Ingredients

The following ingredients have 20 Servings
  • ¾ cup creamy peanut butter
  • ⅓ cup unsalted butter (softened)
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 2 tablespoons canola or vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • 1 ¾ cups gluten free all-purpose flour ((I recommend Cup4Cup gluten free blend))
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup semi-sweet chocolate chips
  • ½ cup miniature semi-sweet chocolate chips ((optional ¼ cup additional for sprinkling on top))

Instruction

  • Preheat the oven to 325ºF. Grease a 9X5 inch loaf pan with nonstick cooking spray and set aside.
  • In a large mixing bowl, beat together the peanut butter, butter, sugar, brown sugar, and oil until very light and smooth, about 2 minutes.
  • Add the egg and vanilla. Beat well. Pour in the milk and mix on low speed until combined. Increase the speed slightly and mix until smooth.
  • Add the dry ingredients - GF flour, baking powder, baking soda, and salt. Beat on low until no flour pockets remain. Add the chocolate chips and miniature chocolate chips. Stir or mix on low until the chocolate is evenly dispersed.
  • Evenly spread the thick batter into the prepared loaf pan. If desired, sprinkle ¼ cup additional chocolate chips on top. Bake for 1 hour and 8-12 minutes. See recipe notes for "How to Tell When Bread is Done."
  • Cool in pan for 10 minutes, then remove to a wire rack to cool before slicing. Best served slightly warm.
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