee hour, holiday brunch, or an after‑school snack. And the aroma? It invites guests to linger.

Step-by-Step Instructions

Ingredients

1 1/2 cups (180 g) all-purpose flour
1/3 cup (about 28 g) unsweetened cocoa powder
1 cup (packed, ~220 g) brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup (113 g) unsalted butter, melted and cooled
3 large eggs
3/4 cup (180 g) sour cream
1 teaspoon vanilla extract
1 cup (about 168 g) peanut butter chips

Optional ingredients and substitutions:

Swap brown sugar for granulated sugar + 1 tablespoon molasses for similar flavor.
Use Greek yogurt (full-fat) instead of sour cream for a tangier profile and slightly higher protein.
For a more pronounced peanut butter flavor, fold in 1/3 cup creamy peanut butter (reduce butter by 1–2 tablespoons).
For lower sugar, use 3/4 cup brown sugar + 1/4 cup erythritol baking blend (results vary).

Baking prep:

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan (for a large loaf), mini loaf pans, or line a muffin tin.

Directions

In a medium bowl, whisk together the flour, cocoa powder, brown sugar, salt, and baking soda until evenly combined.
In a separate large bowl, whisk the melted and cooled butter with the eggs, sour cream, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined—stop when no large streaks of flour remain. Avoid overmixing to keep the loaf tender.
Fold in the peanut butter chips until distributed evenly. Reserve a few chips to sprinkle on top if you like.
Pour batter into prepared pans: fill a standard loaf pan (9×5) about 3/4 full. For mini loaves, divide evenly among greased mini loaf pans; for muffins, fill cups about 2/3 full.
Bake: mini loaves 30–35 minutes; a large loaf about 50 minutes; muffins approximately 20–25 minutes. Start checking earlier—a toothpick inserted at the center should come out with a few moist crumbs but not wet batter.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing for cleaner cuts.

Practical tips:

Avoid overmixing once the wet and dry are combined—overworked batter leads to dense bread.
If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes of baking.
Use an instant-read thermometer: the center of a done loaf should be around 200–205°F (93–96°C).
For pairing ideas (savory breakfasts or high-protein options), browse this collection of 12 quick, low‑carb, high‑protein meals.

Serve It Up

Warm and plain: Heat a slice for 10–15 seconds in the microwave for a melty, bakery-style treat.
With a smear: Butter or a thin spread of cream cheese complements the cocoa and peanut flavor nicely.
Breakfast plate: Serve a slice alongside scrambled eggs and fruit for a balanced brunch.
Dessert: Add a scoop of vanilla ice cream and a drizzle of chocolate sauce for an easy dessert.
On the go: Wrap slices individually for lunches or bike rides—this bread travels well.

Keeping it Fresh

Room temperature: Store cooled bread in an airtight container or wrapped tightly in plastic wrap; keep at room temperature for 2–3 days.
Refrigerator: For longer freshness, refrigerate in an airtight container for up to 5–7 days. Bring to room temperature or warm briefly before serving.
Freezer: Wrap slices or the whole loaf tightly in plastic wrap and foil; freeze for up to 2–3 months. Thaw overnight in the fridge or at room temperature, then warm if desired.

Chef’s Advice

Sour cream vs. yogurt: Full-fat sour cream yields the richest texture; if you use Greek yogurt, choose full-fat to retain moisture.
Chocolate balance: If you prefer a more chocolate-forward loaf, add 1/4 cup semisweet chocolate chips with the peanut butter chips.
Even distribution: Toss chips in a tablespoon of flour before folding into batter to prevent them from sinking.
Texture cue: A slightly soft, springy center and a few moist crumbs on a toothpick indicate perfect doneness—dry equals overbaked.
Pan position: Bake in the middle of the oven to ensure even heat exposure.

Creative Twists

Double Nut Swirl: Fold in 1/2 cup chopped roasted peanuts and swirl 1/3 cup creamy peanut butter into the batter before baking for a marbled effect.
Banana Peanut Butter Cocoa: Replace 1/2 cup sour cream with 1 mashed ripe banana for natural sweetness and fruit notes; reduce sugar by 2 tablespoons if banana is very sweet.
Gluten-Free Option: Use a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend lacks it; bake until a skewer comes out with few moist crumbs.
Vegan Version: Substitute melted coconut oil for butter, use a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water per egg), and swap sour cream for a vegan yogurt—results vary, but still delicious.
Nutty Chocolate Chip: Replace peanut butter chips with dark chocolate chunks and add 1/2 teaspoon espresso powder to deepen the chocolate flavor.

Frequently Asked Questions

Q: Can I omit the peanut butter chips?
A: Yes—omit them for a plain chocolate quick bread or replace with 3/4 cup semisweet chocolate chips.

Q: Why is my loaf dense?
A: Likely overmixing or too much liquid. Mix until just combined and confirm measuring accuracy—spoon and level flour to avoid packing.

Q: Can I make this into muffins?
A: Absolutely. Bake for about 20–25 minutes and check with a toothpick. Muffins bake faster because of increased surface area.

Q: Is there a healthier version?
A: Reduce sugar slightly, use Greek yogurt instead of sour cream, or swap half the flour for whole wheat pastry flour for more fiber. Remember texture will change.

Q: How can I keep slices from drying out?
A: Store slices wrapped tightly or in an airtight container and avoid refrigerating uncovered. Freeze extra slices for longer storage.

Conclusion

This Easy Chocolate Peanut Butter Quick Bread is a dependable, comforting treat that combines the best of chocolate and peanut butter with the speed of a quick bread. Whether you’re serving it for brunch, packing it for lunches, or enjoying it as a cozy snack, its tender crumb and friendly flavors make it a go-to recipe. For more inspiration and variations from home bakers, check this version of Peanut Butter Chocolate Chip Bread from The View from Great Island, and for another chocolate‑peanut twist, see the Chocolate Peanut Butter Bread at The Cookin Chicks.

If you try this loaf, please share a photo or a note—I love hearing how readers make recipes their own. Happy baking!