Peanut Butter and Chocolate Swirl Bread

Measuring CupsYou Will Need:
¾ Cup packed brown sugar
1/3 Cup creamy peanut butter
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 egg whites
2 Tablespoons canola oil
1 Cup all-purpose flour
½ Cup white whole wheat flour or whole-wheat flour
1 Cup fat-free milk
2 Tablespoons unsweetened cocoa powder
1 Tablespoon fat free milk

Preheat oven to 350°F.
Grease the bottom and ½ inch up the sides of one 8 x 4 x 2-inch loaf pan or four 4 ½ x 2 ½ x 1 ½-inch individual loaf pans; set aside.

In a large bowl combine brown sugar, peanut butter, baking powder, baking soda, and salt.
Beat with an electric mixer until combined.
Beat in egg whites and oil until combined.
In a small bowl combine all-purpose flour and whole wheat flour.
Alternately add flour mixture and 1 cup milk to peanut butter mixture, beating on low speed after each addition just until combined.
Transfer ½ cup of the batter to a small bowl; stir in cocoa powder and 1 tablespoon milk.

Spoon half of the light-color batter evenly into prepared loaf pan.
Drop all of the chocolate batter by small spoonful’s on top of batter in the pan.
Spoon remaining light-color batter evenly over chocolate batter.
Using a narrow metal spatula, swirl batters to create a marbled effect.

Bake for 50 to 55 minutes for the 8-inch pan, 30 to 35 minutes for a 4 ½ inch pan, or until a toothpick inserted near the center comes out clean.
Cool in the pan on a wire rack for 10 minutes.
Remove bread from the pan.
Continue cooling on the wire rack for an additional 90 minutes.
Wrap the bread and store overnight before slicing.

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