This is a fabulous loaf. The texture is light, soft and keeps remarkably well (unusual for a gluten free cake). There is no flour in this loaf, except in the form of cocoa powder. It's a bit similar to Nigella's Cocoa Tahini Loaf but I prefer this (finally no bananas) for its taste and simpler list of ingredients. And the taste is not dominated by peanuts, contrary to my initial worry. This will be on the routine list!
Chocolate Peanut Butter Loaf
1 cup/240 g smooth peanut butter1/2 cup sugar
1/4 tsp salt
2 eggs
1/2 tsp vanilla extract
1/4 cup maple syrup
1/4 cup/25 g cocoa powder
1/2 tsp baking soda
100 g chocolate chips
Preheat the oven to 180C. Grease and line a loaf tin.
Combine peanut butter, sugar and salt in a bowl. Stir to combine. Beat in two eggs, vanilla extract and maple syrup until the mixture is smooth.
Sift the cocoa powder and baking soda into the wet mixture. Mix well before adding the chocolate chips. Pour the batter into the prepared loaf.
Bake for 28-30 minutes or until a toothpick comes out clean.
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