Apple Peanut Butter Chip BreadPosted: January 21, 2012
For two months I had half a bag of peanut butter chips sitting in the back of my pantry. Every time I reached in for the cooking spray or the creamed honey spread, I’d see it and remind myself to make something involving them soon. And then I’d forget. Typical.
So finally, I pulled the crumpled bag out of the pantry and displayed it on top of the microwave to remind myself. Until they fell behind the microwave, and I had to fish them out from the dusty depths. I should clean behind the microwave more often.
Anyway, after they fell behind the contraption for the second time, I pulled out my mixing bowls and set to work. Apples and peanut butter are a classic combination, so I decided to make an apple quick bread and add in the peanut butter chips.
Aside from the middle sinking down a little, it turned out quite well. Can’t go wrong with apples and peanut butter. If you don’t have peanut butter chips, the bread is definitely tasty enough on its own, or feel free to sub in walnuts or pecans.
Apple Peanut Butter Chip Bread
Slightly adapted from Joy the Baker
1 ¾ cups all-purpose flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
generous pinch freshly ground nutmeg
2/3 cup buttermilk (or regular milk plus a dash of white vinegar)
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup grated apples
1/2 cup coarsely chopped apples
1 cup peanut butter chips
Preheat oven to 350 degrees F.
Grease and flour a 9x5x3-inch loaf pan and set aside.
In a medium bowl, whisk together flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
In a small bowl, whisk together buttermilk, eggs, melted butter and vanilla extract.
Mix the wet ingredients into the dry ingredients. Add the grated apples, chopped apples, and peanut butter chips. Fold to incorporate thoroughly.
Spoon batter into prepared pan.
Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.
Let cool in the pan for 15 minutes then invert onto a cooling rack to cool completely.