Chocolate Peanut Butter Bread
Equipment
- 1 Mini loaf pan - or muffin pan or one standard 9x5-inch loaf pan
Ingredients
- 2 C quinoa flour
- 1/4 C carob powder
- 1/4 t sea salt or Himalayan salt
- 1 + 1/2 t baking soda
- 1 t cinnamon
- 3 T grass-fed butter melted (but not hot)
- 1 C grass-fed raw milk
- 1 block cream cheese
- 2 T peanut butter
- 2 farm fresh eggs
- 1 banana
- 1/2 C maple syrup
- 1 C blueberries
Instructions
- Set oven at 375℉. Mix all dry ingredients in a medium-sized bowl and set aside.
- In a food processor (or large bowl if you are using elbow grease), add eggs and beat. Add milk, cream cheese, cooled melted butter, maple syrup, peanut butter, and the banana. Cream it all together in your food processor with the paddle attachment (or use some elbow grease in a large bowl).
- Carefully pour the dry ingredients into the wet ingredients and continue mixing in food processor until fully combined. Fold in blueberries with a spoon or spatula by hand. Scoop this semi-runny batter into your mini loaf pan. I love my mini loaf pan! You could use a muffin pan or a regular loaf pan; I just love mini loaves for our family.
- Bake for 25-30 min. Check for toothpick to come out clean/no batter.See notes below for baking in a regular loaf pan!
Notes
Baking in a standard 9x5-inch loaf pan? Here's what you'll want to change:
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- Baking Time: Bake at 350°F for 50-60 minutes. Start checking for doneness around the 45-minute mark by inserting a toothpick into the center—if it comes out clean, your bread is ready.
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- Prevent Over-Browning: If the top starts to brown too quickly, tent it loosely with foil halfway through baking to ensure even cooking.
