3 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup creamy peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 eggs
1 1/2 cups buttermilk*
2 tsp vanilla
1 cup semisweet mini chocolate chips
*You may subsitute soured fresh milk. To sour milk, place 4 1/2 tsp lemon juice plus enough milk to equal 1 1/2 cups in 2-cup measure. Stir; let stand 5 minutes before using.
PREHEAT oven to 350 degrees F. Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick cooking spray; set aside.
SIFT flour, baking powder, baking soda and salt into large bowl; set aside. Beat peanut butter, butter, granulated sugar and brown sugar in another large bowl with electric mixer at medium speed until light and fluffy. Beat in eggs, 1 at a time, scraping down side of bowl after each addition. Beat in buttermilk and vanilla. Gradually add flour mixture. Beat at low speed. Stir in chocolate chips; divide batter evenly between prepared pans.
BAKE 45 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
Makes 24 servings
VARIATION: Stir in 3/4 cup chocolate chips before baking; sprinkle with remaining 1/4 cup after baking.
