Chocolate Peanut Butter Swirl Bread

  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 1

Ingredients

  • 3 1/2 tablespoons Dutch-process unsweetened cocoa
  • 3 tablespoons hot water
  • 1/2 tablespoon pure vanilla extract
  • 3 large eggs
  • 1 1/4 cups sifted cake or unbleached all-purpose flour
  • 3/4 cup plus 2 tbsp granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 13 tablespoons unsalted butter, softened
  • 1/2 cup peanut butter, preferably natural

Steps

  • 1
    Preheat oven to 350°F.
  • 2
    In a small bowl, combine cocoa and water and whisk to form a paste. Allow to cool to room temperature, then whisk in vanilla and eggs.
  • 3
    In the bowl of a stand mixer fixed with the paddle attachment, mix flour, sugar, baking powder and salt. Add in butter and half of the chocolate mixture and mix on medium speed (#4 if using a stand mixer) for two minutes to “aerate” the batter.
  • 4
    Scrape down the sides of the bowl and add the rest of the chocolate mixture in two batches, mixing on medium speed for 20 seconds each time.
  • 5
    Pour batter into a lightly greased loaf pan, smoothing and flattening the top of the batter with a spatula. Lightly spread peanut butter on top of the batter and, using a sharp, thin knife, swirl the peanut butter into the batter. Don’t over-swirl, or you’ll lose the “swirly” top effect once the bread is baked.
  • 6
    Bake bread for 50 to 60 minutes, covering the top loosely with lightly greased aluminum foil about 25 minutes into baking to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean, and a thermometer inserted in the center reads about 200°F.
  • 7
    Allow bread to cool in pan for 10 minutes, then completely on a cooling rack before slicing or serving.

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved