This weekend I decided to bake a loaf for a couple of my friend’s birthday celebration. This recipe caught my eye in the Chatelaine magazine and I had to try baking it. It’s a simple recipe that incorporates a layering technique that results in a quick but yummy treat. I only did a couple layers, but you can have fun and do as many stripes as you want. As I recently found out with the peanut butter cookies I baked with chocolate drizzle, everyone loves peanut butter & chocolate together and I’m pretty sure they’ll love this recipe too!
2/3 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 tsp vanilla
2/3 cup natural peanut butter
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups milk
3 tbsp cocoa powder
1/2 cup icing sugar
PREHEAT: oven to 350 F
CREAM: butter with granulated sugar until fluffy; beat in eggs and vanilla. beat in peanut butter
COMBINE: whisk together flour, baking powder, baking soda, and salt
CREAM: add the dry ingredients and stir into the butter mixture. Add milk, stir until smooth. Transfer half of the batter into separate bowl. Whisk cocoa powder with 3 tbsp water until smooth; fold into one bowl of the batter mixture until combined.
BAKE: spoon generous 1/4 cup of the chocolate batter (I did a lot more – is why I only have a couple layers) into bottom of parchment paper – lined 9 x 5 inch (2L) loaf pan; jiggle pan or gently dab batter with spoon to spread; repeat with 1/4 cup of the plain batter. Repeat layers, alternating between the two batters. Baking in pre heated oven for 75 to 85 minutes. Let cool in pan on rack for 10 minutes. Transfer loaf to rack.
ICING: whisk icing sugar with 1 tbsp water until smooth; brush all over top of warm loaf. Let cool completely.