Home · Recipes Peanut Butter Chocolate Chip Twisted Swirl Bread Author: Maryanne CabreraPublished: Jun 14, 2016Updated: Oct 16, 2023 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! 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. Peanut Butter Chocolate Chip Bread 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. I used regular smooth peanut butter for this recipe- the shelf stable kind that doesn’t require stirring. When it comes to baking I stay away from the more “natural” peanut butter because I’ve had disasters with the peanut butter separating in the oven. I used a mixture of mini chocolate chips and regular sized chocolate chips. You can use one or a mixture. Chopped chocolate chunks are another great option! 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. For the finishing touch, I dusted a little powdered sugar over the cooled bread. Overall, I’m very satisfied with this peanut butter chocolate chip twisted swirl bread. It thoroughly exceed my expectations. Asides from eating slices on its own, it’s perfect for bread pudding and French toast. Peanut Butter Chocolate Chip Twisted Swirl Bread Yield: two 9×5-inch loaves Print Recipe Pin Recipe Rate Recipe Ingredients½ cup warm water, about 95 degrees F2 ¼ teaspoon dry active yeast1 teaspoon granulated sugar⅓ cup whole milk yogurt2 large eggs, room temp2 teaspoon fine sea salt¼ cup granulated sugar4 ¼ cup all-purpose flour8 Tablespoon unsalted butter, room temp1 cup smooth peanut butter*1 cup semi-sweet chocolate chips 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 ¼ cup 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 degrees F. Remove plastic wrap and bake for 35-40 minutes until the internal temperature of the bread hits 185 degrees F.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. NotesIt 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. All images and text © The Little Epicurean Author: Maryanne Cabrera Course: BreadCuisine: AmericanKeyword: peanut chocolate bread, twisted swirl bread, braided bread 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.