YIELD Makes 2 loaves
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 (1 stick) butter, softened 1/2 cup granulated sugar 1/2 cup packed light brown sugar 2 eggs 1‑1/2 cups buttermilk* 2 teaspoons vanilla 1 cup mini semisweet chocolate chips *Or, substitute soured fresh milk. To sour milk, place 1-1/2 tablespoons lemon juice plus enough milk to equal 1-1/2 cups in 2-cup measure. Stir; let stand 5 minutes before using.PREPARATION:
- Preheat oven to 350°F. Grease two 8-1/2X4-1/2-inch loaf pans. Sift flour, baking powder, baking soda and salt into large bowl; set aside.
- Beat peanut butter, butter, granulated sugar and brown sugar in 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, beating at low speed. Stir in chocolate chips. Spoon batter into 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; cool completely on wire racks.