CAKES: Peanut-Butter Chocolate Chip Poundcakes

From Woman's Day magazine - 11/2/93. These are moist and GOOD!

Makes: 4 small loaves

Prep: 5 min. Bake: 40 min
Store: Room temp, 1 week; freezer, 3 months

3 cups AP flour
1 1/2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt
6 tbsps. stick butter or margarine - room temp
1 1/3 cups creamy peanut butter
1 cup tightly packed light brown sugar
2 large eggs
1 1/4 cups buttermilk
1 tsp. vanilla extract
2 cups (12 oz.) semisweet-chocolate minichips

1. Heat oven to 350 degrees F. Lightly grease four 3 1/2 cup mini-loaf pans.
2. Mix flour, baking powder, soda and salt.
3. Beat butter, peanut butter and sugar in a large bowl with electric mixer until pale and fluffy. Beat in eggs one at a time until blended. Beat in buttermilk and vanilla.
4. With mixer on low speed, gradually add flour mixture, mixing just until blended. Stir in chips.
5. Scrape into prepared pans. Bake 35-40 minutes or until pick inserted in centers comes out clean.
6. Cool in pans on wire rack 5 minutes. Turn out on rack and cool completely. Store airtight.