This is a sponsored post written by me on behalf of the National Peanut Board. All opinions are entirely my own.
This gluten-free peanut butter chocolate bread topped with oats is simply divine. You can toast slices of bread in a pan, make French toast or perhaps a delightful breakfast strata with day old bread.
I must admit it tastes magical! You may even use regular flour and add mashed bananas. We absolutely savour it in any way possible.
I partnered with the National Peanut Board to share my favorite Peanut Butter recipes. What do you think of my Peanut Butter Chocolate Bread?
Frequently, I would say that my household runs on peanut-butter. We eat it for breakfast or a snack and many times for lunch as well.
To be completely honest, sometimes we even make breakfast for dinner and serve it with a cold glass of milk or a relaxing cup of tea.
So here is one fun fact about me. Graciously allow me to explain. While my kids grew up eating peanut butter ever since they were able to eat it, I did not taste Peanut Butter before the age of 18. I know! It is probably shocking to so many people.
I genuinely enjoyed everything that included peanuts, but it was not popular treat where I was raised. I do not think we even had it in our markets.
Maybe in some specialty stores, but I never had seen it before I came to the USA. Here is where my love for Peanut Butter blossomed.
That being said, nowadays I eagerly devour it with a spoon when I desperately need a quick snack. A spoon of PB with a piece of delicious chocolate is my daily after a workout.
I am pretty certain I have caught up to 18 years of not eating it because peanut butter made from roasted peanuts are probably one of my favorite flavors, especially in a decadent dessert.
I truly hope you guys make this recipe with your favorite Peanut butter brand. Now it is your turn to spread the peanut butter love!
Share your favorite peanut butter recipe in the comments with the hashtag #HowDoYouPB. You can also check out more peanut butter recipes here.
- 1 cup Whole Milk
- 1/4 cup Sour Cream
- 2 large Eggs
- 3/4 cup Swerve Granulating Sugar
- 1 cup Smooth Peanut Butter
- 1 3/4 Gluten Free Flour
- 1 tbsp. Baking Powder
- 1 1/4 cup GF Rolled Oats, reserve 1/4 cup for the top
- 1 cup Chocolate Chunks or Chips
- Preheat oven to 350 degrees Fahrenheit.
- Warm up about 2 cups of water and place peanut butter jar in the large cup of a saucepan. This method will soften the peanut butter. It will be easier to incorporate to the smooth constancy with the rest of the ingredients. You may also add peanut butter in the microwave-safe dish and use the melt method until peanut butter is completely soft.
- In a large bowl combine warm milk, sour cream, eggs, and soften peanut butter. Using an electric hand mixer, mix all the ingredients until smooth.
- Measure all the dry ingredients and combine them together.
- Once combined slowly add to the wet and with a spatula to prevent over mixing, combine wet and dry ingredients.
- Pour into the loaf pan, lined with parchment paper if possible or use nonstick pan well-greased.
- Bake for 45-50 minutes in the middle rack of the oven.
- Make sure to check the bread after 20 minutes of baking. If the top of the bread is browning too fast, cover it with aluminum foil and then continue baking until the bread is cooked.
- You may remove the loaf from the baking pan after 10 minutes but allow the bread to cool down completely before slicing.
You may use:
- Any brand of Peanut Butter that you prefer.
- Chocolate or omit if you do not like it.
- Regular Flour instead of Gluten Free
- Regular Sugar instead of Swerve
Amount Per Serving: Calories: 554 Total Fat: 27g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 59mg Sodium: 405mg Carbohydrates: 66g Fiber: 4g Sugar: 34g Protein: 15g