Home · Recipes · Desserts & Baking · Breads & Rolls · Yeast Breads Peanut Butter Chocolate Chip Twisted Swirl Bread Author: Maryanne CabreraPublished: Jun 14, 2016Updated: Aug 28, 2024 View Recipe12 ReviewsThis post may contain affiliate links. Read our disclosure policy. Two popular flavor swirled together for a delicious sweet bread. This rich and decadent peanut butter chocolate chip twisted swirl bread is meant to be shared! Table of Contents Ingredients & ComponentsAssemblyHelpful Bread Baking TipsServing SuggestionsMore Yeast Bread RecipesPeanut Butter Chocolate Chip Twisted Swirl BreadView moreView less Peanut butter and chocolate. It’s a combination I enjoy more than peanut butter and jelly! Creamy peanut butter paired with chunks of bittersweet chocolate is a delicious pairing. Spread that over fluffy bread and you’ve got yourself one heck of an afternoon snack. The blog has several variations on swirl breads: Berry Nutella, Rum Raisin Cinnamon, and Cinnamon Raisin. There is something beautiful in the way the filling is evenly distributed through the dough in braided breads. You get the perfect amount of filling and bread with each bite. Ingredients & Components This swirl bread is made using a straight forward yeast dough. The dough is enriched with eggs, yogurt, and butter. These fats ensure the bread will bake up soft, fluffy, and flavorful. Quickly read through this Baking With Yeast Guide to brush up on the proper bread making techniques. The dough is filled with smooth peanut butter and chocolate chips. I insist on using regular smooth peanut butter for this recipe. For best results, use shelf stable peanut butter that doesn’t require stirring. I tend to stay away from “natural” peanut butter when baking. Natural peanut butters without stabilizers tend to separate when heated. Use your choice of chocolate chips. I opted for a mixture of mini chocolate chips and regular sized chocolate chips. Chopped chocolate chunks are another great option! Assembly The recipe makes enough dough for two loaves. Choose to make rectangular bread loaves or round loaves. Roll dough to 16×12-inch rectangle. Spread peanut butter evenly over surface. Gently press chocolate chips into dough. Roll dough into a tight log. Slice the log down the middle lengthwise. Twist the two halves of the dough over each other, making sure the cut side is facing up. Place twisted dough into desired loaf pan. Cover dough with plastic wrap and let bread rise. Bake until bread is golden brown and internal temperature registers at least 185 degrees F. Dough may be baked in a 9×5-inch loaf pan or an 8-inch or 9-inch round cake pan. Simply connect the ends of twisted dough to create a round shape. The baked peanut butter with the little melted bits of chocolate tastes amazing. I imagine it’s what a warmed up Reese’s peanut butter cup would taste like if it was smash on a soft pillowy piece of bread. Helpful Bread Baking Tips Bake dough in the center rack of oven. Rotate dough midway through baking to ensure even cooking. Check the internal temperature of bread using a kitchen thermometer to ensure doneness. Internal temp should be register at least 185 degrees F. Allow bread to completely cool before slicing. Slicing into HOT bread will result in “gummy” or rubbery bread slices. Ensure proper oven temperature by using a separate oven thermometer. Do not simply reply on the oven’s internal thermometer (which is usually not calibrated!). Serving Suggestions Asides from eating slices on its own, it’s perfect for bread pudding and French toast! Cool bread to room temperature. For best results, slice bread in a gentle sawing motion using a serrated knife or bread knife. Otherwise, use a sharp knife. Store bread in an airtight container at room temperature away from heat or direct sunlight. Will keep fresh for three days. The swirl bread will stale and harden over time. Do not freeze this bread loaf! The peanut butter portion does not freeze well. Peanut butter chocolate chip twist swirl bread is best eaten fresh the day it is baked. Leftovers may be enjoyed at room temperature, slightly warmed up, or lightly toasted. More Yeast Bread Recipes Blueberry Banana Yeast Bread Chocolate Babka Twisted Coconut Buns Rum Raisin Cinnamon Twisted Rolls Peanut Butter Chocolate Chip Twisted Swirl Bread No ratings yet Two popular flavor swirled together for a delicious sweet bread. This rich and decadent peanut butter chocolate chip twisted swirl bread is meant to be shared! Yield: two 9×5-inch loaves Prep Time: 20 minutes minutesCook Time: 35 minutes minutesDough Rest Time: 2 hours hoursTotal Time: 2 hours hours 55 minutes minutes Servings: 20 Print Recipe Pin Recipe Rate Recipe Ingredients▢ ½ cup warm water (115 g), about 95℉▢ 2 ¼ teaspoon dry active yeast (7 g)▢ ¼ cup granulated sugar (50 g)▢ ⅓ cup whole milk yogurt (75 g)▢ 2 large eggs room temp▢ 2 teaspoon fine sea salt▢ 4 ¼ cup all-purpose