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Moist chocolate bread with peanut butter in the batter and glaze * freezes and ships well **
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CHOCOLATE PEANUT BUTTER BREAD
1/2 stick (4 TB) unsalted butter, softened to room temp.
1/2 cup sugar.................................................................1 egg
1/2 cup peanut butter (I like crunchy best).................1 tsp. vanilla
1 cup flour......................................................................1 tsp. baking powder
1 tsp. baking soda...............................................dash of salt
2 TB unsweetened cocoa powder (I like dark best)
1/2 cup milk...................................................................1 tsp instant coffee powder
2 TB chocolate syrup (I like dark best)
Preheat over to 350 degrees. Spray 9×5 loaf pan, or 2 mini pans with non-stick baking spray.
In a large bowl, cream butter and sugar together. Stir in egg, peanut butter, milk, salt, and vanilla until well blended. Beat in baking soda, cocoa, chocolate syrup, instant coffee and flour until well incorporated.
Pour batter into loaf pan(s) and bake for 30-40 minutes. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out. ~ Remove from oven and cool on rack about 5 minutes. Glaze.
GLAZE: In small bowl, whisk together 1/2 cup powdered sugar with 1 heaping 1 TB unsweetened cocoa powder (I like dark) and 1 tsp peanut butter; whisk in 1 tsp dark chocolate syrup, and then whisk in milk or mocha liquid coffee creamer (1 tsp at a time) until smooth, drizzle consistency. Spread on warm loaves.
Makes 1 regular loaf, or 2 mini loaves
1/2 stick (4 TB) unsalted butter, softened to room temp.
1/2 cup sugar.................................................................1 egg
1/2 cup peanut butter (I like crunchy best).................1 tsp. vanilla
1 cup flour......................................................................1 tsp. baking powder
1 tsp. baking soda...............................................dash of salt
2 TB unsweetened cocoa powder (I like dark best)
1/2 cup milk...................................................................1 tsp instant coffee powder
2 TB chocolate syrup (I like dark best)
Preheat over to 350 degrees. Spray 9×5 loaf pan, or 2 mini pans with non-stick baking spray.
In a large bowl, cream butter and sugar together. Stir in egg, peanut butter, milk, salt, and vanilla until well blended. Beat in baking soda, cocoa, chocolate syrup, instant coffee and flour until well incorporated.
Pour batter into loaf pan(s) and bake for 30-40 minutes. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out. ~ Remove from oven and cool on rack about 5 minutes. Glaze.
GLAZE: In small bowl, whisk together 1/2 cup powdered sugar with 1 heaping 1 TB unsweetened cocoa powder (I like dark) and 1 tsp peanut butter; whisk in 1 tsp dark chocolate syrup, and then whisk in milk or mocha liquid coffee creamer (1 tsp at a time) until smooth, drizzle consistency. Spread on warm loaves.
Makes 1 regular loaf, or 2 mini loaves
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