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|
|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.
Now that you have two bowls of peanut butter batter, you can make one chocolatey and then stripe them up.
|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|
Makes 2 loaves.
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.)