Pin it
Peanut butter and cocoa make two distinct batters in this tender marble loaf. A few gentle swirls leave pale nutty ribbons beside chocolate crumb, with no icing needed.
Ingredients
- 200 g plain flour
- 2 tsp baking powder
- ¼ tsp salt
- 120 g softened butter
- 150 g sugar
- 3 large eggs
- 100 ml milk, divided
- 80 g smooth peanut butter
- 20 g unsweetened cocoa powder
- 1 tsp vanilla extract
Method
- Heat the oven to 175°C / 350°F. Line a 23 × 13 cm loaf pan. Whisk flour, baking powder and salt together.
- Beat butter and sugar until pale and fluffy, about three minutes. Beat in eggs one at a time, then vanilla.
- Fold in the flour mixture in two additions, alternating with 70 ml milk. Divide the batter equally between two bowls.
- Mix peanut butter into one half. Whisk cocoa with the remaining 30 ml milk to a smooth paste and fold into the other half. Both batters should be thick but spoonable.
- Alternate spoonfuls of the two batters in the prepared pan. Draw a skewer through in two or three long curves, without fully blending the colors. Level the top gently.
- Bake for 50–55 minutes until a skewer inserted in the middle comes out without wet batter. Cool in the pan for 15 minutes, then on a rack for at least 30 minutes more before slicing.
- Keep fully cooled loaf airtight for up to three days at cool room temperature, or freeze individual slices. No icing or additional topping is required.
Use smooth peanut butter
Stir it well before measuring. Very runny separated peanut butter can change the batter texture.
Reserve part of the milk
The final 30 ml helps turn cocoa into a smooth paste before it enters the chocolate batter.
Swirl lightly
Two or three passes are enough to leave visible bands. More stirring blends them together.
FAQs
- How many servings does this make?
Makes 10 servings using the pan or equipment listed.
- What should I check before serving?
Bake for 50–55 minutes until a skewer inserted in the middle comes out without wet batter. Cool in the pan for 15 minutes, then on a rack for at least 30 minutes more before slicing.
- How should I store leftovers?
Keep fully cooled loaf airtight for up to three days at cool room temperature, or freeze individual slices. No icing or additional topping is required.
