Tested till perfect Stripey Chocolate Peanut Butter Loaf
Stripey Chocolate Peanut Butter Loaf
Photography by Jeff Coulson

Stripey Chocolate Peanut Butter Loaf

A simple batter-layering technique yields fun results in this quick bread recipe. Kids will love the way the stripes emerge as the batter settles into the pan. We're pretty sure you'll love it, too.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: March 2014

Recipe4 out of 5 based on 52 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 2 hours 15 minutes
  • Portion size 1 loaf, 12 to 16 slices


  • 2/3 cup 2/3cupunsalted butter, softened
  • 1-1/2 cups 1-1/2cupsgranulated sugar
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 2/3 cup 2/3cupnatural peanut butter
  • 2 cups 2cupsall-purpose flour
  • 2 tsp 2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 1-1/2 cups 1-1/2cupsmilk
  • 3 tbsp 3tbspcocoa powder
  • 1/2 cup 1/2cupicing sugar
To change the number of servings, enter the number, then press "calculate". or reset


In large bowl, beat butter with granulated sugar until fluffy; beat in eggs and vanilla. Beat in peanut butter.

Whisk flour, baking powder, baking soda and salt; stir into butter mixture. Add milk; stir until smooth. Transfer half of the batter to separate bowl.

Whisk cocoa powder with 3 tbsp water until smooth; fold into one bowl of the batter mixture until combined.

Spoon generous 1/4 cup of the chocolate batter into bottom of parchment paper–lined 9- x 5-inch (2 L) loaf pan; jiggle pan or gently dab batter with spoon to spread; repeat with 1/4 cup of the plain batter. Repeat layers, alternating between the two batters.

Bake in 350 F (180 C) oven until cake tester inserted in centre comes out clean, 75 to 85 minutes. Let cool in pan on rack for 10 minutes. Transfer loaf to rack.

Whisk icing sugar with 1 tbsp water until smooth; brush all over top of warm loaf. Let cool completely.

Make-ahead: Wrap in plastic wrap and store for up to 2 days or overwrap in foil and freeze for up to 1 month.

Tip - Make it nut-free! :For a school-safe, nut-free version of this loaf, use an equal amount of soynut butter or sunflower seed butter in place of the peanut butter.

Nutritional Information per each of 16 slices: about

cal 296 pro 6g total fat 14g sat. fat 6g
carb 38g dietary fibre 2g sugar 24g chol 45mg
sodium 134mg potassium 152mg


calcium 5 iron 9 vit A 9 folate 20
All rights reserved. TVA Group Inc. 2016