Time and time again I have written about my love for the combination of peanut butter and chocolate (here, here and here.) Here’s another recipe that shows what a lovely pair these two ingredients make.
I got the peanut butter bread recipe from FoodNetwork’s Paula Deen. I’ve made this treat once before but it seemed to lack something. It just doesn’t have enough “oomph” on its own. This morning, a light went off in my head upon seeing the leftover Nutella in the cupboard and this idea was born.
*Using whole milk will result in a richer texture. I used 2% and it worked, too.
*The recipe says to bake this in a loaf pan, however, I used a Bundt pan. It works just as well and bakes about 15 min quicker.
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
4 teaspoons baking powder
1 1/2 cups milk
1/2 cup peanut butter
3 tbs Nutella spread
Preheat oven to 375 degrees F.
Combine dry ingredients. Add milk and peanut butter. Pour into a greased loaf pan. Dollop Nutella, evenly spaced apart, over the top of the batter and swirl with a butter knife. Bake for approximately 50 minutes. Ta-da!
This comes out super chewy and delicious. The recipe is so easy – you just have to try it!