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Chocolate Chip Peanut Butter Loaf Cake

A delightful treat that combines rich chocolate and peanut butter flavors in a moist, fluffy loaf cake, perfect for breakfast, dessert, or as a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cups buttermilk
Add-ins and Glaze
  • 1 cups mini chocolate chips
  • 0.5 cups peanut butter
  • 0.25 cups powdered sugar
  • 2 tbsp milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and buttermilk.
Baking
  1. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in mini chocolate chips.
  2. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
Serving
  1. For the glaze, mix peanut butter, powdered sugar, and milk until smooth. Drizzle over the cooled loaf cake and serve.

Notes

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. It can also be refrigerated for up to a week or frozen for later enjoyment.