Chocolate Peanut Butter Swirl Bread

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.