Stripey Chocolate Peanut Butter Loaf

I like to make lots of stuff at once and freeze it. Also, I don't care for dividing batter. So this will make two loaves. That's why most of the ingredients are listed twice. Pay attention. You'll need 4 eggs for this, not 2, and 3 cups of milk, not 1½.

2× Peanut Butter Batter
2 c flour whisk   stir stir
2 t baking powder
½ t baking soda
¼ t salt
⅔ c unsalted butter, softened beat beat beat
¾ c sugar
2 eggs  
1 t vanilla
⅔ c natural peanut butter  
1½ c milk  

We're going to make two loaves here. I find the easiest thing is to just make two batches of batter. So do all this twice. If you have a huge mixer, you can just put twice the ingredients in the bowl and then divide the batter later. Whatever works for you.

  1. Whisk together flour, baking powder, baking soda, and salt. Set aside.
  2. Beat butter and sugar until fluffly.
  3. Beat eggs and vanilla into the butter.
  4. Beat the peanut butter in to the butter mixture.
  5. Stir the flour mixture into the butter mixture.
  6. Stir in the milk until smooth.

Now that you have two bowls of peanut butter batter, you can make one chocolatey and then stripe them up.

Loaves
6 T cocoa powder whisk fold Spoon ¼ c of each batter into each of two greased loaf pans, jiggling between additions. Alternate colours until all batter is used. bake at 350°F for 60 minutes cool in pan for 10 minutes transfer to rack
6 T water
one unit of batter  
the other unit of batter  
  1. Whisk the cocoa powder with the water until it's combined, mostly to make it easier to mix into the batter.
  2. Fold the cocoa sludge into one of the bowls of peanut butter batter.
  3. Take two greased pans. In each one:
    1. Spoon a generous ¼ c of chocolate batter into the bottom.
    2. Jiggle the pan or gently spread the batter with a spoon.
    3. Spoon a generous ¼ c of peanut butter batter on top of that.
    4. Jiggle the pan or gently spread the batter with a spoon.
    5. Keep going until you're out of batter.
  4. Bake at 350°F for 60 minutes.
  5. Let cool in the pans for 10 minutes.
  6. Transfer from pans to rack.
  7. (If glazing, apply glaze now. Although if you're glazing, you probably wanted a sweeter bread and should've used more sugar.
  8. Allow to cool completely.

Makes 2 loaves.

Variation: Gluten-free

Reduce liquid by ½ c or maybe ¾ c per loaf.

Adapted from Canadian Living's Stripey Chocolate Peanut Butter Loaf. The original recipe was for one loaf and had the same (total) amount of sugar. Also a sugary topping. (It's just 1 T water plus ½ c icing sugar brushed on the top of each of the warm loaves.)