Chocolate Peanut Butter Swirl Sourdough Bread (discard recipe)
This Chocolate Peanut Butter Swirl Sourdough Bread is a rich and moist sourdough discard quick bread swirled with chocolate and topped with creamy peanut butter frosting for the ultimate peanut butter lover’s treat.
Servings:
1
loaf
Equipment
- Food scale & measuring cups & spoons
- Mixing bowls
- 1 9x5 inch loaf pan
Ingredients
Wet Ingredients
- 80 grams (1/3rd cup) sourdough discard (room temperature)
- 2 large eggs
- 190 grams (3/4 cup) creamy peanut butter (no added sugar)
- 80 grams (1/3rd cup) neutral oil (avocado oil works well)
- 60 grams (1/4 cup) sour cream or plain Greek yogurt
- 125 grams (1/2 cup + 2 tablespoons) light brown sugar
- 125 grams (1/2 cup + 2 tablespoons) sugar
- 120 grams (1/2 cup) milk or buttermilk
- 1½ teaspoons vanilla extract
Dry Ingredients
- 230 grams (1 & 3/4 cup + 2 tablespoons) all-purpose flour
- 1 tablespoon (8 grams) cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon espresso powder (optional but enhances flavor)
- 50 grams peanut butter chips
- 50 grams semi-sweet chocolate chips
Chocolate Swirl
- 15 grams (3 tablespoons) dutch processed cocoa powder
- 45 grams (3 tablespoons) hot water or espresso
Peanut Butter Frosting
- 130 grams (1/2 cup) creamy peanut butter (no added sugar )
- 120 grams (1 cup) powdered sugar
- 60 grams (1/4 cup) milk
- 1/2 teaspoon vanilla extract
- a pinch of salt
Instructions
-
Preheat the oven to 350 degrees F and grease or line a 9×5 inch loaf pan with parchment paper.
-
In a large mixing bowl, whisk together the starter, eggs, peanut butter, oil, sour cream, sugars, milk, and vanilla until smooth.
-
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and espresso powder (if using). Toss the peanut butter and chocolate chips in the dry mixture to evenly coat them (this helps to prevent sinking).
-
Add the dry mixture to the wet mixture and stir until just combined.
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In a small bowl, whisk together the cocoa powder and hot water (or espresso to make a paste. Scoop out about 220 grams (1 cup) of the peanut butter batter and mix it with the cocoa paste.
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Pour about one-third of the peanut butter batter into the prepared 9x5-inch loaf pan and spread it into an even layer. Dollop half of the chocolate mixture over the top.
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Add another third of the peanut butter batter, followed by the remaining chocolate mixture.
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Finish with the remaining peanut butter batter, spreading it gently to cover the chocolate (you'll have 5 total layers by the end).
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Using a butter knife or skewer, make a few figure-eight motions through the batter to create a marbled swirl effect, being careful not to overmix the layers.
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Bake the bread for 60-75 minutes or until a toothpick inserted comes out with a few moist crumbs. Tent with foil if browning too quickly.
Pro Tip: A sourdough quick bread is fully baked once the center reaches 200–205°F (93–96°C) on an instant-read thermometer. This ensures it’s cooked through without drying out.
-
Cool completely in the pan (30-40 minutes) and then transfer the bread to a wire rack.
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While the bread is resting, make the peanut butter frosting. Whisk together the peanut butter, powdered sugar, milk, vanilla, & salt if using until smooth and pourable. Add a little more milk if its still too thick and spread the glaze over the cooled loaves.
Storage
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Store the bread in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, let slices sit at room temperature for 15–20 minutes before serving.
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For longer storage, freeze the loaf (whole or sliced) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.
Notes
Note: For best results, use natural peanut butter with only peanuts (and maybe a touch of salt) listed in the ingredients. Avoid peanut butters with added sugar, oils, or stabilizers, as they can affect the flavor and texture of the bread.
