3 c. all-purpose flour
1 1/2 tsp. double-acting baking powder
1 tsp. baking soda
1/2 tsp. salt
2 lg. eggs
1 1/4 c. buttermilk
3/4 stick (6 tsp.) unsalted butter, softened
1 1/2 c. firmly packed light brown sugar
1 1/2 c. miniature chocolate chips

Into a bowl sift together the flour, the baking powder, the baking soda and the salt. In a large bowl with an electric mixer cream together the butter, the peanut butter and the brown sugar and beat in eggs, one at a time. Beat in the buttermilk and beat the mixture. Beat the batter until it is just combined and stir in the chocolate chips.

Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 x 3 1/4 x 2 inches and bake the breads in the middle of a preheated 350 degree oven for 40-45 minutes or until a tester comes out clean. Remove the breads from the pans and let them cool right side up on a rack. The breads keep wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 5 small loaves.