flour (553 g)▢ 8 Tablespoon unsalted butter (113 g), room temp▢ 1 cup smooth peanut butter* (260 g)▢ 1 cup semi-sweet chocolate chips (170 g) Instructions Sprinkle yeast over warm water. Add teaspoon of sugar and stir to combine. Let sit for 5 minutes to allow mixture to bubble and activate.In the bowl of a stand mixer fitted with a paddle attachment, combine dissolved yeast mixture, yogurt, eggs, salt, and remaining sugar. One combined add 3 cups of flour, 1 cup at a time. Remove paddle attachment and switch to a dough hook attachment.Add butter in three additions with the mixer running on medium. Add remaining flour. Continue to knead until dough is smooth and cleans the sides of the bowl. If too is too sticky, add flour one tablespoon spoon at a time (up to 3 tablespoons).Transfer dough to a lightly greased bowl. Cover bowl with plastic wrap and let sit at room temperature for 60-90 minutes until dough has doubled in volume.Punch down dough. Divide dough into two equal portions. Cover one dough with plastic wrap. Transfer the other dough to a lightly floured work surface. Roll to a 16 x 12-inch rectangle.Spread ½ cup peanut butter evenly over dough, leaving a ¼-inch border around all the sides. Sprinkle ½ cup of chocolate chips over the peanut butter. Gently press chocolate chips into the dough. Roll dough into a tight log, starting with the long side. Slice the log down the middle lengthwise. Twist the two halves of the dough over each other, making sure the cut is facing up. Tuck the ends of the dough into itself. Repeat with remaining dough.Place twisted dough into a greased 9×5-inch loaf pan. (Alternatively, you can also use an 8 or 9-inch round cake pan. Simply connect the ends of the twisted dough to create a round shape.) Cover dough with plastic wrap and let bread rise for 45 minutes to 1 hour until the bread has reached the top of the pan.Meanwhile preheat oven to 350℉. Remove plastic wrap and bake for 35-40 minutes until the internal temperature of the bread hits 185℉.Let bread sit in pan for 5 minutes before running a knife or offset spatula around the edges to loosen from the pan. Let cool before slicing. Notes*It is best to use homogenous peanut butter like Skippy or Jif. Natural peanut butters that require refrigeration or stirring before use, will not yield the same results. Cool bread to room temperature before slicing. Use a serrated knife in a gentle sawing motion. Keep leftovers in an airtight container at room temp away from heat and sunlight. Bread will keep fresh for up to three days. All images and text © The Little Epicurean NutritionCalories: 286kcal | Carbohydrates: 31g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 299mg | Potassium: 170mg | Fiber: 2g | Sugar: 7g | Vitamin A: 176IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 2mg Author: Maryanne Cabrera Course: BreadCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Courtney says: June 15, 2016 Thank you for this recipe! I made it today and it turned out perfectly. It honestly tastes like we bought it from a bakery. Thanks for sharing! Reply
Maryanne Cabrera says: June 15, 2016 That’s wonderful to hear! Thanks for trying out the recipe. Glad you liked it! :)
Hannah Hossack-Lodge (Domestic Gothess) says: June 16, 2016 This looks awesome! I love swirl breads, they are so easy to make but look so impressive, and are one of my favourite things to eat. The peanut butter and chocolate chip filling sounds seriously good… Reply
Cheyanne @ No Spoon Necessary says: June 19, 2016 My deepest, sincerest, heartfelt condolences for the loss of your father. I lost my father 3 years ago and this will be my third father’s day without him. It never really gets easier, although the tears flow a little less… so my heart goes out to you! Sending virtual hugs and positive thoughts your way. On a lighter note – This bread looks beyond amazing!! Any type of swirl bread makes me swoon, but the fact that you loaded this one with tons of chocolate chips and peanut butter has me doing a happy dance! I could devour that whole loaf in .5 seconds. ;) Pinned! Cheers, to your Dad, clearly he was a wonderful man and a great father. <3 Reply
Maryanne Cabrera says: June 22, 2016 Thank you so much. I really appreciate it. It’s difficult during those moments when you feel alone, but kind words always help. I hear you on the happy dance. I was watching the bread bake through the oven window just waiting and counting down the minutes until I could have a slice! :)
Karen says: September 21, 2019 This looks great!! Can I substitute sour cream for the whole milk yogurt? I would love to make this. We love peanut butter and chocolate. Reply
Deb davis says: August 3, 2022 Is this recipe show stable or does it require a refrigeration? Thank you Reply
Maryanne Cabrera says: August 9, 2022 This swirl bread is shelf stable. It keeps for three days in an airtight container at room temperature.