Quarantine Food Diary: Peanut Butter Chocolate Chip Loaf

Welp.  This is all your fault California Girl.  I had to make some.

I saw this peanut butter bread on another blog, and INSTANTLY got a craving. Its doesn't take much to make me crave peanut butter.

I was in a training session and we were introducing ourselves with one of those silly games-- you know, the kind that no one seems to want to do, but we all go along with it anyways-- and we had to talk about our dream meal.  People had some really fancy foods in their fantasy meal: steak with potatoes and fiddlehead greens; a grandmother's chicken and dumpling stew with a martini or whatever.  And then it got to my turn.

I said peanut butter.  'Cause that's my favourite food!  I have simple tastes.  Ok, many not such simple tastes... more a 6-year-old's palate.

So if someone has a recipe for peanut butter ANYTHING, I'm down.  I'm going to make it.  If there's a chance I could add chocolate to it, then its definitely happening.  

I didn't stick to the recipe, because apparently it wasn't that peanut buttery.  That's just not ok.  Also, I'm not a vegan-- but my husband is gluten-free/ dairy-free so this is how I made it.

Makes one loaf.
Prep Time: 20 mins Bake time: 60 mins

Ingredients:

• 3/4 to 1 cup peanut butter (You choose your level of PBness- the more PB, the moister your cake)
• 3/4 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups Bob's Red Mill 1-to-1 AP flour
• 1 tbsp baking powder
• 1/2 cup greek yogurt
• 3/4 cup milk, I used almond milk
• 1 cup (or way more) chocolate chips (reserve some to sprinkle on top)

Instructions:

1. Preheat oven to 350F degrees.  Grease a loaf pan or line with parchment paper. 
2. In one bowl, mix the peanut butter and sugar, add eggs and vanilla until well mixed.
3. Whisk dry ingredients in a separate bowl.  Combine milk and yogurt in a 3rd bowl.
4. Add 1/2 the dry mix to the peanut butter mixture, mix well, then add 1/2 the yogurt mixture.  Alternate adding the dry and yogurt mix once more until just combined.  
5. Fold in the chocolate chips, and spoon into loaf pan.  Sprinkle chocolate chips on top.
6. Bake for an hour, until a toothpick poked into the loaf comes out clean.  

Should keep for a week in an airtight container.

One confession:  I didn't have enough chocolate chips, so I took other chocolate I had from a box I got for Valentine's day, and chopped that up to put inside, and used the chips for the top.  It may have been too much chocolate  It was the right amount.

Ok, two confessions: This did not last as long as it should... About 3 days in my house.  So I don't really know how long it will keep.  Maybe freeze some if you're not a PB and chocolate fiend.