- 1
- 35 mins
- 35 mins
Ingredients
- 2/3 cup unsalted butter, softened
- 1-1/2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2/3 cup natural peanut butter
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1-1/2 cups milk
- 3 tbsp cocoa powder
- 1/2 cup icing sugar
Preparation
Step 1
In large bowl, beat butter with granulated sugar until fluffy; beat in eggs and vanilla. Beat in peanut butter.
Whisk flour, baking powder, baking soda and salt; stir into butter mixture. Add milk; stir until smooth. Transfer half of the batter to separate bowl.
Whisk cocoa powder with 3 tbsp water until smooth; fold into one bowl of the batter mixture until combined.
Spoon generous 1/4 cup of the chocolate batter into bottom of parchment paper–lined 9- x 5-inch (2 L) loaf pan; jiggle pan or gently dab batter with spoon to spread; repeat with 1/4 cup of the plain batter. Repeat layers, alternating between the two batters.
Bake in 350 F (180 C) oven until cake tester inserted in centre comes out clean, 75 to 85 minutes. Let cool in pan on rack for 10 minutes. Transfer loaf to rack.
Whisk icing sugar with 1 tbsp water until smooth; brush all over top of warm loaf. Let cool completely.
Make-ahead: Wrap in plastic wrap and store for up to 2 days or overwrap in foil and freeze for up to 1 month.
Tip - Make it nut-free! :For a school-safe, nut-free version of this loaf, use an equal amount of soynut butter or sunflower seed butter in place of the peanut butter.