Peanut Butter Chocolate Chip Loaf

By krystallondon

Ingredients

• 4 large eggs
• 2 tsp pure vanilla
• 6.5 ounces of plain flour (1 1/2 cups)
• 1 tsp baking powder
• 1/4 tsp salt
• 6 ounces butter, softened (3/4 cup)
• 4 ounces smooth peanut butter (1/2 cup)
• 7 1/2 ounces of soft light brown sugar (1 cup packed)
• 12 ounces good quality bittersweet chocolate, chopped into bits

Details

Servings 9

Preparation

Step 1

*C/325*F/ gas mark 4.

Butter a 9 by 5 inch loaf pan and line with parchment paper. Butter the parchment. Set aside.

Beat together the eggs and vanilla. Set aside.

Sift together the flour, salt and baking powder. Set aside.

Place the butter, peanut butter and brown sugar into a bowl. Beat with an electric mixer on high until light and fluffy, scraping down the sides from time to time. Continue to beat, drizzling in the egg mixture in a slow stream, stopping once or twice to scrape down the sides of the bowl. Add the flour mixture in three additions, beating on low speed, and scraping down the sides after each addition. Fold in the chocolate bits.

Scrape the mixture into the prepared pan, leveling the top with a rubber spatula. Bake for about 1 hour and 20 minutes, until a toothpick inserted in the centre comes out clean and the cake is golden brown. If in an hours time you think the cake is browning too quickly, tent loosely with foil.

Let the cake cool in the pan for about 10 minutes before inverting onto a wire rack to finish cooling completely. Slice and serve.