One Bowl Gluten Free Peanut Butter Quick Bread

INGREDIENTS

1 cup

smooth no-stir peanut butter (I bet any other nut butter, or non-nut-butter would work beautifully)

1 1/4 cups

milk, at room temperature (nondairy works fine—just not nonfat)

eggs (100 g, weighed out of shell) at room temperature, beaten

2/3

cup (133 g) granulated sugar

1 tsp

kosher salt

2 tsp

baking powder

1/2 tsp

baking soda

1 1/2 cups

all purpose gluten free flour (I used Better Batter)

2 tbsp

cornstarch (or try arrowroot or potato starch)

1 1/2

to 2 ounces semi-sweet chocolate chips (optional)