Stripey Chocolate Peanut Butter Loaf

peanut butter loaf

Here is an excellent peanut butter loaf I came across in an issue of Canadian Living Magazine.

You layer the batter to get the strip effect, which is fun to do. Kids love the way this loaf looks when it is cut. The stripes give it a decorative look that everyone will love.

This recipe calls for icing sugar to coat the loaf but I added peanut butter icing which I think makes it perfect. And a few chocolate sprinkles on top will put the finishing touches on it.


Preheat your oven to 350 degrees.

You will need a large, medium, and small mixing bowl, a spoon, a whisk, a 9x5 loaf pan, parchment paper and a wire rack for cooling.

Line the 9x5 loaf pan with the parchment paper and set aside.

Gather Your Ingredients:

Make sure you have everything before you begin.

  • 2/3 cups butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2/3 cup peanut butter
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups milk
  • 3 tbsp cocoa powder
  • 1/2 cup icing sugar (optional)

Creating Your Peanut Butter Loaf Masterpiece:

  1. In a large bowl, beat butter and sugar until fluffy, then beat in the eggs and vanilla when it is mixed well, beat in the peanut butter until smooth.
  2. Whisk flour, baking powder, baking soda and salt in a separate bowl then add it to butter mixture. Add milk and stir until smooth. Transfer half of the batter to a separate bowl.
  3. Whisk cocoa powder with 3 tbsp water in small mixing bowl until smooth and then fold it into one of the bowls of the batter mixture until thoroughly combined.
  4. Spoon about a 1/4 cup of the chocolate batter into bottom of parchment paper lined 9x5 inch loaf pan and jiggle the pan or gently dab batter with spoon to spread across bottom of pan; repeat with 1/4 cup of the plain batter. Keep repeating the layers, alternating between the two batters until all the batters are used.
  5. Bake until toothpick inserted in center comes out clean, about 75 to 85 minutes. Let cool in pan on rack for 10 minutes, then transfer loaf to rack.
  6. Whisk icing sugar with 1 tbsp water until smooth and brush all over top of loaf if you are coating it with this method. Let cool completely.

If you want to coat it with peanut butter icing, a have a great recipe for this. If you have any left, you can store it in the fridge for a couple months.

peanut butter bread

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Peanut Butter Chocolate Loaf

Adapted from

peanut butter loaf

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