Gluten-free Chocolate Peanut Butter Bread

Ingredients

Method

1. Butter and parchment paper a large (10″×5″) loaf pan.
2. Whisk together flour, cocoa, white sugar, baking powder, baking soda, salt, and chocolate chips.
3. In the bowl of a stand mixer, whisk together eggs, brown sugar, yoghurt, milk, oil, and vanilla extract.
4. Pour dry ingredients into the wet and stir until just combined.
5. Microwave peanut butter in a bowl until you can pour it. 10–20 seconds.
6. Transfer half the batter into the pan and spread evenly.
7. Pour half the melted peanut butter over the batter.
8. Add remaining batter and spread evenly.
9. Pour remaining peanut butter over top.
10. Swirl peanut butter into the batter with a butter knife.
11. Bake for 1 hour 10 minutes at 350°F.
12. Cool in the pan on a wire rack for 20 minutes.
13. Remove from pan.

Notes

• If using a different gluten-free flour, use 2⅙ c. If it lacks xantham gum, add 1½ t.

Shamelessly adapted from The Gluten-Free Quick Breads Cookbook: 75 Easy Homemade Loaves in Half the Time by Sharon Lachendro.