Peanut Butter is good. Really good. Like eat with a spoon straight from the jar good. Throw in some chocolate and you have probably the best combo ever.
For this month’s Secret Recipe Club, I had the honor of picking a recipe from our groups amazing hostess, Janie from Fantastical Sharing of Recipes!! It does kinda defeat the whole ‘secret’ portion when she’s emailing me her website! 😉 But I was very excited to get her blog, I have known Janie for awhile, even prior to joining the Secret Recipe Club so I was honored to get the opportunity to make some of her recipes!
I actually picked out two of her recipes that I couldn’t decided between so I went ahead and made both. Janie’s Bacon Chicken Avocado Club Sandwich with Garlic-Basil Mayo was absolutely delicious! I made it for a simple dinner for the Hubs and I one night & we loved it. The only change I made was I used deli sliced chicken for the sandwich instead of grilled chicken breast. But then, like the lazy food blogger I am, I didn’t photograph the sandwiches. I was hungry.
But I’m so glad I did because it gave me the excuse to make her Peanut Butter Bread too. DELICIOUS! I had some extra dark chocolate left over from making the Cranberry Chocolate Chunk Bread so I decided to throw that in for the perfect dessert bread combo! I was not disappointed!!
YIELD: 8-10 slices
INGREDIENTS:
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup creamy peanut butter
- 1 cup milk
- 1.75 ounces {about 1/2 of a 3.5 ounce} dark chocolate candy bar, chopped
- turbinado sugar for sprinkling {optional}
COOKING DIRECTIONS:
- Preheat the oven to 350 degrees. Grease a 9×5 loaf pan.
- In a medium bowl, sift together the flour, baking powder & salt. Set aside.
- Using your mixer, cream together the butter and both sugars until smooth. Add in the egg & vanilla and mix until combined. Add in the peanut butter. Slowly add in the flour mixture ~ dough will become crumbly. Add in the milk and mix until smooth.
- Pour the dough into the prepared loaf pan. Sprinkle the top of the dough with turbinado sugar is desired. Bake for 50 minutes. Allow to cool in the pan for 15 minutes than remove to a wire rack to cool completely.
RECIPE INSPIRED BY: Fantastical Sharing of Recipes
This is probably bad of me as a host, but I actually completely forget who has my blog because I send out so many assignments in quick succession and don’t track them after that until reveal day. So when I commented on your picture on Facebook the other day, I had no clue it was my blog you had 😛 I love the fact that you added chocolate chips to it and the coarse sugar on top too. I need to make it again YOUR way 🙂
The chicken club is probably my favorite sandwich ever. I love the garlic-basil mayo.
Happy Reveal Day!
What a great recipe. It looks so pretty. I love peanut butter, and this would be a great Sunday morning breakfast bread. YUM! Great pick.
Definitely nothing better than peanut butter and chocolate!! I love the crunchy sugar on top!
YUMM!! I am definitely saving this one to try – looks totally amazing!
I also eat peanut butter by the spoonful! This bread looks so delicious. It would be dangerous in my house because I’d likely eat the whole loaf myself! Awesome pick this month 🙂
This looks absolutely awesome and what a treat to have a slice of this with a cup of tea! Great SRC pick! Karen
Aww excellent this looks delicious! 😀
Oh my gosh, this is such a ME recipe. Looks so yummy!! Looovee that flavor combo!
That looks wonderful! I am not too fond of peanut butter in sweets, although I use it a lot in cooking, but I suspect I would really love your concoction with the chocolate and all…
This bread looks fantastic!
I was actually looking for something like that 🙂
I’m saving the recipe
Thanks!!