Who doesn’t love the sweet combination of chocolate and peanut butter?! Any true chocoholic knows that peanut butter is undoubtedly chocolate’s best partner. If you think otherwise, this dessert will prove you wrong!
This dessert bread is super chocolaty, soft and moist with a irresistibly warm and creamy peanut butter topping. The bread is made with a touch of coffee to enhance the deep, bold chocolate flavor and to provide the perfect moisture. The peanut butter drizzle is made from just 3 ingredients: peanut butter, maple syrup and coconut oil. It makes the perfect creamy, sweet drizzle! There’s something just so wonderful about that delicately sweet chocolate topped with a kiss of nutty, warm peanut butter. It’s heaven in your mouth!!
When you make this deliciousness, don’t forget to tag @bunnysbite and share your results with me on Instagram and Facebook!!
Chocolate Peanut Butter Bread (V/GF)
This bread is sweet, chocolaty and oh-so moist. It's topped with a warm peanut butter swirl, making it the ultimate chocolate and peanut butter dessert!
Ingredients
Bread
- 1 cup coconut sugar
- 2/3 cup coconut oil
- 1/2 cup unsweetened applesauce
- 1 tbsp vanilla extract
- 1 cup warm coffee
- 1 cup gluten-free all purpose flour
- 1 cup almond flour
- 1/2 cup unsweetened cacao powder
- 2 tsp ground cinnamon
- 2 tsp baking soda
- 1 tso baking powder
- 1/2 tsp salt
Peanut Butter Swirl
- 1/4 cup natural creamy nut butter (peanut or almond butter work great!)
- 1 tbsp pure maple syrup
- 1 1/2 tsp coconut oil
Instructions
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Preheat oven to 350 degrees F and grease and 8x4 loaf pan. Set aside.
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With an electric mixture, beat the coconut oil and coconut sugar together until smooth. Then, stir in applesauce, vanilla extract and coffee.
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Gradually add both flours, cacao powder, cinnamon, baking soda, baking powder and salt. Beat until fully combined.
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Pour mixture into an oiled 4 by 8 inch loaf pan and bake until a toothpick inserted in the center comes out clean, about 40-50 minutes.
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Let cool for 5-10 minutes in the pan, then remove the bread from the pan and transfer to a cool rack to finish cooling.
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While it’s cooling, making peanut butter syrup simply by heating peanut butter, maple syrup and coconut oil over medium-high heat until fully melted and combined. Don’t let it boil or it will harden!
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Drizzle peanut butter over bread and let cool for another 10 minutes before slicing. Enjoy!!
Recipe Notes
Store leftovers tightly covered at room temperature for up to 5 days.
Want more chocolate peanut butter combinations? Check out my Homemade Peanut Butter Cups, Chocolate Peanut Butter & Caramel Cheesecake and my Peanut Butter Chocolate Chip Oatmeal Bars!
