Peanut Butter Chocolate Chip Breads
3 c All-purpose flour 1 1/2 ts Double-acting baking powder 1 t Baking soda 1/2 ts Salt 6 tb Unsalted butter, softened 1 1/2 c Chunk-style peanut butter 1 c Firmly packed light brow...
Ingredients
- 3c all-purpose flour
- 11/2 ts double-acting baking powder
- 1t baking soda
- 1/2ts salt
- 6tb unsalted butter, softened
- 11/2 c chunk-style peanut butter
- 1c firmly packed light brown su
- 2ea large eggs
Directions
- 1
3 c All-purpose flour 1 1/2 ts Double-acting baking powder 1 t Baking soda 1/2 ts Salt 6 tb Unsalted butter, softened 1 1/2 c Chunk-style pe
- 2
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt
- 3
In a large bowl with an electric mixer cream together the butter, the peanut butter, and the brown sugar and beat in the eggs, 1 at a time
- 4
Beat in the buttermilk and beat the mixture until it is combined well
- 5
Add the flour mixture, beat the batter until it is just combined, and stir in the chocolate chips
- 6
Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated
- 7
Remove the breads from the pans and let them cool, right sides up, on a rack
- 8
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month