Peanut butter bread is an easy to make peanut butter quick bread with a soft, moist and nutty interior and a wonderfully toasted exterior. This peanut butter bread recipe is inspired by the simple and minimal ingredient recipes from depression era. Make this old fashioned peanut butter bread truly decadent by topping it your favorite spread such as peanut butter and honey.
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Why Should You Make This Recipe
I love a simple and delicious quick bread that can be enjoyed as easily for breakfast as it can for dessert. My Nutella Banana Bread, Apple Fritter Bread, Pumpkin Bread with Cream Cheese Frosting and Cranberry Bread are just a few I adore making. This peanut butter bread recipe is no exception. I know you’ll love it just as much as I do because:
- Easy to make with simple ingredients. This homemade peanut bread is inspired by depression era recipes from around 1932. Recipes from this era are made with simple, low cost ingredients that come together to create a comforting meal. With just a handful of basic pantry staples such as flour, peanut butter, eggs and milk, you can make a delicious loaf of peanut butter quick bread.
- Wonderfully cozy and made for your favorite toppings. This wonderfully delicious peanut bread has a soft, nutty interior with a sturdy, toasted exterior. It’s sweet, but not too sweet, which makes it the perfect bread to pile on all your favorite toppings. I love topping a slice of this bread with the perfect old fashion combination of peanut butter and honey.
Ingredients
This easy peanut butter bread requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking powder and salt.
- Wet Ingredients: Gather creamy peanut butter, granulated sugar, light brown sugar, eggs and milk.
Substitutions
This bread with peanut butter is as easy to make as it is delicious. Here are my recommended substitutions if you need them.
- All purpose flour: To make this peanut butter bread gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (240 g) rather than measurable cups for the most accurate substitution.
- Baking Powder: This acts as a leavener in the bread.
- Salt: A little pinch brings out the flavors of the other ingredients.
- Brown Sugar and Granulated Sugar: This bread with peanut butter calls for light brown and granulated sugars, but maple sugar would also work well to make this bread recipe refined sugar free.
- Peanut Butter: Use a creamy peanut butter like Jif or Skippy. Cashew butter makes a wonderful substitute for peanut butter. Sunflower butter is a great nut free substitute for peanut butter. If you would like to try natural peanut butter, make sure the peanut butter is very well stirred with no separation.
- Eggs: This peanut bread has not been tested without eggs or with egg substitutes.
- Milk: Feel free to use your preferred milk of choice.
Variations
- Blender Method: Add all the ingredients, except the flour into a high speed blender. Blend until smooth. Then pour the peanut butter mixture into a bowl to mix in the flour until smooth and just combined. Transfer the peanut butter bread to a prepared loaf pan and bake according to the recipe directions.
- Mix - Ins: Feel free to add in 1 cup of chocolate chips, mini chocolate chips or chopped nuts right after mixing in the flour.
How To Make
Learn how to make peanut butter bread in a few easy steps.
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides. In a large bowl, whisk the flour, baking powder and salt together until well combined. Set aside.
- In a large mixing bowl, whisk the peanut butter and sugars together until smooth and well combined. Whisk in the eggs until well combined, followed by the milk until smooth and fully combined.
- Stir in the dry ingredients until just combined. Evenly pour the peanut butter batter into the prepared pan. Using the back of a spoon or with the side of a flexible spatula, smooth out the top of the bread. Bake the peanut butter bread for 40 - 50 minutes or until a toothpick inserted into the center of the peanut butter loaf comes out with a few moist crumbs. If the top looks like it’s browning too much for your tastes, top the bread with a foil tent and continue to bake until the bread is fully baked through.
- Cool the bread in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before slicing the topping with your preferred toppings. I love topping my bread with more peanut butter, honey and chopped peanuts. Enjoy!
How To Store, Freeze, Thaw and Serve
- Store: Place slices of the peanut butter loaf bread in an airtight container at room temperature for up to 3 days. Then transfer the bread to the fridge for an additional 2 - 3 days.
- Freeze: Individually wrap each slice in plastic wrap or wrap the entire peanut butter loaf in plastic wrap. Place the bread in a freezer safe container and store in the freezer for up to 3 months.
- Thaw: Remove your desired number of pieces to sit out at room temperature or in the fridge until fully thawed. Heat in the microwave or toast in the toaster. Then simply top and enjoy!
- Serve: My favorite way to enjoy this nutty bread is with more peanut butter and honey. However, feel free to top with anything you like. You could even try topping some slices with my Peanut Butter Cream Cheese Frosting for the ultimate peanut butter treat!
M’s Expert Tips
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed peanut butter bread.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. Everyone’s oven varies, so the times listed in the recipe should be viewed as a guide. Always start checking at the minimum baking time and every 5 minutes after for wet batter or 3 minutes after for gummy or wet crumbs.
- Fully cool the bread before slicing. This recipe for peanut bread needs to cool before slicing. For perfectly sliced pieces of bread, make sure to use a serrated knife or bread knife.
FAQs
This recipe for peanut bread still stay fresh for 3 - 4 days at room temperature and for about a week when stored in the fridge. For longer storage, freeze the bread.
Quick breads like this recipe for peanut butter bread or banana bread are delicious breads that are made without yeast.
Other Peanut Butter Recipes To Try
If you try this Peanut Butter Bread recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Peanut Butter Bread Recipe
Equipment
- 1 9X5 loaf pan (aluminum pan recommended)
- 1 parchment paper
- 1 whisk and flexible spatula or spoon
Ingredients
- 2 cups (240 g) all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 cup (264 g) creamy peanut butter
- 2 large eggs, room temperature
- 1 cup (237 ml) milk, room temperature
Instructions
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
- In a large bowl, whisk the flour, baking powder and salt together until well combined. Set aside.2 cups (240 g) all purpose flour, 3 teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl, whisk the peanut butter and sugars together until smooth and well combined. Whisk in the eggs until well combined, followed by the milk until smooth and fully combined.½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar, 1 cup (264 g) creamy peanut butter, 2 large eggs, room temperature, 1 cup (237 ml) milk, room temperature
- Stir in the dry ingredients until just combined. Evenly pour the peanut butter batter into the prepared pan. Using the back of a spoon or with the side of a flexible spatula, smooth out the top of the bread.
- Bake the peanut butter bread for 40 - 50 minutes or until a toothpick inserted into the center of the peanut butter loaf comes out with a few moist crumbs. If the top looks like it’s browning too much for your tastes, top the bread with a foil tent and continue to bake until the bread is fully baked through.
- Cool the bread in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before slicing the topping with your preferred toppings. I love topping my bread with more peanut butter, honey and chopped peanuts. Enjoy!
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