Save A wildly fun, colorful loaf blending the best of muffins and cake, packed with chocolate chips, sprinkles, and a swirl of peanut butter for a monster-sized treat.
I first baked this loaf for a weekend brunch and it was an instant hit with everyone. You get a satisfying bite of chocolate chips, gooey marshmallow, and colorful sprinkles in every slice.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Cinnamon (optional): 1 tsp
- Unsalted butter, melted and slightly cooled: ½ cup (115 g)
- Granulated sugar: 1 cup (200 g)
- Large eggs: 2
- Whole milk or buttermilk: 1 cup (240 ml)
- Vanilla extract: 1 tsp
- Mini chocolate chips: ½ cup (90 g)
- Rainbow sprinkles: ½ cup (80 g)
- Creamy peanut butter: ⅓ cup (85 g)
- Chopped walnuts or pecans (optional): ½ cup (70 g)
- Mini marshmallows: ½ cup (90 g)
Instructions
- Prep the pan:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients:
- In a separate bowl, whisk the melted butter and sugar until well combined. Add eggs, one at a time, beating well after each. Stir in milk and vanilla extract.
- Combine wet and dry:
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in mix-ins:
- Gently fold in chocolate chips, sprinkles, nuts (if using), and marshmallows.
- Layer and swirl:
- Pour half the batter into the prepared loaf pan. Dollop half the peanut butter over the batter and swirl gently with a knife. Add the remaining batter and repeat with the rest of the peanut butter, swirling again.
- Bake:
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and serve:
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Save This loaf is always popular for family birthday breakfasts—everyone digs in and the serving platter is empty in minutes!
Required Tools
Mixing bowls, whisk, 9x5-inch loaf pan, parchment paper, measuring cups and spoons, spatula, knife (for swirling)
Allergen Information
Contains: Wheat (gluten), eggs, milk, peanuts (or tree nuts if using walnuts/pecans), and possible soy (in chocolate chips). Always check ingredient labels to ensure allergen safety.
Nutritional Information (per serving)
Calories: 325, Total Fat: 15 g, Carbohydrates: 43 g, Protein: 5 g
Save Enjoy this joyful loaf as a party treat or a weekend indulgence. You can easily double the recipe for a crowd!
Recipe Help & FAQs
- → How do I achieve a perfect swirl of peanut butter?
Dollop the peanut butter over the batter in layers and gently swirl with a knife for even distribution.
- → Can I use other mix-ins besides chocolate chips and sprinkles?
Absolutely! Try white chocolate, butterscotch chips, or dried fruit to personalize your loaf.
- → What’s the best way to keep the loaf moist?
Do not overmix the batter and ensure you use full-fat milk or buttermilk for richness.
- → Can I make this nut-free?
Omit nuts and substitute peanut butter with sunflower seed butter for a nut-free alternative.
- → Is there a way to make this loaf more gooey?
Serve slices slightly warm to enjoy melty marshmallow pockets and extra softness inside.
- → How should I store leftovers?
Wrap the loaf tightly and store at room temperature for up to three days, or refrigerate for longer freshness.