Midwest Region: Peanut Butter Loaf with Chocolate Chips

Midwest_PBMyWay_peanut_butter_loafCelebrate the “United States of Peanut Butter” and show us your hometown PB pride in our 2014 PB My Way recipe contest. Now through March 31, enter your favorite regionally-flavored peanut butter recipe to SouthernPeanutGrowers@gmail.com or on our Facebook page here  for a chance to win prizes. From the Midwest region? Here’s some local inspiration:

The Midwest has long been known as the “breadbasket” of America, thanks to the abundance of ingredients grown in the region – including healthy whole grains for breads of all types. So how better to enjoy PB in Midwestern style than with a hearty Peanut Butter Loaf – the perfect midday snack or dessert. Bake a loaf for yourself and a neighbor – after all, it’s the Midwestern thing to do.

Peanut Butter Loaf with Chocolate Chips

Prep Time: 10 minutes
Cook Time: 50 minutes
Makes: 12-14 servings

1 cup creamy peanut butter
1 cup granulated sugar
2 eggs
1 cup milk
1 3?4 cups all-purpose flour
1 tbsp baking powder
1 tsp kosher salt
1/3 cup unsalted peanuts halves
1/3 cup semi-sweet chocolate chips

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line with parchment paper so it over hangs the edges. Beat the peanut butter with the sugar until creamy. Add the eggs, one at a time, until well incorporated. Beat in the milk until smooth.

Stir the flour with the baking powder and salt. Stir into the wet mixture just until combined. Pour the batter into the prepared pan. Scatter the peanuts and chocolate chips over the top of the loaf.

Bake for 50 minutes or until a toothpick comes out clean when inserted into the center of the loaf. Transfer to a wire rack to cool for 10 minutes. Use the parchment paper to lift the loaf out of the pan and directly onto the rack cool completely.

Calories per slice: 277, Fat 13g, Cholesterol 27mg, Sodium 212mg, Carbohydrates 35g, Fiber 2g, Sugar 20g, Protein 8g

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