Peanut Butter and Chocolate Swirl Bread

Chocolate Peanut Butter Swirl Bread // take a megabite

Sometimes it feels weird to listen to Tegan & Sara while your landlord fixes the thermostat. Sometimes it’s more weird for your heat to go out like 5 times though in a few months! But the truth is Elliot really loves the landlord? Almost as much as this one plumber from a long time ago. I don’t know what it was about that dude! Elliot ran laps of the apartment! Maybe he was a plumber in a former life? Maybe he’s a sucker for a stand-up fix-it fella?

Chocolate Peanut Butter Swirl Bread // take a megabite

While Elliot gets super happy about fix-it dad folks to stop by, I get super excited about crazy loaves of bread coming out of my oven. This swirl bread is maybe the craziest yet, but I love it so very much! I want to make french toast or bread pudding with it. I want to toast it and gaze at the swirl. I just want to keep it around awhile, ya know?

So, while this chocolate and peanut butter, it’s super subtle, ya know? The chocolate side is cocoa-y so it’s a dark flavor. I recommend adding some chocolate chips to that side to sweeten it up a little. The peanut butter side is subtle too, but man-o-man, is it good. You might want to bake it regularly and toss all your candles. Just sayin’!

More fun bread options:
Pumpkin Sandwich Bread, Peanut Butter and Banana Yeast Bread, Orange Cardamom Vanilla Bean Swirl Bread

Chocolate Peanut Butter Swirl Bread // take a megabite

Chocolate Peanut Butter Swirl Bread (makes 2 loaves)
Recipe adapted from this oldie


  • 2 packages regular active dry yeast (4 1/2 t)
  • 2 cups warm water (105-115 F)
  • 1/2 cup sugar
  • 2 t salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 6-6 1/2 cups all-purpose flour
  • 1/2 cup peanut butter
  • 1/4 cup cocoa powder
  • 1/2 cup chocolate chips*

*I didn’t add these, but I think the chocolate part needs it, so do it up.


  1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, vegetable oil, and 3 cups flour. Beat with an electric mixer for one minute at a low speed, scraping the bowl as necessary. Beat for another minute at a medium speed, scraping the bowl frequently.
  2. Transfer half of the batter to another bowl. Place 1/4 cup cocoa powder in one bowl and 1/2 cup peanut butter in the other. Stir vigorously! Add 1 1/2 cups of flour to each bowl and stir until you can’t anymore. Add the chocolate chips to the chocolate half.
  3. On a lightly floured surface, knead both doughs for 5-8 minutes or until smooth and springy. Spray two medium bowl with cooking spray and place the dough in the bowl, turning dough to grease all sides. Cover and let rise in a warm place for about an hour to an hour and fifteen minutes or until dough has doubled in size. Dough is ready if impression remains when touched.
  4. Spray the bottoms and sides of two bread pans (9 x 5 inch). Gently push fist into dough and divide each dough ball into two equal halves.  Pat dough into a 9 x 7 inch rectangle. Place one chocolate rectangle on one peanut butter and one peanut butter on the chocolate rectangle. Roll up from the long-side and pinch to seal. Transfer to greased bread pans.
  5. Allow dough to rise in bread pans in a warm place for an hour or until double in size/peaking over the top of the bread pans. About half way through pre-heat your oven to 375 degrees F.
  6. Bake for 30-35 minutes or until loaves are deep golden brown and sound hollow when flicked. Remove from pans and cool on a wire rack.

Yay! Click HERE for printable pdf of the recipe above.

Insta-living // take a megabite

Farfalle flair // Layered chicken and quinoa salad
Elliot is the cutest // Koala commentary

31 thoughts on “Peanut Butter and Chocolate Swirl Bread”

  1. Yay! We loved your swirly twirly bread! Thanks for sharing the goods and being down for a brunch appetizer and Asian market adventure, too 🙂

  2. Freaking. Gorgeous. (I almost typed “Greaking” which is semi-accurate because I am GEEKING out over this.) I just took a stroll through your bread archives and I am in love with all of your carb creations. Why is it not fall so I can make the pumpkin sandwich bread?!

    ALSO I made your denver biscuits a few weeks ago and added cornmeal because I love cornbread and they were delicious!!! I loved the texture. You’re awesome!!

  3. Yum! This sounds amazing! I am usually not a huge peanut butter fan because of this one recipe my friends made, but this sounds promising! I think I will make some for tomorrow!

  4. I am literally about to make this because it looks sooooo amazing. I recently tried chocolate babka for the first time, which was kind of similar I suppose…but with peanut butter too?!? Too much awesomeness. 🙂 World’s best French toast, here I come.

    1. Okay…so it is all done! Took me a good three hours with plenty of Internet browsing, but I’m so glad! Smells amazing, is nice and buttery, and I can vouch for the addition of chocolate chips–added a bit of delicious gooeyness. Thanks for the recipe! 🙂

  5. Oh yum. I have some gluten free bread flour that will be most happy being put towards this loaf! Going to make the whole office jealous with my toast in the morning!

  6. GIRL..!!You’re just making it better and better!!
    Absolutely awesome!!!Thank you for this recipe+idea,and keep it up!!

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