SEPTEMBER 13 – Today in Food History
– National Peanut Day
– International Chocolate Day
I LOVE Peanut Butter — by the spoon, on a sandwich, on hard fresh fruits, in a salad dressing, on crackers, as a dip … etc etc etc. 😀
I realized it has been quite some time since I posted a “Today in Food History”. Soooo, I researched the next date and its yummy significance. When I discovered today celebrates one of my basic food groups — my thoughts perked and my mouth began to water.
I thought, “I wonder if I could find a Peanut Butter Bread with chocolate?” My personal Peanut Butter Bread recipe could be topped with a chocolate frosting or spread, but I prefer it plain or with jam. Consequently, the pursuit began for a new enticing recipe. The perfect combination presented itself in the form of: Chocolate Peanut Butter Swirl Bread. I discovered it on Tablespoon.com.
Chocolate Peanut Butter Swirl Bread
- 3 1/2 tbsp Dutch-process unsweetened cocoa
- 3 tbsp hot water
- 1/2 tbsp pure vanilla extract
- 3 large eggs
- 1 1/4 cups sifted cake or unbleached all-purpose flour
- 3/4 cup plus 2 tbsp granulated sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 13 tbsp unsalted butter, softened
- 1/2 cup peanut butter, preferably natural
- Preheat oven to 350 degrees F.
- In a small bowl, combine cocoa and water and whisk to form a paste. Allow to cool to room temperature, then whisk in vanilla and eggs.
- In the bowl of a stand mixer fixed with the paddle attachment, mix flour, sugar, baking powder and salt. Add in butter and half of the chocolate mixture and mix on medium speed (#4 if using a stand mixer) for two minutes to “aerate” the batter.
- Scrape down the sides of the bowl and add the rest of the chocolate mixture in two batches, mixing on medium speed for 20 seconds each time.
- Pour batter into a lightly greased loaf pan, smoothing and flattening the top of the batter with a spatula. Lightly spread peanut butter on top of the batter and, using a sharp, thin knife, swirl the peanut butter into the batter. Don’t over-swirl, or you’ll lose the “swirly” top effect once the bread is baked.
- Bake bread for 50 to 60 minutes, covering the top loosely with lightly greased aluminum foil about 25 minutes into baking to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean, and a thermometer inserted in the center reads about 200 degrees F.
- Allow bread to cool in pan for 10 minutes, then completely on a cooling rack before slicing or serving.
Please join me for a pottered mug of tea or coffee – and enjoy!