YIELD Makes 24 servings
INGREDIENTS
3 cups all-purpose flour 1‑1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup (1 stick) butter, softened 2 eggs 1‑1/2 cups buttermilk* 2 teaspoons vanilla 1 cup miniature semisweet chocolate chips *Soured fresh milk can be substituted for buttermilk. To sour milk, combine 4-1/2 teaspoons lemon juice plus enough milk to equal 1-1/2 cups. Stir; let stand 5 minutes before using.PREPARATION:
- Preheat oven to 350°F. Spray two 8-1/2X4-1/2-inch loaf pans with nonstick cooking spray; set aside.
- Sift flour, baking powder, baking soda and salt into large bowl. Beat peanut butter, granulated sugar, brown sugar and butter in another large bowl with electric mixer at medium speed until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla. Gradually add flour mixture. Beat at low speed until blended. Stir in chocolate chips. Divide batter evenly between prepared pans.
- Bake 45 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.